“Bucatini all’Amatriciana,” is a beloved pasta dish featuring bucatini noodles, pancetta, and a rich tomato sauce, topped with freshly grated Parmesan. Here’s how you can enjoy!

Bucatini all’Amatriciana

During the pandemic, bucatini became the most sought-after pasta in the nation. Cooks in New York and Chicago were panicked when stores ran short of this noodle, which is like spaghetti but with a tiny hole through the center. Fortunately, it’s widely available today. Serves 4 to 6

Ingredients: 

• 1 sweet yellow onion, chopped
• 2 to 3 teaspoons extra-virgin olive oil
• 6 to 8 ounces pancetta (or chopped bacon)
• 1 (28-ounce) can San Marzano tomatoes, pureed
• Black pepper, to taste • Crushed red pepper, to taste
• 1 package bucatini
• Freshly grated Parmesan, 1/2 cup to 1 cup, according to taste

Instructions:

Combine chopped onion, olive oil and pancetta in a large skillet. Cook over medium heat, stirring occasionally, until pancetta is crisp and onion is translucent. Add tomatoes and stir well, reducing heat to medium-low. Add black pepper and crushed pepper, stir well, cover and continue to simmer on low. Cook bucatini according to package instructions, removing from heat about 1 minute early. Drain well. Stir drained pasta into the large skillet with sauce, folding in grated Parmesan until completely combined. Serve immediately.