Bucatini all’Amatriciana

1

In a large skillet, heat olive oil over medium heat. Add guanciale and red pepper flakes. Cook until guanciale is crispy, about 5 minutes.

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2

Add hand-crushed tomatoes to the skillet. Season with salt and black pepper. Simmer the sauce for about 15 minutes, until thickened.

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3

Remove from heat and stir in grated Pecorino Romano cheese until melted and well combined.

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Full recipe & nutritional info on bakedbree.com