Bucatini all'Amatriciana

Bucatini all'Amatriciana (Lazio)

This is another classic pasta recipe from Rome. It is also very easy and simple to whip up, a perfect tasty and quick dinner for any occasion. There are two schools among the traditional recipes, with onion or without onion, so this is up to you, but as a firm believer that sautèed onions make everything taste better, I always add them!! Also carefully controll the spiciness with the amount of red peppers. If you are very sensitive to spicy food, you may want to opt for a generous sprinkling of coarsely grated black pepper.

Bucatini al Amatriciana
80g-120g of spaghetti a person, depending on their appetite.
about 30-50g of smoked bacon or pancetta per person, chopped
1 shallot or 1/2 small onion per person, finely chopped
1/2 garlic clove per person, minced or finely chopped
red pepper flakes, or ground cayenne pepper (as much or little as preferred), or coarsely ground black pepper
tomato base
-option 1: chopped ripe tomatoes
-option 2: diced tomatoes from tin
-option 3: passata, or pureed tomato
(option 3 for a thicker, uniform effect)
evoo
salt to taste
freshly grated parmigiano reggiano, grana padano or pecorino romano

Sautè the bacon/pancetta with shallot/onion and garlic in evoo until golden.
Add the pepper, salt and tomato to your liking, let it cook further.
If using fresh tomatoes or diced tomatoes, cook a little longer to let the excess liquid evaporate,
with passata just to heat it up.
Toss with piping hot bucatini (or spaghetti) cooked al dente.
Serve hot with generous amount of grated pecorino romano, parmigiano reggiano or grana padano.