Bailie's Bucatini All'Amatriciana

Name: Bailie's Bucatini All'Amatriciana
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Bucatini pasta; 3 tbsp Extra virgin olive oil; 6 oz cubed guanciale or pancetta; 1 clove garlic, Finely chopped; 1 small onion, Finely chopped; 1 chilli pepper flakes, QB; 1 can (540)mL plum tomatoes, crushed; 1 cup grated pecorino cheese; 1 pinch salt.

Chef Boy.r.mee @cook_2769109

One of my favorite pasta dishes ever. very simple, and easy authentic Italian. you can try this sauce with spaghetti if that's all you have, but I urge you to go get some bucatini. it's not hard to find, and you'll get the authentic All'Amatriciana experience. Enjoy!
:chef boy.r.mee

Chef Boy.r.mee @cook_2769109

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Ingredients

4 servings

1 lbBucatini pasta
3 tbspExtra virgin olive oil
6 ozcubed guanciale or pancetta
1 clovegarlic, Finely chopped
1 smallonion, Finely chopped
1chilli pepper flakes, QB
1 can(540)mL plum tomatoes, crushed
1 cupgrated pecorino cheese
1 pinchsalt.

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Steps

1

"QB" means quanto basta or as much as you want.
2

The sauce will cook in about the same time it takes to cook the pasta.
3

while the pasta is cooking, heat up olive oil in a frying pan on high heat. Use your guanciale or pancetta and fri until it's crisp, 7 to 10 minutes.
4

add the garlic, onion and chili pepper flakes and sauté until the onions soften. turn down the heat to medium high, add the tomatoes with a little bit of salt and cook for an additional 5 minutes.
5

once your pasta is al dente, reserve a cup of the cooking water, drain the pasta and add it to the sauce.
6

if you're using bucatini, you may not have to add any of the cooking water to the dish because of the hollow middle of the noodle traps enough water and will release it right into the sauce. but if you're using spaghetti, I recommend adding some of the liquid to help bind the sauce to the pasta.
7

let the whole thing cook for about a minute and then remove the pan from the heat. Add the grated pecorino cheese, mix it together and serve.