Steps

1. Boil water in a pot and start cooking the Bucatini (160g).
   🕒 01:30
2. For the Amatriciana, thinly slice 1/3 medium onion.
   🕒 01:36
3. Cut the Pancetta (70-80g) into strips.
   🕒 02:16
4. Heat olive oil (to taste) in a frying pan and add the minced garlic (1 clove). Sauté until fragrant.
   🕒 03:51
5. Add the pancetta and cook from cold until crispy, rendering out the fat. Key Tip: Don't burn the garlic; once it's colored and fragrant, combine it with the pancetta.
   🕒 03:59
6. Add the sliced onion and sauté.
   🕒 04:59
7. Deglaze with a splash of white wine (to taste). Add pasta water if needed to prevent sticking.
   🕒 05:41
8. Add the canned diced tomatoes (400g) and simmer.
   🕒 05:55
9. Adjust the sauce consistency with pasta water and toss with the cooked bucatini.
   🕒 07:05
10. Stir in olive oil (to taste) and Pecorino cheese (1 tbsp) off the heat.
    🕒 07:29
11. Plate the pasta and season with black pepper (to taste).
    🕒 10:32
12. For the Napolitan, chop the 1/2 medium onion, 2 green bell peppers, 8 cherry tomatoes, and 50g bacon.
    🕒 06:14
13. Heat olive oil (to taste) in a separate frying pan and sauté the chopped onion and green bell peppers.
    🕒 08:21
14. Add the bacon and more olive oil (to taste), then sauté slowly. Key Tip: Add pasta water if it starts to burn to keep the vegetables moist.
    🕒 08:23
15. Add the cherry tomatoes to the sautéed vegetables and cook.
    🕒 08:52
16. Add the tomato ketchup (40g) and stir to bring out its aroma.
    🕒 09:36
17. Add the pre-cooked spaghetti (160g) and stir-fry thoroughly to combine.
    🕒 09:44
18. Finish by adding butter (10g) for richness and stir-fry well.
    🕒 10:02
19. Plate the pasta.
    🕒 10:42