Mario Batali's Bucatini All'Amatriciana

Jan. 30, 2007 — -- (Bucatini With Bacon and Tomato)

Prep time: 15 mins.
Cook time: 23 mins.

Serves 4

1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.

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2. Meanwhile, in a 10-to-12-inch saute pan, combine the olive oil, bacon, onion, garlic and red pepper flakes; set over low heat and cook until the onion is softened and the bacon has rendered much of its fat, about 12 minutes.

3. Drain all but ¼ cup of the fat out of the pan. Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.

4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions specify, until very firm; drain.

5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated Pecorino Romano cheese.