Bucatini All'Amatriciana

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This was the best pasta dish I have ever made. Super yummy that you will wanta extra for the next day. This is a show stopper for any dinner party!! I could not find the guanciale suggested so used pancetta. YUM

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I am very critical and dislike a lot if recipes that are put out there by people. And I cook a lot. This is the best recipe for this dish that I have ever tried, with a perfect balance of pasta and sauce, tomatoes and onions, and heat from chile flakes. Everyone who makes pasta regularly should have this one in their repertoire.

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This recipe has become a staple in my house. It is so so easy- frankly when you see the recipe, you can't begin to imagine that something so simple would produce such an amazing sauce! I double the recipe so I can freeze it (and it freezes very well!. Take your time cooking the guanciale and the onions, as a slow cook will yield better flavor. YUM YUM! Oh, and if it's just as good with spaghetti or linguine.

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This recipe is fantastic! We found the guanciale at Whole Foods in Los Angeles, on sale for $15.99 a pound. Amazing flavor!!

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i replaced the guanciale with a thick cut bacon , super easy and delicious !!

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Excellent recipe. I used 1/3 pound guanciale, and drained a large amount of fat before adding the onions. I definitely recommend using guanciale if you can find it. In Los Angeles, I found it at Surfas restaurant supply.

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Love, love, love this recipe. I do alter it slightly. I use .5 pound of pancetta and .5 pound of prosciutto. Hubby likes it meaty. I can rarely find bucatini, so I use thick spaghetti. I add 2 cloves of garlic (enough to get a little flavor, but not overpower. And my best tip: throw it in the slow cooker or pressure cooker to build those flavors! Smoky, spicy, tangy. Yum!

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I used pancetta because I couldn't find guanciale. It had so much flavor and a nice amount of heat. I'll definitely make it again.

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Full disclosure: I made this with thick cut smoked bacon, NOT guanciale. I trimmed about half the fat from the bacon strips, using mostly the pink and red parts; it still rendered quite a lot of fat even with half its fat trimmed. This came out so delicious with simply bacon, I have to imagine that done correctly with guanciale, it would be transcendant. It was smoky, rich, full of pork flavor, but the onions and tomato add just enough sweetness and acidity to make the whole thing balance out. Which is fancy talk for those Italian grandmas know what they're talking about! And so does Anne Burrell. I added not that much salt, but once the sauce cooked down, especially with the salt from the bacon, it was perfectly seasoned. I topped it with Pecorino Romano and served it with salad and red wine. Perfection. Can't wait to try it the RIGHT way soon!

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For those who can't find guanciale...go to Virginiatraditions (dot com ....there you will find their take on guanciale...they call it Jowciale! AWESOME stuff and shipped to your door! With a restaurant? Go to edwardsvaham (dot com - for wholesale prices!