Bucatini Amatriciana – Gluten-free version

👨‍🍳 Method

For the Cooked pasta

1. 1
   Cook the gluten-free pasta in plenty of boiling salted water (4¼ cups of water and a heaping teaspoon of salt for every 4 oz of gluten-free pasta), following the package directions (taste about 2 minutes early), until al dente.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
2. 2
   Drain.

   Colander

To assemble

1. 3
   Cut the pancetta into small cubes.

   KnifeCutting board
2. 4
   Heat the olive oil in a large pot' and fry the pancetta until it is crisp'.

   ⚙ Pan-fryingStoveLarge pot

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
3. 5
   Add the onion and fry' 5 minutes', until it softens.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
4. 6
   Add the chili pepper and the wine and cook 2 minutes.

   Stove
5. 7
   'Add the tomatoes and salt and bring to a boil. 'Turn down to low heat and simmer 20 minutes, stirring now and then, until the sauce thickens.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 8
   Add the drained gluten-free pasta to the sauce and toss well.

   Stove
7. 9
   Serve with the cheese on top.