Bucatini All’amatriciana with Tomatoes and Pancetta

Bucatini All'amatriciana with Tomatoes and Pancetta.


  • 2 garlic cloves, chopped
  • 2 tbsp (30 mL) olive oil
  • 1 can (28 oz./796 mL) whole plum tomatoes
  • 1/2 lb. (225 g) pancetta or guanciale (see note), cut into 1/2-inch (1 cm.) dice
  • 3/4 lb. (340 g) bucatini, spaghettoni or rigatoni pasta
  • 1 cup (250 mL) (70 g) Pecorino cheese, freshly grated


  1. In a pot over medium-high heat, soften the garlic in the oil without letting it brown. Add the tomatoes and simmer for 20 minutes or until they begin to burst. With a potato masher, crush the tomatoes until smooth. Cook for 5 more minutes. Set aside.
  2. Meanwhile, in a large skillet over medium-high heat, brown the pancetta for 5 minutes. Season with pepper. Drain on a plate lined with paper towel.
  3. In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 mL) of the cooking water. Drain the pasta. Add the pasta and reserved cooking water to the tomato sauce. Cook for 5 minutes over medium heat, stirring to coat the pasta in the sauce. Add the cheese and stir until melted. Top with the pancetta.

NOTE: Guanciale is a cured (not smoked) meat product made from pork jowl or cheek.

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