Bucatini all'Amatriciana
Recipe copyright 2000, Mario Batali

This zesty guanciale, or pancetta, and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice.

Amatriciana sauce derives from a much older sauce called La Gricia, which the shepherds used to make by sautéing diced guanciale (an unsmoked Italian bacon prepared with pig's jowl or cheeks) so gently as to keep it from browning, and adding freshly boiled pasta, a healthy dusting of pepper, and grated pecorino Romano. Amatriciana sauce, which adds tomatoes, was initially enjoyed by the nobility, because only they could afford tomatoes.

Amatriciana sauce is usually served with bucatini, a slightly thicker type of spaghetti, with a hole in the middle.

3/4 pound guanciale, thinly sliced and rendered (may substitute pancetta, or even good bacon)
3 cloves garlic, sliced
1 red onion, cut in half and sliced
1 1/2 teaspoons red chile flakes
Salt and pepper
2 cups basic tomato sauce
1 pound bucatini pasta (See Pasta Shapes)
Pecorino Romano

Bring 6 quarts of water to a boil and add 2 tablespoons salt.

In a 12 to 14-inch saute pan, combine guanciale, garlic, onion and chili flakes and saute until onion is soft. Season with salt and pepper. Add tomato sauce, reduce heat and allow to simmer 10 to 15 minutes.

Cook bucatini according to package directions, until tender but still al dente, about 12 minutes. Remove pasta from heat, drain and add to simmering sauce. Toss to coat and divide among 4 heated bowls. Serve immediately, topped with freshly grated pecorino.

4 servings