How to Make (and say) Bucatini all’Amatriciana

Directions

• Put a large pot of water on to boil.
• In a large saucepan with a thin coat of olive oil, render the guanciale over low heat, turning the pieces occasionally until the fat has nearly dissolved and the meat slightly crisped (10 minutes).
• Remove the guanciale with a slotted spoon and reserve (leaving the rendered fat).
• Add the onions and red pepper flakes to the pan and soften over medium heat until the onions are translucent (10 minutes).
• Raise the heat to medium-high and add the tomatoes. Season with salt and a pinch of sugar. Bring to a boil and turn down to simmer.
• Add the 1/4 cup basil to the sauce.
• Salt the boiling water aggressively and add the bucatini.
• Stir until the boil returns and stir occasionally until two minutes short of package-instructed cooking time for al dente.
• Transfer the noodles directly to the saucepan (i.e. do not drain in a colander).
• Raise the heat slightly and coat the noodles repeatedly with sauce, simmer until al dente (two minutes more).
• Off the heat, add ½ cup of Pecorino and toss.
• Plate the pasta and give each a swirl of extra virgin olive oil, a sprinkle of the remaining cheese, and top with the ribbons of basil.