Bucatini all'Amatriciana

 Bucatini all'Amatriciana

Ingredients

• 2 tablespoons olive oil
• 8 ounces pancetta or guanciale or thick cut bacon, cut into ½ inch pieces
• ½ teaspoon black pepper freshly grated
• 1 small onion chopped
• ¼ cup white wine dry
• 28 ounces tomato sauce (1 large can)
• 1 pound bucatini
• ¼ teaspoon salt or to taste
• 1 cup pecorino cheese freshly grated
• Optional – sautéed asparagus, bell pepper, or broccoli

Instructions

1.                 Cook the Pasta: Cook the bucatini in a large pot with salted boiling water, 1 minute less than the package recommends, to al dente.

2.                 Cook the Pancetta with Onion: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta or guanciale and onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with black pepper.

3.                 Add Wine and Cook: Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Cook until the wine has nearly evaporated, about 3 minutes.

4.                 Add the Tomato Sauce: Add the tomato sauce to the skillet along with ¼ cup of pasta water, season with salt and pepper if needed and bring to a simmer. Cover and simmer for 10 minutes.

5.                 Add Pasta and Toss: Transfer the pasta to the skillet. Stir and toss while cooking over high heat, until the sauce has thickened and the noodles are fully coated.

6.                 Finish and Serve: Remove from heat, add about half the pecorino cheese to the pasta and stir to incorporate. Serve right away with additional cheese and a drizzle of olive oil.

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