Bucatini all’Amatriciana Recipe – Lazio
Lazio (also known as Latium) is a relatively flat region located in the middle of Italy along the western coast. Home to the capital city, Rome, Lazio has a rich history and influence that extends far beyond its boarders. The region has always had a vibrant farming economy so ripe produce plays a large role in the cuisine as well as seafood due to its proximity to the ocean.
Lazio is home to well known foods such as spaghetti alla carbonara and Guanciale, Pecorino Romano, Mozzarella di Bufala and the sweet Ricotta Romana.
- 1/4 lb. guanciale or pancetta
- 1/2 t. crushed red pepper flakes
- 1/2 t. freshly ground black pepper
- 3/4 cup minced onion
- 1 28oz can of 6 in 1 can tomatoes
- 1/4 cup Glorioso’s finely grated Pecorino Romano
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Heat oil in a large heavy skillet over medium heat. Add guanciale and saute until crisp and golden.
Add pepper flakes and black pepper. Stir. Add onion and garlic, cook while stirring until soft
(about 8 minutes).
Add tomatoes, reduce heat to low. Let cook, stirring occasionally, until sauce thickens, about 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt and add the pasta. Stir occasionally until just before al dente. Drain and save 1 cup of pasta water.
Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes.
Add in more pasta water if pasta seems too dry. Stir in cheese and serve pasta.