Bucatini all'Amatriciana

I am so thrilled to share with all of you my new Food Network digital series, "What Would Katie Eat?" This show is all about the food that I like to eat in my day to day life, from date nights at home, to vegan BBQ, to my trough salads, to my grandma's recipe for indulgent homemade cinnamon rolls. My loved ones make special appearances as well. Ryan and Gus join me frequently, as well as Face Time sessions my mom and my brother-in-law.

I was looking for inspiration for this new digital series and Sunny Anderson's voice popped up in my head, when she jokingly asks "what would Katie eat?" every time I make something healthy. I get a ton of questions on social media about what my diet is like. The truth is, it's pretty varied. I load up on veggies and fruits, but I also like to chow down on a big bowl of pasta or pepperoni pizza.

In this first episode of "WWKE," take a look inside a typical date night at home for me and Ryan (and Gus, of course!). I am making a simple pasta, Bucatini all'Amatriciana. It's a great pantry pull dish, as I always have canned tomatoes, pasta, onions, garlic, and usually some bacon or pancetta in the freezer.

Let me know what you think! I hope you love it and new episodes go up on Food Network's IGTV every Tuesday. Post a pic if you make the recipes so I can repost.

xo

Katie

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Bucatini all'Amatriciana

Recipe by Katie Lee Biegel

Prep time: 25 min

Cook time: 30 min

Total time: 55 min

Yield: 6 - 8 servings

Ingredients

• 1 tablespoon olive oil
• 4 ounces pancetta or bacon, thinly sliced
• 1/2 medium yellow onion, thinly sliced
• 3 cloves garlic, thinly sliced
• 2 pinches crushed red pepper
• One 28-ounce can whole tomatoes, crushed, with juices
• Kosher salt
• 1 pound your favorite pasta
• 3 tablespoons finely grated Pecorino-Romano or Parmesan, plus more for serving 

Cooking Directions

1. In a large skillet, heat the olive oil over medium heat. Add the pancetta and cook until browned and the fat is rendered, about 5 minutes. Use a slotted spoon to transfer to a paper towel-lined plate.
2. Add the onions to the skillet and saute until translucent, 7 to 8 minutes. Stir in the garlic and a pinch of crushed red pepper (a generous pinch if you like spicy). Cook, stirring, about 2 minutes. Add the tomatoes and use a wooden spoon to break up any large pieces. Add the pancetta back to the skillet. Add salt and a pinch of crushed red pepper. Bring to a low simmer, cover and cook until the flavors have melded and the sauce is slightly thickened, 20 to 30 minutes.
3. While the sauce cooks, bring a large pot of water to a boil. Season generously with salt. Cook the pasta according to the package directions. Stir 1/2 cup of the pasta water into the sauce (skip this step if using gluten-free pasta), then drain the pasta. Add the pasta and cheese to the sauce and toss to coat. Serve with additional cheese.