Bucatini All’Amatriciana
This is a highly contested recipe, constantly being debated on what is the “authentic” way of preparing this dish. Some say you must add onion and some insist you do not! But I think we can all agree that barring small differences in the preparation, this is a delicious dish! Simple, easy and bursting with flavor. I hope you enjoy how I prepare it.
Bucatini All’Amatriciana
Ingredients
- 1 lb Bucatini Pasta
- 150 g Guanciale
- 1 cup White Wine
- 1 28oz Can of San Marzano Tomatoes
- Freshly Grated Pecorino Romano Cheese to taste
- Salt & Pepper to Taste
- Red Pepper flakes to taste
Instructions
- You are going to start by preparing all of your ingredients. This dish is done in minutes so you want to be sure to have everything ready.Chop Guanciale into slivers. Hand crush tomatoes. Grate Pecorino Romano cheese.
- Fill a large pot with water and set it to boil.
- Into a saute pan, add the guanciale and render the fast on medium heat. Once the fat has been rendered and the guanciale is crisp, deglaze the pan with white wine. Scraping all the bits off the bottom of the pan. Let this cook for for a few minutes to cook out the alcohol. Remove the guanciale from the pan with a slotted spoon and set aside. Continue to cook the sauce until it has reduced slightly.
- Add in red pepper flakes and tomatoes and season with salt and pepper to taste. Stir well and let it simmer uncovered while the pasta is cooking. The sauce should reduce a bit.
- To the pot with boiling water, add salt and the pasta. Cook the pasta about 2 minutes under the recommended cooking time. You will finish cooking it in the sauce.
- Once the pasta is ready, scoop it out the water directly into the pan with the sauce. Stir to coat all the pasta in sauce.
- Add in a handful of Pecorino Romano cheese ("a piacere") to taste. Stir well.
- Stir in the rendered guanciale, leaving a few pieces aside for garnish.
- Top with lots of freshly grated Pecorino Romano cheese and Enjoy!
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