Bucatini all’Amatriciana
Crushed Tomatoes, Garlic, Guanciale, Pecorino Romano PDO
Chef Gerald Addison of Grazie Nonna | Washington, D.C.
Adapted by StarChefs | july 2024
INGREDIENTS
Kosher salt
4 ounces bucatini
2 ounces thinly sliced guanciale
2 cloves garlic, sliced
3 ounces crushed tomatoes
3 grams chile flakes
3 grams ground black pepper
1 ounce butter
2 ounces grated Pecorino Romano PDO, plus more for garnish
METHOD
Bring a large pot of salted water to a boil. Add pasta and cook 7 minutes, or until just al dente. Strain, reserving 2 ounces pasta water and set aside. In a sauté pan over medium heat, cook guanciale until fat has rendered. Remove guanciale and set aside, leaving fat in the pan. Add garlic and cook until fragrant. Add tomatoes and cook additional 30 seconds. Stir in chile flakes, black pepper, butter, and reserved pasta water. Add cooked pasta and toss until well coated and sauce is glossy. Remove pan from heat and stir in Pecorino Romano PDO. Season with salt and pepper. Transfer pasta to a serving bowl. Garnish with guanciale, black pepper, and additional Pecorino Romano PDO.
