Traditional Bucatini all’Amatriciana Recipe
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.
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!