A paying of respect to the victims of the earthquake in central Italy, including the town of Amatrice where this simple dish is said to have originated. Using few ingredients, this rustic dish leans heavily on the seasonings in guanciale and manages to present a wonderful balance of acid, sweet, savory and heat.
The authentic ingredients of bucatini pasta and guanciale (cured pork jowl, a fatty meat candy more addictive than bacon) may be hard to find so Ludwig included substitutes. This should be a drier pasta dish than what Americans expect. Maestro says Americans are saucier.
Equipment and Supplies
- 8-quart stockpot
- Long Spoon wooden or silicone-tipped
- 8 oz. guanciale, sliced into narrow sticks
- 1 small yellow onion, diced
- 1 tsp. red pepper flakes
- 42 oz. canned crushed tomatoes, preferably San Marzano
- ¼ cup red wine
- ½ cup grated pecorino romano cheese, divided
- 16 oz. dried bucatini, or spaghetti
- Bring 6 quarts of water to a boil.
- Smear some of the guanciale fat around the bottom of a large frying pan, then heat over medium heat.8 oz. guanciale
- Add the remaining guanciale and cook 5 minutes until tender and most fat is rendered out. Remove and reserve.
- Saute onion and red pepper flakes in rendered fat until onion is translucent.1 small yellow onion, 1 tsp. red pepper flakes
- Add tomatoes and wine, if using, and cook, uncovered, for 15 minutes.¼ cup red wine, 42 oz. canned crushed tomatoes
- Add pasta to boiling water and cook for one minute less than package directions.16 oz. dried bucatini
- Return guanciale to the frying pan.
- Add ¼ cup pecorino.½ cup grated pecorino romano cheese
- Remove pasta from the pot with tongs and transfer to the frying pan. Toss to coat, 1 minute.
- Serve, sprinkling remaining pecorino on top.½ cup grated pecorino romano cheese