Bucatini all’Amatriciana

Instructions

1. Bring a large pot of salted water to a boil. Add bucatini pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
2. In a large skillet over medium-high heat, add the olive oil. Once hot, add the diced pancetta and cook until it becomes crispy, about 5-7 minutes. Stir occasionally to prevent burning.
3. Reduce the skillet heat to medium. Add the red pepper flakes and chopped onion to the pancetta. Sauté until the onion becomes translucent, about 5 minutes.
4. Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
5. Pour in the crushed tomatoes, and stir well to combine. Let the sauce simmer for 10-15 minutes, stirring occasionally to prevent it from sticking. Season with salt and black pepper to taste.
6. Add the cooked bucatini to the skillet along with the reserved pasta water, a little at a time, to help the sauce adhere to the pasta.
7. Turn off the heat and sprinkle the grated Pecorino Romano cheese over the pasta. Toss well to ensure the cheese melts and evenly coats the pasta.
8. Transfer the pasta to a serving platter and garnish with chopped parsley if desired. Serve immediately while hot.
9. Tip: For best results, taste the sauce as it simmers and adjust seasoning as needed. Also, ensure that the pasta water is well salted to enhance the flavor of the pasta.