Dinner time: Bucatini all’Amatriciana


Here’s what you need:

Pasta (bucatini is my favourite), chili flakes, canned/crushed tomatoes, parmesan, garlic, fresh basil, and bacon (you can skip the pork if you’re not into it obviously). You can add olives too if you’d like, but I added them for decoration and ate them as a snack while cooking…


Cook the bacon in the pan – light if you don’t want it too crispy. You’ll cook it again in the tomato sauce later, so don’t overdo it initially. Also thicker bacon is better for this dish – technically it’s supposed to be guanciale, but let’s just say, here in Bombay we’ll take what we have.


I’m very bad at shredding cheese, but yeah – shred cheese while waiting.


Remove the bacon from the pan, but keep the oil/fat you’ve cooked it in. Decrease the temperature to something very low. Fry the basil and garlic without burning it. Disclaimer: Smells like heaven in a pan basically. Important to make sure it doesn’t burn though.


Remember when you were a kid and your mom broke the pasta in half to fit it into the pot? Well. Never break your pasta in half. Ever. Wet the first half of the pasta (30 seconds?), then gently squeeze the pasta into the pot. Or just get a bigger pot I guess. But don’t break it.


Pour the tomatoes into the pot with the basil and the garlic. Cook on low temperature. Add the bacon. Let it cook for 5-10 minutes more, all together.


Add the al dente (!) pasta to the sauce, throw on some parmesan and serve immediately or your entire dish will get spoiled. Please make sure you under-cook it. Please.


You can add some more pepper and more parmesan if you’d like.


This took me about 10 minutes to make. Delicious and super easy.


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