Recipe: Eat Pray Love Bucatini All'Amatriciana

EAT PRAY LOVE BUCATINI ALL'AMATRICIANA

"Although this dish is a Roman classic, it originated in the ancient town of Amatrice. The centuries-old recipe calls for guanciale, a cured, unsmoked bacon. Pancetta is easier to find (locals don't consider it authentic). When tomatoes are no longer in season, substitute 1 can (28 ounces) whole imported tomatoes."

1/4 pound guanciale (or pancetta), cut into strips
1 medium onion, thinly sliced
Salt and black pepper, to taste
12 plum tomatoes, peeled, seeded, and chopped
1/2 teaspoon crushed red pepper, and more to taste
1 pound bucatini (or other thick spaghetti)
1/4 cup grated pecorino Romano
Salt and black pepper, to taste
Extra pecorino Romano (for serving)

In a large skillet (it will hold all the pasta later), cook the guanciale or pancetta over medium heat for 10 minutes, stirring often, until crisp. With a slotted spoon, remove it from skillet and transfer to paper towels. Pour off and discard all but 1 tablespoon of fat from the pan.

Add the onion, salt, and black pepper to the skillet and cook over medium heat, stirring often, for 10 minutes. Add the tomatoes and red pepper. Cook, stirring often, for 15 minutes or until the sauce thickens.

Bring a large pot of salted water to a rolling boil. Add the pasta. Cook, stirring occasionally, for 8 minutes or until the pasta is tender but has some bite. Drain the pasta without rinsing it.

Add the pasta to the sauce. Stir well. Add the pecorino Romano and taste for seasoning. Add more salt and pepper, if you like.

Serve in warm bowls, sprinkled with more pecorino Romano.

Makes 4 servings
Source: adapted from Susan Spungen, Boston Globe, August 18, 2010