While Daniele Uditi is most well-known for his pizza prowess at his Pizzana restaurants in Los Angeles, it’s important to realize that his pasta skills are pretty close to perfect as well. Bucatini All’Amatriciana is typically grouped together as part of the four mother pastas of Rome, which also includes Cacio e Pepe, Gricia, and Carbonara. But Amatriciana actually hails from the town of Amatrice, which is a two-hour drive northeast of the capital city. Regardless of its origins and what it’s now known for, the dish is heaven on a plate that combines the sizzling fatty oils of guanciale with hand-crushed tomatoes and finely grated pecorino. So, grab your bib, get your stomach ready, and prepare to devour this super easy and super tasty Italian treat.
Bucatini all’Amatriciana by Daniele Uditi
Ingredients:
3 tbsp extra virgin olive oil
4 oz. thinly sliced guanciale or pancetta
1/2 tsp Calabrian chili paste
1/2 tsp freshly ground black pepper
1 28-oz can peeled tomatoes, crushed by hand
Sea salt to taste
12 oz. dried bucatini pasta
1/4 cup of finely grated pecorino
Method:
Heat up EVOO in a medium-large skillet and crisp up the guanciale until golden, about five minutes.
Remove the guanciale and place it on an absorbent towel to dry.
In the same skillet, add the Calabrian chili paste and crushed tomatoes on medium-low heat and let it cook for 15-20 minutes (or until sauce thickens). Keep an eye on it while stirring occasionally.
Bring a large pot full of water to boil and season with sea salt. Cook the pasta two minutes less than al dente.
Drain and reserve one cup of pasta water.
Add the drained pasta to the skillet with the sauce and stir, adding 1/2 cup of pasta water.
Turn off the heat and add the pecorino, stirring the ingredients together.
If the pasta is too dry, add the other half of pasta water.
Grate some fresh pecorino over the pasta, add the crispy guanciale and serve.