bucatini all’amatriciana

recipe by Chef Erin Eastland & Alex Palermo

photos by Amy Sheridan

serves 6-8

2/3 cup diced white onion

3 cloves garlic, halved

2-4 crushed bird’s eye chilies, depending on how spicy you like it!

1 cup guanciale, thinly sliced and then diced (if using bacon add 1 tsp fresh cracked pepper)

2 cans whole San Marzano tomatoes, crushed by hand

½ cup grated pecorino romano cheese plus more to finish

2 TBS good olive oil to finish

salt TT

In a medium sauce pan, render fat from guanciale and cook through but do not crisp. Add diced onions and garlic and cook till soft with guanciale, do not brown! Add crushed tomatoes and simmer over low/medium heat till sauce has properly thickened, about an hour to an hour and a half, adding a little water if necessary to thoroughly cook the tomatoes without drying out the sauce. Sauce should be thick and shiny when done. Add pecorino, finishing oil and Bird’s Eye Chilies and continue to cook until cheese is melted into the sauce and all the flavors have come together, about 20 minutes.

Serve with bucatini or your favorite pasta and top with more pecorino!

recipe by Chef Erin Eastland & Alex Palermo

photos by Amy Sheridan

.

serves 6-8

.

2/3 cup diced white onion

3 cloves garlic, halved

2-4 crushed bird’s eye chilies, depending on how spicy you like it!

1 cup guanciale, thinly sliced and then diced (if using bacon add 1 tsp fresh cracked pepper)

2 cans whole San Marzano tomatoes, crushed by hand

½ cup grated pecorino romano cheese plus more to finish

2 TBS good olive oil to finish

salt TT

.

In a medium sauce pan, render fat from guanciale and cook through but do not crisp. Add diced onions and garlic and cook till soft with guanciale, do not brown! Add crushed tomatoes and simmer over low/medium heat till sauce has properly thickened, about an hour to an hour and a half, adding a little water if necessary to thoroughly cook the tomatoes without drying out the sauce. Sauce should be thick and shiny when done. Add pecorino, finishing oil and Bird’s Eye Chilies and continue to cook until cheese is melted into the sauce and all the flavors have come together, about 20 minutes.

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Serve with Latini Bucatini and top with more pecorino!

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