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
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