Traditional Bucatini all'Amatriciana recipe
Bucatini all'Amatriciana, just like Nonna makes...
Sugo all'amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), Pecorino cheese from Amatrice, and tomato. Originating from the town of Amatrice (in the Province of Rieti, near Rome), the Amatriciana is one of the best-known pasta sauces in present-day Roman and Italian cuisine. It's almost as famous as the Carbonara.
A simple guide to cooking one of the most loved Italian dishes
- 200 gr - Guanciale di Amatrice
- Pecorino Romano
- 300 gr - Bucatini
- 2 tins - Tomato Pulp
- 2 spoon - Triple Tomato Concentrate
- Hot pepper (to taste)
- olive oi
- Cut the bacon into slices about 3 millimetres thick, then cut it into strips.
- Heat some oil (and, if you want some hot pepper) in a pan.
- Put the bacon in the oil, fry it until the fat becomes transparent, but stop before it becomes crunchy.
- Add the tomato pulp and concentrate to the pan. Mix and cook over low heat.
- Add a little salt: the bacon and pecorino will give the flavour. The sauce will be ready in 20-30 minutes.
- In the meantime, boil the water in a pot, add a little salt and the bucatini.
- When the pasta is cooked al dente, drain it.
- Put the bucatini in the saucepan (with the heat on low), add the pecorino cheese while continuing to mix.
- Amatriciana is ready, enjoy your meal!
The recipe is known in several variants: while everybody seems to agree about the use of guanciale and tomato, onion is not favored in Amatrice, but is tolerated in the classical Roman cuisine. For frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.