My totally inauthentic but outrageously delicious bucatinia all'amatriciana recipe

1 small yellow onion, diced

1 medium shallot, diced

½ bulb of garlic, diced

Roughly ½ lb of guanciale, diced (really, getting guanciale is worth it, it has a very unique flavor that no other pork products can emulate. If you really, truly, honestly can’t get ahold of it, pancetta is the second best option. Only if you can’t get either guanciale or pancetta should you substitute bacon)

1 28 oz. can of peeled tomatoes (if you don’t have excellent fresh ones available), roughly mashed in the can with a fork

¼ cup of vodka

1 tbsp fish sauce (this is where shit gets weird, but it is a trick I learned from /u/J_Kenji_Lopez-Alt's sublime slow-cooked tomato sauce recipe. it adds tremendous umami flavor and makes everything more delicious)

Red pepper flakes (to taste – I like it fairly spicy, so I do about 1 tbsp)

Freshly ground black pepper

Sugar (just a pinch or two – maybe 1 tsp total)

Pecorino (or parmesan) to taste

1 lb bucatini pasta (or whatever pasta you care to use)

1. In a large, flat, COLD saucepan, spread the guanciale in an even layer and set it over medium-low heat. Do not worry if it doesn’t render as quickly as bacon does, it will get there eventually. Don’t turn up the heat to try and make it render quicker. Allow the guanciale to cook until there are no more soft fatty bits and all the pieces are uniformally cooked and crispy – I aim for a dark, rusty color.

2. Add the red pepper flakes to the gunciale and then immediately remove the guanciale and pepper flakes from the pan with a slotted spoon and set aside on a paper towel lined plate. There will be A LOT of rendered fat in the pan – pour off all but 2/3 TBSP of it (you’re a fool if you pour it down the drain. Save it for something else!!! Protip: guanciale fat-fried potatoes > duck fat-fried potatoes)

3. Add the onion and shallot to the pan with the remaining fat. Cook through until soft and translucent, and then add several twists of black pepper and the garlic. Cook until the garlic is fragrant, maybe 45 seconds.

4. Add the vodka to the pan to deglaze the fond at the bottom of the pan. Scrape vigorously with a wooden spoon to get all that golden goodness off the bottom. Allow the vodka to cook down until there is very little liquid left in the pan.

5. Add the tomatoes and their juices to the pan and stir to incorporate. Allow to come to a soft simmer. This is about the time that I put the water on for my pasta. Once your pasta water is boiling, follow the directions on the package for cooking instructions.

6. After the sauce has simmered and reduced for about half an hour, taste it. Add the fish sauce and then taste again – if needed, add the sugar. Allow the sauce to cook for another 15-30 minutes and then add the cooked guanciale and red pepper flakes back to the pan, reserving some to use as garnish.

7. Add sauce to pasta and top with pecorino (authentic) or (inauthentic but still goddamn delicious) and remaining crispy guanciale. Enjoy!

bon appetit