A few months ago I was at this great shop in my hood called Culinarium trying to use up a recent Groupon purchase. Culinarium takes the idea of being a “locavore” to another level and only stocks products made/grown in Ontario. For awhile I would buy my bacon there all the time and I’ve had luck with various jams, popcorn, cheese etc. It really is a great store.
While looking through the meat case I stumbled upon pieces of guanciale. Guanciale is one of those things that I often see listed in recipes or including on menus at restaurants but I’m never quite sure what it is. To me, guanciale is kind of like bottarga, I always come across it but always forget what it is. Seeing that the guanciale was clearly some type of pork product, I picked it up knowing that I can always find a way to use up a piece of pork.
I came home, threw the guanciale in the freezer and forgot about it until one day when I was taking stock of what was in my freezer. I decided it was about time to figure out what to do with the guanciale. The first thing on my to-do list was figure out what the heck it is. Guanciale is a pig jowl or cheeks that has been cured. Think of it kind of as cheek bacon. I knew that this would be great in a pasta and I just so happened to find this recipe for Bucatini All’Amatriciana.
I’m always on the hunt for delicious, simple and somewhat authentic pasta dishes. I’ve never been a fan of jarred or canned pasta sauce (although I used to have a love affair with Newman’s Own vodka sauce) so I’m forever trying to perfect a tomato sauce. Let me just say, guanciale makes things better.
You know when you’re cooking and you can’t stop eating the individual ingredients? Well, that was me with the guanciale. How has no one ever opened my eyes to the joys of guanciale? It’s like bacon, but better… if that’s even possible. It’s pure porky goodness.
This is one of those recipes that it is great to have in your back pocket. It’s super simple to make and the ingredients aren’t crazy. If you don’t have access to guanciale you can use pancetta or unsmoked bacon. The final dish has some great robust flavours. You get a nice layer of meatiness that melds perfectly with the spiciness of the pepper flakes (I added extra) and of course the hint of garlic. Leftovers were great and this is definitely making its way into my meal rotation.
Bucatini All’Amatriciana
2 tablespoons extra-virgin olive oil
4 ounces thinly sliced guanciale, pancetta, or chopped unsmoked bacon
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly ground black pepper
3/4 cup minced onion
2 cloves garlic, minced
1 28 ounce can peeled tomatoes with juices, crushed by hand
Kosher salt
12 ounces dried bucatini or spaghetti
1/4 cup finely grated Pecorino (about 1 ounce)
Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking 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 a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls
If you enjoyed this article, please consider sharing it!
Amatriciana is one of my favorite pastas! Guanciale is a great ingredient, it can be used also in Carbonara and in pasta all Gricia (the same as amatrician but with no tomatoes)….
I’m totally going to make this…minus the guanciale of course! I’ve been seriously craving spaghetti in tomato sauce recently.
Mmmm.. cheek bacon! No seriously.. it looks fantastic. I love simple tomato sauces and I love pancetta, so I am sure that I would love this
My boss is an Italian who has traveled all over Italy eating pasta and he says Bucatini Amatriciana is the best plate of pasta you can have.
Made this for the first time and my roommate could not stop talking about the smell, she insisted I teach her how to make it! Lovely, lovely dish
xxo
Great! It really is so easy.