Amatriciana
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Unrated
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Course
Main Course
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Cuisine
Italian
Amatriciana
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Whether you're entertaining or relaxing, this recipe hits the spot.
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Ingredients
- 250 grams bucatini pasta
- 250 grams Guanciale pig cheek
- basil fresh, handful
- 400 grams tomatoes 1 small can, peeled
- pecorino romano as much as you like
- extra virgin olive oil EVOO
- ½ glass white wine
- dried chilli peperoncino
- rock salt
- black pepper
- 5 L water
Instructions
- Cut the guanciale into thin short strips and put to the side.
- Drizzle a small amount of EVOO into a pan and heat it up.
- Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
- To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
- Open a small can of peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
- Add grated pepper to the amatriciana sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
- Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
- Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
- Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
- Cook the Bucatini pasta (according to packet instructions for al dente).
- Once the pasta is ready, strain it well and add it to the pan. Using a wooden spoon, smother the sauce all over the pasta so it is infused with the bold, salty flavours.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
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