Sunday, October 19, 2014

Bacon + Pasta, heck ya! Bucatini All'amatriciana

We were blessed by our trip to Europe this past summer and ate many great foods, but the favorite thing that I ate was in Rome at restaurant that we picked because it had AC on a hot, hot, day where we got lost in the city (not a fun lost, but a lost LOST).  I knew when I ate it I had to figure out how to replicate it.  When I got home and did some recipe searching I found out that my favorite dish was probably the simplest too.  Sometimes simple is best.  The trick to this is in the quality of the ingredients and the technique.  This is a great weeknight meal option because it is that easy.  I did bump up the garlic and chile because I had to make it mine :)


1/2 up to 1 lb thick sliced bacon (I like to use peppered, do not use applewood) cut into 1/2 inch pieces.
2 onions diced finely
6 cloves of garlic crushed (must use fresh, it is just better)
1tsp crushed red pepper (or less, if you are a sissy lala)
48 oz tomato product (Pomi Strained)
1tsp freshly ground black pepper
1/2-3/4 cup chicken broth, water, or white wine
1lb bucatini nooodles
1/4 cup butter
1 cup finely grated Romano cheese.


1.  Saute the bacon until golden brown, but not crisp all the way through.

bacon and onion perfection
2.  Add the onions and cook until softened and then add the garlic and chile flake.  Cook until soft and fragrant.

Scrape up the browned goodness and reduce. 
3.  Deglaze the pan with 1/2-3/4 cup of chicken broth (water or white wine is fine too).

 4.  Add in the tomato sauce and simmer for 15-30 minutes until it has thickened and darkened.
5.  While the sauce cooks, boil the pasta in salted water until it is al dente.  Once the pasta is cooked toss it with the butter and cheese.

6.  Then pour the pasta in the sauce and toss until well coated and the pasta has absorbed some of the sauce.  Serve with the remaining 1/4 cup of romano cheese on top.