BEST Recipe for Buccatini Amatriciana

BEST Recipe for Buccatini Amatriciana
BUCCATINI MATRICIANA tops my favorites list for Italian delicacies.  And in my personal opinion, there are only two people that have perfected this scrumptious dish.
1. The head chef at Madeo
2. My boyfriend Matt Breliant
For dining out, MADEO in West Hollywood is absolute perfection.  You can never go wrong with their pastas, carpaccios, fresh dover sole.. but if you’re looking for a melt in your mouth pasta that will send your taste buds into elation – then you are going to have to go off-menu. Just ask for the Buccatini Matriciana and make sure you do that cute shake of your hand with your fingers pierced together and they are sure to take care of you.  (sidenote: A great menu choice is the salmon and bowtie pasta in vodka cream sauce).
If you’re looking to wow guests who aren’t vegan, gluten free, or counting carbs (so if you’re looking to entertain a dinner party NOT in Los Angeles), this is the ultimate crowd pleaser.

WHAT YOU’LL NEED
1.  Bucatini – a thicker spaghetti perfect for a flavorful thick sauce. Find them at high end supermarkets or specialty shops. Just a box will do.
2. Pomi tomato sauce (or any tomato paste, but I like one with some added sugar)
3. Red cooking wine
4. Heavy Cream
5. chopped and cooked Pancetta (can sub prosciutto, but pancetta gives the pasta a nice bacon flavor & crunch)
6. Olive Oil
7. Onions
9. Garlic Cloves
10. Fresh Herbs (I like oregano and parsley, but really whatever you have)
11. Pecorino
12. Parmesan
Optional add ins:  Mushrooms, chopped red peppers, red pepper flakes, cayenne pepper, salsa, brown sugar
DIRECTIONS:
1. If the pancetta is uncooked, grill in skillet with olive oil, chopped garlic, and one chopped onion until meat is cooked and onions are browned
2. In a separate pot over medium heat a carton of the tomato paste, half cup of cream, splash of red wine (up to 1/4 cup), 1/4 cup pecorino, 1/4 cup parmesan, herbs, 1/4 cup olive oil
3. Slowly stir in the cooked pancetta and onions
4. In a separate pot cook pasta until firm (a tad more firm then you normally like it, as it will continue to cook in the sauce)
5. Drain water from pasta and pour half of the sauce mixture into pasta pot. Stir well.
6. Serve a generous portion of pasta on a plate and top with a spoonful of both cheeses (mixed).  Put the rest of the cheese on the table for guests to help themselves to more.
7. Great Sides:  Last time we made this dish we served it with fresh baked baguettes, a fresh lemon and herb dressing salad with cucumbers, tomatoes and avocados over spring greens and corn on the cob. For appetizers: a truffle dip with crackers and mozzarella, tomato and prosciutto.  Dessert was bright macaroons and fresh fruit!
BUT WAIT, THERE’S MORE!
This pasta is AMAZING the next day.  My favorite is to pan fry left overs in a skillet and serve with the extra sauce you saved from the night before.
In my perfect world I would crack two fried eggs over this pasta and serve with french bread for a delightful breakfast feast.
The Next Day – Frying pan delight!
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