Pasta Amatriciana [Bucatini all'Amatriciana]
Servings: servings
Traditional Italian dish made with guanciale (cured pork cheek), pecorino cheese, and tomato sauce, typically served with bucatini.
Equipment
- Mixing bowl for the Tomato sauce
- Wooden cutting board for the Guanciale
- Frying pan for the Guanciale
- Wooden spoon for mixing
- Cooking pot for the pasta
- Strainer for the pasta
- Grater for the Pecorino romano
Ingredients
- 250 g Bucatini pasta
- 400 g Peeled tomatoes without Basil Ideally Rosso Gargaro
- 150 g Strained tomatoes (Passata) Ideally Divella or Mutti
- 200 g Guanciale (Cured pork cheek) or Pancetta (Pork belly)
- 1 cup White wine Ideally Italian
- 75 g Pecorino Romano cheese freshly grated
- Salt to taste
- Freshly ground black pepper to taste and freshly grinded
Notes
Instructions
The Preparation
- Prepare your ingredients and boil 4-5 L water in a large pot and once it boils, add a handful of salt to the water.
The Cooking
- Pour the 400 g Peeled tomatoes without Basil can and squash them down with a fork, mixing as you go. Add the 150 g Strained tomatoes (Passata) to the bowl.
- Cut the 200 g Guanciale (Cured pork cheek) into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
- Put a pan on your stove at a low-medium heat and add the 200 g Guanciale (Cured pork cheek) without any oil! Leave it to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
- Once the guanciale has started to crisp and change colour, add the 1 cup White wine and mix through. After 3 minutes, most of the wine will have evaporated.IMPORTANT : Reserve some crispy guanciale for toppings.
- Then add the tomatoes mix inside the pan. Use a wooden spoon to stir through and leave to simmer for 10-15 minutes. If your stove is too strong, just lower it so it cooks more gently. While this amatriciana sauce is simmering, add a touch of Salt and be generous with Freshly ground black pepper. Taste often to not have too much salt or pepper.
- Once the sauce has reduced, switch off the stove and cook your 250 g Bucatini pasta al dente (according to packet instructions) in the water that should be boiling from earlier.
- Drain the pasta from the pot, and add it back, making sure some of the pasta water is added in too. Mix the sauce in the pot. You can add extra pasta water and mix through the pot really well.
The Serving
- Freshly grate some 75 g Pecorino Romano cheese over the pasta before serving.