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The Kitchn: Bucatini all'Amatriciana is destined to be your new favorite weeknight pasta

Amelia Rampe, on

3 ounces Pecorino Romano cheese

8 ounces unsliced guanciale, preferably unseasoned

1 tablespoon olive oil

1 (28-ounce) can crushed tomatoes, tomato puree, or passata (about 3 cups)

1 (about 4-inch) sprig fresh marjoram or oregano

1/2 teaspoon red pepper flakes, plus more as for serving


1. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, prepare the sauce.

2. Crush 2 garlic cloves if using and discard the peels. Finely grate 3 ounces Pecorino Romano cheese on the smallest holes of the box grater (about 1 1/4 cups). Using a sharp knife, cut 8 ounces of guanciale into 1/4-inch thick matchsticks that are about 1 inch long. Line a plate with paper towels.

3. Heat 1 tablespoon olive oil in a large 12 inch high-sided skillet over medium heat until shimmering. Add the guanciale and cook, stirring often, until golden brown and crisp all over, 6 to 8 minutes. Transfer the guanciale to the prepared plate with a slotted spoon.

4. Add 1 pound dried bucatini or rigatoni to the boiling water and cook according to package directions until al dente, 8 to 12 minutes.


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