If you love a delicious twist on a classic dish, you’re going to love this Smoky Amatriciana Pasta! It’s one of my favorites when I want something easy, delicious, and a bit unique. Hope you love it as much as we do!
Although amatriciana is known as one of the four Roman pastas – along with cacio e pepe, alla gricia, and carbonara (check out my version here) – it actually didn’t originate in the city of Rome itself. It came from the same region as Rome, in Lazio, over a thoursand years ago in the town of Amatrice.
How To Make My Smoky Amatriciana Pasta
Here’s a video of how I made my Smoky Amatriciana Pasta! For another delicious and unique pasta, check out my Creamy Caramelized Onion Pasta recipe.
Ingredients (Serves 6)
- 1 box of Bucatini pasta
- 4 tablespoons extra virgin olive oil
- 2 small yellow onions, cut julienne
- 1 teaspoon crushed red pepper flakes
- 1 cup bacon, cut julienne
- 1 clove garlic, minced
- 1 28-ounce can San Marzano style tomatoes and liquid, crushed by hand
- Sea salt to taste
- 4 basil leaves, torn
- ½ cup Pecorino Romano cheese, grated
Recipe Method
- Bring a large pot of salted water to a boil.
- In a skillet over medium heat, gently cook the onions with olive oil, red pepper, and garlic until they are translucent (about 5 minutes).
- Add the bacon and cook for 4 to 5 additional minutes, or until they are crispy and golden.
- Stir in the tomatoes and 2 cups of water. Let it simmer until extra liquid is evaporated and the sauce begins to thicken.
- Cook the pasta according to the package directions for al dente perfection, then drain and toss with the sauce and basil.
- Garnish with cheese before serving and enjoy!