Bucatini all’ Amatriciana

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Bucatini all'Amatriciana
I was first introduced to this Italian classic on a visit to Rome and this recipe is adapted from the brilliant Rose Gray and Ruth Rogers' River Cafe Cook Book. They use 100% pancetta, which is definitely easier to find, but I also like the flavour of the more traditional guanciale (pigs jowl). Aficionados insist on bucatini pasta and pecorino romano, but you can substitute penne and parmesan if preferred.
  • 125g pancetta, cut into matchsticks
  • 125g guanciale, cut into matchsticks
  • 1 tsp dried chilli flakes
  • 2 tbsp olive oil
  • 2 red onions, peeled and finely chopped
  • 1tbsp fresh rosemary leaves, chopped
  • 3 cloves garlic, sliced
  • 150ml red wine
  • 2 x 400g tins chopped tomatoes
  • 1 tbsp fresh thyme leaves, chopped
  • 1 tbsp fresh oregano leaves, chopped
  • 250g bucatini pasta
  • 100g Pecorino Romano, grated
  • Sea salt and freshly grated black pepper
1. Fry the pancetta, guanciale and chilli flakes in a large pan until starting to crisp.2. Add the onions and rosemary and keep frying until they have also started to caramelise. Then add the sliced garlic and fry for one more minute. 3. Pour in the red wine and reduce to a glaze, then add the chopped tomatoes, oregano and thyme. 4. Bring to the boil, lower the heat and simmer, uncovered, for 45 minutes until thick and dark. Check for seasoning.5. Cook the bucatini for 1 minute less than recommended on the packet. Add to the sauce, and finish cooking.6.Divide the pasta among pre-heated bowls and serve immediately, topped with freshly grated pecorino.
Prep time: Cook time: Total time: Yield: Serves 4-6