Bucatini all’ Amatriciana is probably the most famous pasta of central Italy. Onions, pancetta, tomato, and strong pecorino romano cheese cling to perfectly cooked bucatini pasta.
0 Pour the olive oil into a large skillet that can hold the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally over medium heat, until the pancetta and onion are golden, about 12 minutes.
1 Add the wine and bring to a simmer.
2 Stir in the tomatoes, add salt and pepper to taste. Bring the sauce to a simmer and cook, stirring occasionally, until it thickens and tastes very rich.
3 Cook the pasta in salted boiling water, stirring often until al dente, soft, yet firm to the bite. Reserve a cup of the cooking water and drain the pasta in a colander.
4 Toss the pasta with the sauce over medium-low heat for about 1 minute or until the pasta is coated. Add a little of the cooking water if the pasta seems dry.
5 Remove from the heat, and add the cheese.
