Bucatini all’Amatriciana with Grass-Fed Beef Bacon
In this take on a traditional Italian pasta, grass-fed beef bacon stands in for guanciale—a cured pork—and is cooked shy of crisp, then simmered in a simple tomato sauce. A glug of wine and a couple handfuls of Pecorino Romano add some depth, and a pinch of red pepper flakes provides a little heat. Do yourself a favor and double the sauce, then freeze a quart for a day down the road when you need an easy, comforting dinner.
prep time
10 minutescook time
35 minutesIngredients
1 (8-ounce) package Niman Ranch Grass-Fed Beef Bacon, diced into 1-inch pieces
Kosher salt, for seasoning
1 pound bucatini
1 (28-ounce) can whole peeled tomatoes
1 small onion, cut into 1-inch pieces
¼ teaspoon red pepper flakes, plus more for serving
¼ cup dry white wine
½ cup grated Pecorino Romano cheese, plus more for serving
1 tablespoon butter
Cooking Instructions
- Bring a large pot of salted water to a boil. Add bucatini and cook to al dente according to package directions. Scoop out ½ cup pasta cooking water, then drain noodles.
- Meanwhile, pour tomatoes in a medium bowl and use hands to crush into small pieces.
- Add bacon to a dry, large skillet over medium heat. Cook, stirring occasionally, until the fat has been rendered but bacon is not yet crisp, 5 to 7 minutes. Stir in the onion and cook until just starting to soften, about 3 minutes. Stir in the red pepper flakes.
- Pour the wine into the skillet, bring to a simmer, and cook until reduced by half, 1 to 2 minutes. Add the tomatoes, bring to a simmer, and reduce heat to medium-low. Cook until thickened, stirring occasionally, about 15 minutes.
- Add the noodles, ¼ cup of the reserved pasta water, Pecorino Romano, and butter to the skillet. Use tongs to toss until noodles are coated and saucy, adding more pasta water a few splashes at a time, if needed. Season with salt. Serve immediately, with more grated cheese and red pepper flakes on top.