Name: Bucatini all'Amatriciana
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: 3 tablespoons ricotta; 1 tablespoon grated Pecorino-Romano; 3 ounces raw uncured pancetta, sliced into wheels; 1/4 cup dry white wine; 1/2 teaspoon red pepper flakes; 5 ounces marinara or crushed tomatoes; 1/4 teaspoon coarsely ground black pepper; 6 ounces bucatini, cooked; 1/2 ounce freshly grated Pecorino-Romano, plus more for garnish; Chiffonade fresh basil, for garnish

Directions

Special equipment:

a piping bag

For the whipped ricotta: Whip together the ricotta and Romano in a bowl with a hand mixer. Transfer to a piping bag.
For the pasta: In a sauté, pan cook the pancetta until crispy, then remove from the pan. Drain the excess oil. Deglaze the pan with the wine. Add the red pepper flakes, marinara and black pepper. Add the cooked bucatini. Let get hot, then remove from the heat and add the Pecorino-Romano. Mix and plate. Finish with more Pecorino-Romano, chiffonade basil, a dollop of whipped ricotta and a crispy pancetta wheel.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Camporosso, Fort Mitchell, KY

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