Bucatini All'Amatriciana
Dinners, International
Ingredients
Olive Oil
4 slices thick cut bacon, coarsely chopped
1 small onion, minced
3 garlic cloves, thinly sliced
1/4 cup white wine
1/2 quart Red Sauce (Spaghetti Sauce)
1 pound bucatini
About 1/8 cup fresh basil
Pecorino Romano or Parmesan for serving
Description
Traditionally this recipe uses guanciale, but that can be harder to find outside of Italy. If you can find it or pancetta, use that instead of the bacon. If you can't find bucatini, you can substitute spaghetti.
Directions
Bring a large pot of salted water to boil.
Prepare the basil with a chiffonade. Roll the leaves together, then slice thinly. Put the slices in a bowl for later.
Heat the oil in a medium pan over medium heat. Add the bacon and cook until it just begins to crisp.
Add the onion and garlic and cook until the onion is translucent.
Add the wine and simmer until it's reduced a bit.
Add the sauce and simmer until thickened. Taste and adjust flavor if needed. Turn the heat to low or off.
Cook the pasta until al denté. Reserve several ladles of pasta water and drain the pasta.
Add the pasta, sauce and some of the pasta water to the pan your pasta cooked in.
Set the heat to medium. Toss to coat and cook until the pasta is cooked through. Add more of the water as needed. Turn off the heat and toss in the basil.
Have the parmesan or Romano out for people to add as desired.