Citric Acid Free Bucatini all'Amatriciana
Total time45 min
Prep time10 min
Cook time35 min
4.9(9)
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Learn more →Ingredients
4 servings
- 1 lb bucatini
- 6 oz guanciale, cut into ¼-inch lardons
- ½ tsp red pepper flakes
- ¼ cup dry white wine
- 1 can (28 oz) whole san marzano tomatoes, crushed by hand
- ½ tsp kosher salt, plus more for pasta water
- ¼ tsp freshly ground black pepper
- 2 oz pecorino romano, finely grated (about 1 cup), plus more for serving
Instructions
- 1
Bring a large pot of water to a boil over high heat. Season generously with kosher salt — the water should taste pleasantly salty.
- 2
Place the guanciale lardons in a cold 12-inch skillet, then set over medium heat. Cook, stirring occasionally, until the fat has rendered and the guanciale is golden and lightly crisp at the edges, about 8–10 minutes. Add the red pepper flakes and stir for 30 seconds, until fragrant.
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