Bucatini all’amatriciana is a super classic of Roman and Italian cuisine!
One of those first courses that makes the Italian gastronomic tradition unique in the world.
What I am proposing is the traditional recipe for bucatini all’amatriciana, as taught to me by an old family friend who lives in Lazio.
A poor recipe, made with few ingredients, but very tasty and excellent.
Preparation: 25 minutes
- 12 oz of bucatini pasta
- 10 oz of tomato puree
- 5 oz of guanciale (you can use bacon)
- 1/2 cup of Pecorino Romano cheese
- 1/2 cup of white wine
- extra virgin olive oil to taste
- salt and pepper to taste
– In a non-stick skillet, brown 100 g of guanciale (or bacon) cut into strips over medium heat.
– Transfer to paper towels to dry. Brown the remaining guanciale in a little oil, add the white wine, let it evaporate and add the tomato pulp.
– Adjust the salt and pepper and cook over medium heat for 10 minutes. Meanwhile, boil the pasta in boiling salted water.
– After 8 minutes, drain the pasta in the pan with the sauce and finish cooking.
– Remove from the heat and cream the bucatini with grated pecorino, sprinkle with crispy bacon and serve, scoring to taste with a few leaves of fresh basil.
The choice of guanciale is fundamental for the success of a good pasta all’amatriciana: prefer a dry and well seasoned piece of meat, pinkish white in color and cut into thick slices.
For this type of sauce it is particularly recommended to use long pasta such as bucatini or spaghetti.
How to Make the Authentic BUCATINI AMATRICIANA