Bucatini all’Amatriciana - Lidia
The key ingredients are jowl bacon (called guanciale), olive oil, ripe plum tomatoes, and pecorino cheese, cooked together in a lightweight cast-iron pan.
Ingredients
- 1 teaspoon kosher salt, plus more for pasta pot
- 1 pound bucatini
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 3 thick slices guanciale (about 4 ounces), cut into thin strips
- 1 small onion, sliced
- 2 fresh bay leaves
- ¼ teaspoon peperoncino flakes
- 28-ounce can Italian plum tomatoes, preferably San Marzano, crushed by hand
- ½ cup freshly grated Grana Padano or Parmigiano-Reggiano
- ½ cup freshly grated Pecorino Romano
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