bucatini all'amatriciana

How To Make bucatini all'amatriciana

• Step 1
  Coat a large Dutch oven with olive oil and add the guanciale and cook over low heat until browned and has rendered its fat. Remove with a slotted spoon and set aside.
• Step 2
  Add the onions, garlic and red pepper flakes to the fat in the oven. Season with salt and cook about 10 minutes. Add the wine to the pan and deglaze it. Let most evaporate. Add the tomatoes and guanciale back to the pan.
• Step 3
  Bring to a boil and reduce to a simmer and simmer for 1 1/2 hours. Add water if it gets to dry. Taste and adjust for salt.
• Step 4
  Bring a pot of water to boil about 20 minutes before the sauce is done. salt the water well and cook the pasta until almost done. Drain, reserving 1/2 cup pasta water. Add the pasta water and pasta to the sauce and cook about 5 minutes. Serve topped with cheese.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!