Bucatini all'amatriciana with arugula salad

Ingredients

1 pound bucatini Use good quality durumm wheat bucatini.

150 grams guanciale or pancetta or bacon Pancetta or guanciale preferred, or use bacon as an alternative.

400 grams San Marzano tomatoes Use fresh or canned but authentic San Marzano tomatoes.

1 cup Pecorino Romano cheese Grated, for mixing into the pasta.

1 tsp black pepper Freshly cracked black pepper.

1/4 tsp red pepper flakes Adjust to taste.

2 tbsp olive oil Use good quality extra virgin olive oil.

to taste salt For the pasta water and salad dressing.

2 cups arugula Wash and dry the arugula.

1 lemon lemon juice Freshly squeezed for the salad dressing.

Equipment

Directions

Cook bucatini in a wide shallow skillet in salted water.

Prepare a sauce with guanciale (or pancetta or bacon), olive oil, black pepper, and red pepper flakes.

Cook the guanciale until crispy.

Add chopped San Marzano tomatoes, cook until sauce thickens.

Drain the pasta, saving some pasta water.

Add the pasta to the skillet with the sauce.

Toss the pasta to coat evenly with the sauce.

Add reserved pasta water to loosen the sauce if necessary.

Stir in grated Pecorino Romano cheese.

Finish with black pepper, and serve immediately.

Prepare a simple arugula salad with fresh arugula, lemon juice, salt, black pepper, and olive oil.

Toss the arugula with the dressing.

Plate the pasta and salad, garnishing the pasta with extra cheese and black pepper.