I had this typical roman dish in Rome last week and it was seriously one of the best tomato based sauces I’ve ever tried. With the spiciness from the black pepper and red pepper flakes and the saltiness from the pancetta bacon, it makes the tomato sauce super aromatic and delicious. So of course I had to recreate this recipe at home, also because it is so easy and made in no time.
- 2 tbsp olive oil
- 1 onion, minced
- 1 garlic clove, minced
- 10 slices of pancetta bacon
- 1/2 tsp red pepper flakes
- 1/2 tsp black pepper
- 1 can of fresh tomato sauce
- 400g of bugatini pasta
- parmesan or pecorino to taste
How to make the Bucatini all’Amatriciana
Heat oil in a large skillet over medium heat. Add the bacon and and cook until crisp and golden, for about 5 minutes. Add onion and garlic with the black pepper and red pepper flakes and cook until soft for about 10 minutes. Add the tomato sauce and reduce heat to low. Simmer for another 15 minutes while stirring occasionally.
Meanwhile cook the pasta according to the package. Drain and reserve 50ml of the pasta water.
Add pasta to sauce and toss. Add the 50ml of pasta water and cook the pasta for another 3 minutes. Sprinkle with cheese. Enjoy!