Have you ever been to a restaurant, tried a dish and then could not stop thinking about it? This happens to me a lot with pasta dishes. I first experienced Bucatini all’ Amatriciana last year in Rome. Bucatini (translated is little hole) is a type of pasta from Rome that is not as prevalent elsewhere. It resembles a spaghetti noodle but is thicker with a hole in the center. I found a similar recipe that has brought back all the flavorful memories of our trip.
- 1/4 cup extra-virgin olive oil
- 12 ounces thinly sliced guanciale pancetta, or good bacon
- 1 red onion, cut lengthwise in half and then into 1/4-inch-thick half-moons
- 3 cloves garlic, sliced
- 1 1/2 teaspoons hot red pepper flakes
- 2 cups Basic Tomato Sauce
- 1 pound Bucatini
- Freshly grated Pecorino Romano
Directions[tw-button size=”medium” background=”” color=”green” target=”_blank” link=”http://www.mariobatali.com/recipes/bucatini-allamatriciana/”]View full directions at Mario Batali[/tw-button] [tw-toggle title=”Why don’t we show the directions?”] At Pasta.com we respect the chefs, bloggers, and authors that create many of the amazing recipes you’ll find on Pasta.com. We’re here to help you discover new recipes, but the actual recipe lives where it was created and that’s where we send you to get preparation instructions. We realize it’s an extra click for you, but we’re pretty sure you’ll agree that the recipe instructions should stay with the creator.