Quick, simple, and utterly delicious, like many other classic Italian pasta dishes, the Amatriciana stands the test of time. We like to add that little bit of spicy N'duja to the mix, for that extra kick that will compliment the beautiful san Marzano tomatoes and smoked pancetta.
- Heat the olive oil in a medium pan or wok on low heat.
- Add the smoked pancetta/Guanciale and brown over for 7-8 minutes, until the fat has melted and the meat is crispy. Stir often to prevent it from burning.
- Transfer the Pancetta/Guanciale to a plate and set aside for later.
- Sauté the red onions in the same pan. when softened add the Nduja (to your preference).
- Tear the San Marzano tomatoes with your hands and pour directly into pan. Simmer the sauce for about 10 minutes.
- Meanwhile cook the Bucatini in salted boiling water until al dente.
- Add half of the crispy pancetta back into the pan and stir into sauce.
- Once the Bucatini are cooked, drain them (reserve a cupful of pasta water) and add them directly to the sauce with the cupful of pasta water.
- Stir well and plate.
- Sprinkle the remaining pancetta and grate the pecorino cheese. Buon Appetito.
We love a couple of slices of Ciabatta Pugliese to mop up all the sauce once we've devoured the pasta.
A beautiful wine pairing for this dish is a lovely glass of Montepulciano dAbruzzo D.O.C.
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