Bucatini Amatriciana

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor pancetta.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 2  tablespoons  extra-virgin olive oil
• 4  ounces pancetta or 4  ounces unsmoked bacon, chopped, thinly sliced
• 1⁄2 teaspoon crushed red pepper flakes
• 1⁄2 teaspoon black pepper, freshly ground
• 3⁄4 cup onion, minced
• 2  garlic cloves, minced
• 1 (28 ounce) can tomatoes, peeled with juices, crushed by hand
•  kosher salt
• 12  ounces bucatini pasta or 12  ounces spaghetti
• 1⁄3 cup  pecorino cheese, finely grated (about 1 ounce)

Directions

1. Heat oil in a large heavy skillet over medium heat. Add pancetta and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
2. Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
3. Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.