Bucatini all'Amatriciana  | Bobby Flay

Place the bacon in a large dutch oven over medium heat and cook, stirring occasionally, until golden brown and crispy and the fat has rendered. Remove the bacon with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in the dutch oven for the sauce.  

Add the onion to the reserved bacon fat and cook until soft, about 5 minutes. Add the pasted garlic and cook for 1 minute.

Stir in the tomatoes and their juices. Add a pinch of sugar and red pepper flakes. Bring to a boil over high heat. Reduce the heat to medium and cook until the tomatoes soften and start to break down, about 20 minutes. Using a potato masher, mash the tomatoes into a coarse puree. Add the parsley and oregano and cook, stirring occasionally, until the sauce has thickened, about 20 minutes. Season with salt and pepper.

While the sauce cooks, bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta and cook until slightly under al dente, about 7 minutes. Reserve 1 cup of the pasta water and drain the pasta.

Add the cooked pasta directly to the sauce and toss to coat with the sauce. Add some of the cheese and a splash of the reserved pasta water, if needed. Stir in the butter and basil until combined.  

Transfer the pasta to bowls and sprinkle some of the reserved pieces of cooked bacon on top of the pasta. Garnish with additional cheese and a drizzle of olive oil. Serve immediately.