Bucatini All'Amatriciana

This is a recipe for my favorite pasta dish of all time.

About the Recipe

Don't you hate it when recipes start with someone's entire life story... yeah me too. I'm never gonna do that. If you need help finding lactose free ingredients, please take a look at the database tab.

Ingredients

• 8oz of Guanciale (can substitute pancetta or thick cut bacon)

• 28oz crushed tomatoes

• 1 cup grated parmigiano reggiano (can sub pecorino romano)

• ½ lb Bucatini

• Salt + Pepper

Preparation

1. Cut the Guanciale into small (1/4 inch) cubes, and add to a large pan over medium heat.

2. Render out the fat by stirring frequently and cooking for 15-20 minutes

3. Remove the guanciale from the pan, but keep the rendered fat in the pan. Remove from heat and let cool for 2-3 minutes

4. Add the tomatoes and mix until well combined. Then turn the heat back on to medium.

5. Add the parmigiano and stir until the cheese is melted and combined with the sauce. Let simmer while the pasta cooks

6. Cook your pasta for slightly less than the "Al-dente" directions on your pasta's packaging. In my case, I used 12 minutes instead of the 13 minutes shown on the box.

7. When your pasta is done cooking, retain about 1 cup of pasta water in a cup, and then strain the pasta.

8. Add the pasta into the sauce pan with about 1/4 cup of pasta water.

9. Stir well. If you want to make the sauce more liquidy, add more pasta water.

10. Add the guanciale back into the pasta, stir and serve!