Bucatini All'Amatriciana

Bucatini All'Amatriciana

 Serves four to six, depending on appetites.


1/4 pound of guanciale, cut into lardons

1 28-ounce can tomatoes, preferably San Marzano

1/4 tsp. (or more if you like) red pepper flakes

abundant pecorino cheese, grated

 

1 pound bucatini pasta

 

Place the lardons of guanciale in a saucepan on medium heat and slowly let the fat render. The lardons should not crisp up, but should remain a little chewy. Remove the lardons with a slotted spoon, and add the tomatoes, breaking up with your hands or with a spoon. Put the lardons back in, add the red pepper flakes and cook together with the tomatoes, on a low simmer, for about 1/2 hour.


Meantime, when the sauce has cooked about 15 minutes, get the water boiling and throw in the pasta. Bucatini takes a while to cook, depending on the brand. Cook until a little firmer than al dente, then drain the pasta into the pan with the sauce. Don't worry if a little pasta water makes its way into the sauce. Finish cooking the pasta in the sauce for the last couple of minutes. Serve immediately while it's hot, with ample pecorino cheese grated on top.