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Amatriciana

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 2
Course: Main Course
Cuisine: Italian

Ingredients

  • 250 grams bucatini pasta
  • 250 grams Guanciale pig cheek
  • Handful of fresh basil
  • 400 grams peeled tomatoes 1 small can
  • pecorino romano as much as you like
  • extra virgin olive oil EVOO
  • ½ glass white wine
  • dried chilli peperoncino
  • rock salt
  • pepper
  • 5 L water

Instructions

    Cup of Yum
  1. Cut the guanciale into thin short strips and put to the side.
  2. Drizzle a small amount of EVOO into a pan and heat it up.
  3. Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
  4. 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.
  5. 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.
  6. Add grated pepper to the amatriciana sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
  7. Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
  8. Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
  9. Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
  10. Cook the Bucatini pasta (according to packet instructions for al dente).
  11. 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.
  12. E ora si mangia, Vincenzo’s Plate….Enjoy!