How to Make Bucatini All’Amatriciana | Comfy Pasta Bowl Recipes (Episode 2) #shorts

How to Make Bucatini All’Amatriciana | Comfy Pasta Bowl Recipes (Episode 2) | Today, I’m sharing how I make a quick and easy pasta recipe for dinner. With only six ingredients, we’re transforming pantry staples into something comforting and full of flavor. #pasta #pastarecipe #easydinner

RECIPE:
– 2 tbsp Olive oil
– 1 lb Ham/Guanciale/Pancetta
– 2 Shallots
– Chili flakes, to taste
– 1 24 oz Can Whole Peeled San Marzano Tomatoes
– 1 lb Bucatini
– 1 Cup, Parmigiano Reggiano, finely grated
– Fresh Cracked Black Pepper
– Salt

INSTRUCTIONS
1. Cut pancetta, guanciale, or bacon into strips or cubes (I’m using leftover ham because it’s what I have on hand).
2. In a large pan, add a glug of olive oil and cook your meat on low until the fat renders out and the meat begins to brown. Remove from the pan.
3. Add thinly sliced shallots and chili flakes to the pan and coat with the existing fat. Continue to cook until the shallots turn translucent, about 3-5 minutes. Season as you go.
4. Add one can of San Marzano tomatoes and crush using tongs or your hands. Cook covered until a thick sauce forms, about 15-20 minutes. Place the meat back inside the sauce to marry all the flavors together.
5. While the sauce is thickening, bring a large pot of water to boil on the stove. Once boiling, salt it like the sea and cook your bucatini until not quite al dente.
6. Remove the bucatini from the pot and add it to the thickened sauce.
7. Toss your pasta and add in your parmesan and freshly cracked black pepper.
8. Season to taste and use pasta water to adjust sauce consistency. Enjoy!

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ABOUT ARIANA:
I’m Ariana and I’m a cook and forever student. Being culinary trained and certified in San Francisco and New York City kitchens, I’ve found my passion for studying food through cooking, writing, eating, and helping others do the same. I was inspired to start/reboot this channel because I want to document my cooking journey, including cooking with confidence, finding my personal style, and learning more about my heritage as a Filipino-American. On this channel, I’m uploading recipes and techniques I’m trying, stories about my restaurant experience, cookbook and tool recommendations, and general day-in-the-life videos.

DISCLAIMER(S): All thoughts, recipes, and advice on this channel are my own and a distillation of my learnings throughout years of research, culinary training, and restaurant work. Sources will always be posted if I’m using a particular recipe or have gained direct inspiration elsewhere.

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Welcome back to Comfy Pasta Recipes, 
Episode 2, featuring none other than  
Bucatini All’Amatriciana. I’m starting 
by cutting leftover ham into cubes,  
then rendering and browning them in a preheated 
pan. Next, add thinly sliced shallots and  
chili flakes and saute until the shallots 
become nice and translucent. To the pan,  
add whole peeled San Marzano tomatoes and cook 
on low until a thick sauce forms. I’m marrying  
all the flavors by adding the browned ham back 
into the pan and giving it all a mix. Cook your  
bucatini in a large pot of boiling, salted 
water and once finished, add it to your sauce  
along with freshly grated parmesan and freshly 
cracked black pepper. Twirl it up and enjoy!