Tuesday, January 16, 2018

Bucatini all'Amatriciana Pasta

In August of 2016, Amatrice, Italy was devastated by a 6.2 magnitude earthquake that literally destroyed this once quaint village. It was known for it's pasta dish loved the world over. In honor of the many who lost their lives and homes I wanted to pray for them while preparing their inspiring dish.  I thought I'd share it with you and invite you to pray as well. 


  • 1 tablespoon extra-virgin olive oil
  • 6 ounces guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (you may use (guanciale is cured pork jowl that provides the best texture, but you can substitute pancetta)
  • Pinch red pepper flakes
  • 1/4 cup dry white wine
  • 1 (15-ounce) can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • Kosher salt and freshly ground black pepper
  • 1 pound dried bucatini pasta (a type of thick, hollow spaghetti; you can substitute regular spaghetti, or even penne.)
  • 1 ounce grated Pecorino Romano cheese, plus more for serving


1. In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

2. Add tomatoes and bring to a simmer. Season with salt and pepper.

3. Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

Posted by Debi