Bucatini alla 'Matriciana', a classic Roman pasta dish, that combines a flavorful tomato sauce made with guanciale, onions, wine, Pecorino Romano, and bucatini pasta, leaving you with an exquisite and rich rustic dish.
- 1/2 cup guanciale, chopped
- 3 Tbsp white wine
- 1/2 cup onion, chopped fine
- 2 Tbsp e.v.o. oil
- pinch peperoncino (chili pepper)
- 1 1/2 cups strained (pureed) tomatoes
- 1/4 cup crushed stewed tomatoes
- salt to taste (we did not add any, since the guanciale is pretty salty)
- 400 g bucatini
- 100 g pecorino
- In a small saute pan, add the chopped guanciale and render at low medium heat. Add the white wine and let cook for about 10 minutes until tender. Strain the guanciale from the fat and set aside.
- In a big saute pan add the e.v.o. oil, the onion and peperoncino. Cook until onion is translucent, then add the pureed tomatoes, and the crushed tomatoes.
- Cook the tomato sauce on low medium heat for about 10 minutes, then add the guanciale.
- Keep cooking the sauce until thickened.
- While the sauce is cooking, bring a pot of salted water to boil.
- Add the bucatini (or spaghetti) and cook according to package instructions.
- Drain al dente and add to the sauce.
- Add half of the grated Pecorino and stir letting the pecorino blend the sauce and coat the strands of pasta.
- Serve immediately with more Pecorino on top.
- Category: Pasta
- Method: Cooking
- Cuisine: Italian