Rigatoni All'Amatriciana
This classic Roman dish features hearty rigatoni tossed in a rich, spicy tomato sauce made with guanciale, tomatoes, and pecorino cheese. It's a flavorful, satisfying pasta that embodies traditional Italian comfort.
Ingredients
- ¾ cup grated pecorino
- 1 lb rigatoni pasta save ½ cup pasta water
- ⅓ cup water
- 1 lb bacon divided
- 1 can crushed san marzano tomatoes
- 1 large white onion diced
- ½ tsp red pepper flakes
- 6 cloves garlic minced
Instructions
- Prepare the pasta until it's al dente, following package instructions, and reserve ½ cup of the pasta water.
- Slice the bacon into thin strips and cook it in a heavy-bottomed skillet over medium to medium-low heat for about 15 minutes, or until mostly crispy.
- Remove the bacon and place it on a paper towel-lined bowl.
- Discard half of the bacon fat, leaving around 2-3 tablespoons in the skillet.
- Add chopped onion and a pinch of salt to the skillet, cooking for 5 minutes.
- Then, add minced garlic and red pepper flakes, and cook for an additional 3 minutes.
- Stir in the tomatoes, the reserved pasta water, and another pinch of salt.
- Mix in half of the crispy bacon.
- Cover and let the sauce simmer for 30 minutes.
- Once the sauce has thickened, stir in ½ cup of cheese and adjust seasoning with salt and pepper if needed.
- Toss the cooked pasta into the sauce, adding a little of the reserved pasta water if the sauce is too thick, until it evenly coats the pasta.
- Top with the remaining cheese and bacon before serving.