Bucatini al Amatriciana — Robert St. John
Cook the bucatini following the directions on the package. Heat the oil in a large skillet over medium heat. Add the pancetta, stirring frequently so as not to…
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at robertstjohn.com.
Ingredients
- 1 lb Dry bucatini pasta
- 1 gallon Water
- ¼ cup Kosher salt
- 2 TB Extra virgin olive oil
- ¼ lb Guanciale (cured pork cheek) or pancetta, medium diced
- 2 cups Marinara
- ¾ cups Yellow onion, small diced
- 1 TB Garlic, minced
- ½ tsp Crushed red pepper
- Grated Pecorino Romano as needed
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