Bucatini all'Amatriciana

Bucatini all'Amatriciana
Photo by Quentin Bacon


  • 3 clove(s) garlic
  • 1.5 teaspoon(s) crushed red pepper
  • 1 red onion
  • 1 pound(s) bucatini
  • Grated Pecorino Romano cheese
  • 12 ounce(s) prepared tomato sauce
  • 0.5 pound(s) thinly sliced pancetta
  • + 2 more ingredients
    • 0.5 cup(s) flat-leaf parsley leaves
    • Kosher salt

In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook ove...

View full recipe at Food & Wine


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