BUCATINI AMATRICIANA

Bucatini al’Amatriciana Recipe

1 pound bucatini pasta
3 tablespoons extra virgin olive oil
1 tablespoon butter
4 oz thinly sliced, guanciale or pancetta cut into 3/4 inch pieces
2 cloves garlic, smashed
1 bay leaf
1/2 medium onion, minced
1/2 teaspoon crushed red chile flakes
1 28-oz can peeled tomatoes, preferably San Marzano, undrained and puréed
1 1/4 cups grated Pecorino Romano
kosher salt, to taste

Heat oil in a large, high-sided skillet over medium heat. Add garlic and brown lightly
Add guanciale (or pancetta); cook, stirring, until lightly browned, 6–8 minutes. 

1. Add hot pepper flakes. Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 20–25 minutes. Season with salt and pepper. 
2. Bring pot of salted water to a boil. Add pasta and cook until just al dente 8 minutes or so. 
3. Heat reserved sauce over medium heat. Drain pasta when cooked and add a bit of pasta cooking water and pasta to the sauce. 
4. Cook, tossing, until sauce clings to pasta, 2–3 minutes. Add butter and olive oil; toss. Finish with grated pecorino cheese.