Chicken Bucatini All'AMatriciana


This is one of the three most famous Roman pastas, made heartier with the addition of chicken thighs. Jowl bacon, or guanciale, is most traditional, but the smokiness of American bacon adds a fantastic depth to the bright, acidic sauce.

Bucatini is a long, strand-shaped pasta with a tiny hole in the center: perfect for holding onto a sauce. If you can’t find bucatini where you live, just substitute spaghetti or linguine.

Serves 2


2 tablespoons extra-virgin olive oil
4 strips Applewood-smoked bacon, diced
4 boneless skinless chicken thighs, cut into large pieces
Kosher salt and freshly ground black pepper
½ red onion, thinly sliced
3 cloves garlic, thinly sliced
½ teaspoon red pepper flakes
1 cup tomato puree
12 ounces dried bucatini pasta
Freshly grated Parmesan cheese, for serving


Cook spaghetti according to package directions.

Heat a large skillet over medium-low heat. Add oil and bacon and cook until fat has rendered and bacon is crisp, about 8 minutes. Add chicken and cook until lightly browned and cooked through, about 6 to 8 minutes. Add onion and cook until lightly softened, about 5 minutes. Stir in garlic and red pepper flakes and cook for 1 minute. Add tomato puree and simmer for 5 minutes. Stir in cooked pasta and coat completely with the sauce. Grate roughly 2 tablespoons of Parmesan cheese into the skillet and toss to combine. Divide between serving bowls and top with additional Parmesan cheese. Serve hot'.

Heather Sinyard