Bucatini all'Amatriciana

Bucatini all'Amatriciana

There's a debate about the exact name and origins of this dish. Infact you can find it written as Bucatini all'Amatriciana or Bucatini alla Matriciana as well as Spaghetti alla matriciana. As far as its origins go it seems to come from Rome or from the town of Amatrice in the Abruzzo region.

I personally love to use pasta shells or pennette instead of spaghetti but you really should try it with bucatini first.

Ingredients:

1 lb. bucatini or spaghetti
1/2 medium onion
1 cup guanciale* cut in cubes but I prefer pancetta* because is leaner
3 cups canned Italian plum tomatoes
1/2 to 1 tsp. red hot pepper
3 Tbsp. extra virgin olive oil
salt and pepper to taste
fresh grated pecorino romano cheese*


Instructions:

1. Warm up a large nonstick skillet add the oil and when it's hot put the thinly onion sliced.
2. Cook it until soft add the bacon and let it cook for about 5 minutes. If the bacon is too fat cook it beforehand and eliminate the extra fat and then add it to the onion.
3. Cut the tomatoes in cubes and add them to the onion and the pancetta. Add then salt and pepper to taste.
4. Cover the sauce and let it simmer for half an hour.
5. Prepare the pasta as directed and when is ready add it to the sauce in the skillet and mix.
6. Serve it hot and sprinkle with fresh grated pecorino romano cheese.

Notes:

* bucatini are long thick hollow tubes of pasta.

* pancetta is unsmoked bacon. It's cured in salt and spices and aged for few months. You can find imported Italian pancetta in Italian markets, specialty stores.

* guanciale is cured and unsmoked pig jowls.

* If you don't find the pecorino romano cheese you can substitute it with parmesan cheese. Please don't buy the cheese in the box, buy genuine Italian parmesan.

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