Recipe: Cat Cora's Bucatini Amatriciana With Bacon

Adapted from Cat Cora's new cookbook, Cat Cora's Classics with a Twist.

Serves 4 to 6

    • 1 tablespoon kosher salt
    • 1 pound smoked bacon, sliced thin and diced small
    • 4 cloves garlic, minced (1 heaping tablespoon)
    • 1 large yellow onion, halved and sliced (about 1 1/2 cups)
    • 1 teaspoon red pepper flakes
    • 1 cup premium canned tomato sauce
    • 1 cup premium crushed tomatoes
    • 1 tablespoon chopped fresh oregano
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1 pound bucatini
    • 4-ounce chunk percorino cheese for grating

Place eight quarts of water in a large pot, add the salt, and set over high heat.

While the water heats, in a separate 12-inch sauté pan, cook the bacon over medium heat just until the fat is rendered and the bacon pieces are beginning to crisp. Don't overcook them. While the bacon cooks, line a platter with paper towels. Remove the bacon from the pan and place on the prepared plate to drain.

Pour out most of the bacon fat, reserving two tablespoons, which go back into the sauté pan. Add the onions to the pan. Sauté until brown, for five to six minutes. Add the garlic and red pepper flakes. Sauté just until the garlic is lightly browned and aromatic, two minutes or less. Pour in the tomato sauce and the crushed tomatoes. Reduce the heat to low, season with oregano, salt, and pepper and let simmer until the sauce thickens and the flavors meld, 15 to 20 minutes.

While the sauce simmers, cook the pasta. Break the bucatini in half and place in the boiling water. Cook according to the package directions, about 10 to 12 minutes. Drain the pasta, reserving one cup of pasta water. Put the pasta back in the pot and pour the sauce over the pasta. Toss to combine, and add a little of the reserved pasta water if the pasta isn't saucy enough. Divide the pasta among four to six warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.

To read Regina's article about Eat, Pray, Love's relation to food, and how Cat Cora shared this recipe, click here.

Presented by

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.

Life as an Obama Impersonator

"When you think you're the president, you just act like you are above everybody else."

Join the Discussion

After you comment, click Post. If you’re not already logged in you will be asked to log in or register.

blog comments powered by Disqus

VIdeo

Life as an Obama Impersonator

"When you think you're the president, you just act like you are above everybody else."

Video

Things Not to Say to a Pregnant Woman

You don't have to tell her how big she is. You don't need to touch her belly.

Video

Maine's Underground Street Art

"Graffiti is the farthest thing from anarchy."

Video

The Joy of Running in a Beautiful Place

A love letter to California's Marin Headlands

Video

'I Didn't Even Know What I Was Going Through'

A 17-year-old describes his struggles with depression.

More in Health

From This Author

Just In