Bucatini all’Amatriciana alla Robert Sietsema

Bucatini all’Amatriciana alla Robert Sietsema
Photo by www.chow.com


  • 1 bunch basil leaves, for garnish
  • 1 cup loosely packed, finely grated 18-month-old Parmesan cheese, grated on the small holes of a box grater (about 3 ½ ounces)
  • 1 pound bucatini
  • Paprika (optional)
  • ½ teaspoon honey (optional)
  • 1 (28-ounce) can diced "tomatoes":http://www.chow.com/ingredients/109 in tomato purée
  • ½ cup dry white wine
  • + 4 more ingredients
    • 3 tablespoons extra-virgin olive oil
    • ¾ cup finely chopped onion (about 1 small)
    • 1 (4-ounce) piece guanciale, cut into 1-by-¼-by-¼-inch pieces (pancetta or bacon can be substituted)
    • Salt

Bring a large pot of heavily salted water to a boil. Heat a large frying pan over high heat. When the pan is hot, reduce the heat to medium, add the guanciale, and cook until the fat is translucent (reduce the heat further it if smokes too much), about 4 minutes. Add the onions and olive oil an...

View full recipe at Chow


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