One of the greatest marvels in the world is how the Italians can create the most outstanding pasta sauce using only a few simple ingredients…Enter Amatriciana…an epic Roman recipe that takes about the same time to prepare as it does to cook the bucatini. In Rome this dish is prepared with sweet and savory Guanciale, which is the pork cheek. I have the darnest time finding it in the market so I use a good quality Pancetta instead. The secret is sautéing the onions in the rendered Guanciale or Pancetta fat. This is one of my all time favorites! I highly suggest pairing it with Le Senate Cacinello! OUTSTANDING!!!!!
See ingredients, directions and pairings.
1 pound Bucatini Pasta, I like DeCecco
8 ounces Guanciale or Pancetta
1 Small Yellow or White Onion
2-3 tablespoons EVOO
Splash of White Wine
14 ounce Can of Imported Italian Tomatoes, crushed
Pinch of Sea Salt
Pinch of Peperoncino, optional but delicious to add a little heat complexity
Pinch of Black Pepper
Grated Pecorino Cheese