Traditional Bucatini all’Amatriciana Recipe (VIDEO)
Bucatini all’Amatriciana is a traditional Italian first dish typical of the Lazio region, and loved all over the world! It consists of pasta, bucatini or spaghetti, tossed with the famous Amatriciana sauce made with guanciale, Pecorino cheese, and tomatoes.
Pasta with Amatricana sauce takes its name from Amatrice, a small town in the province of Rieti, Italy. The recipe was invented by ancient shepherds who went to pastures with lard, dry pasta, black pepper, and Pecorino. Originally this recipe was without tomato and it took the name of Gricia. Only later, when tomato was imported from America, it was added to the recipe and was thus called “Amatriciana”.
Like any traditional recipe, there are numerous versions. What I’m giving you today is a simple version of Pasta all’Amatriciana, which anyone can easily prepare at home.
Follow this Amatriciana recipe step by step, and you will prepare the perfect Bucatini all’Amatriciana at home!
Ingredients for Bucatini all’Amatriciana
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The secrets to make the best Amatriciana Pasta are the ingredients. The only ingredients in this recipe are:
- Guanciale – As with Pasta Carbonara, you should prefer Guanciale and not Bacon or Pancetta. If you don’t find Guanciale in your area, then you can replace it with bacon or pancetta cut into thicker slices.
- Pecorino cheese – Choose Pecorino Romano or or any seasoned pecorino that can be grated.
- Peeled tomatoes – The best peeled tomatos for Amatriciana sauce are San Marzano whole peeled tomatoes.
- Pasta – The traditional Amatriciana Pasta recipe wants Bucatini (Large spaghetti with holes) to be used, but nothing prevents you from using Spaghetti. The important thing is that they are of excellent quality.
Easy Bucatini all’Amatriciana Video Recipe
How to Make Bucatini all’Amatriciana
Follow this Amatriciana recipe step by step, and you will prepare the perfect Bucatini all’Amatriciana at home!
Prepare Guanciale – Place the guanciale in a non-stick pan and let it fry in its own fat over low heat until it starts to brown and crisp. Be careful not to burn it! Scoop it up with a slotted spoon and set aside, but KEEP the fat inside the pan.
Cook Pasta – Meanwhile, cook Bucatini according to the packaging instructions. You will have to drain pasta 1 minute before “al dente” cooking. Meanwhile, grate the Pecorino.
Make the tomato sauce – Add peeled tomatoes into the pan with guanciale fat and cook for 10-15 minutes. After cooking, crush the tomatoes with a fork, turning them into a pulp. Add 20 grams of grated pecorino. Theoretically, you shouldn’t add salt as the guanciale and pecorino are very savory, but I suggest you taste the sauce and maybe add 1 or 2 pinches of salt.
The Secret to Make Super Creamy Pasta Amatriciana
A special trick is the RISOTTATURA of the pasta in the sauce. This step will give you an Amatriciana pasta of an incomparable creaminess!
Combine – Drain Bucatini and add them to the pan with the tomato sauce. Heat over high heat for 2 minutes, stirring well. Add Guanciale and remaining Pecorino, stir quickly and serve the traditional Pasta Amatriciana while still hot!
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Bucatini all’Amatriciana Storage Instructions
Pasta with Amatriciana sauce should be cooked and served immediately. You can also store leftovers in the refrigerator for a few days and then heat them up in a skillet before serving, but the result won’t be the same.
Traditional Bucatini all’Amatriciana Recipe
Ingredients
- 120 g pecorino cheese
- 1/2 tablespoon coarse salt for cooking pasta
- 400 g Bucatini or Spaghetti
- 200 g Guanciale or Bacon cut into small strips
- 500 g peeled tomatoes
- Salt to taste
Instructions
- Grate the Pecorino.
- Put the water to boil in a saucepan.
- Place the guanciale in the pan and let it fry in its own fat over low heat, until the fat starts to brown.
- When it’s crispy (be careful not to burn it), scoop it up with a slotted spoon and set aside on a saucer, but KEEP the fat inside the pan.
- Pour tomatoes into the same pan and cook for 10-15 minutes.
- When pasta boils, add salt. Once the water boils again, add the Bucatini and stir until they are all submerged in the boiling water.
- After cooking, crush the tomatoes with a fork, turning them into a pulp.
- Add 20 grams of grated pecorino. Theoretically, you shouldn’t add salt as the guanciale and pecorino are very tasty, but I suggest you taste it and maybe add two pinches of fine salt.
- Drain Bucatini 1 minute before al dente cooking, and add them to the sauce in the skillet, heating over high heat for 2 minutes, stirring well.
- Add guanciale and pecorino, stir quickly and serve the traditional Pasta Amatriciana while still hot!
