Originally posted August 25, 2011

Bucatini all'amatriciana

This is a traditional regional dish from Rome. Any non-fool should enjoy this. And by non-fools, I mean omnivores.


  • 1 yellow onion
  • 1/3 lb pancetta (of course, the more the better)
  • 1lb bucatini pasta
  • red pepper flakes
  • 1/3 lb grated pecorino cheese
  • a couple cans of whole tomatoes. I usually use the ones imported from italy, or at least italian style.


Dice up your pancetta. Don't dice it too small, as you'll want to maintain the "bite" of the bacon. I usually end up w/ 1/4" cubes. SauteƩ until browned. Once browned, take out and place on paper towels to drain. remove some of the rendered oil from the pan, leaving enough for the onions.
Dice up your onions and cook until a bit brown and translucent in the remaining fat from the pancetta.
Throw the pancetta back in with the onions. Add the tomatoes to the mix by crushing them in your hand, applying juice and chunks into the sauce. Heat mix until bubbling, then reduce, then add pepper flakes to taste, and add 2/3 of the grated pecorino. Mix together until you notice an increased viscosity of the mix. Add your cooked pasta to the mixture and mix it so the pasta and sauce are intertwined LIKE LOVERS. Serve it up and apply the remaining pecorino onto the served dishes.




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Adapted from

Lidia Bastianich


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