Bucatini all'amatriciana
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5.0
6 reviews
Excellent
Bucatini all'amatriciana
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If you’re looking for a meal for the whole family or even a scrumptious dish for yourself, Bucatini all’Amatriciana should be on the menu! The amatriciana sauce is cooked in the mouth-watering flavors of guanciale and pecorino romano to create a thick and flavorful pasta sauce. My secret ingredient, cherry tomatoes, add a hint of freshness and texture to this dish.
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Ingredients
- 300 grams bucatini pasta 11oz
- 800 grams peeled tomatoes 28oz
- 250 grams 250g cherry tomatoes 9oz
- 200 grams 200g guanciale 7oz. with skin removed
- finely grated pecorino romano
- black pepper as much as required
- sea salt as much as required
- extra virgin olive oil optional
Instructions
- Start by slicing the guanciale into thin slices and then into strips so each strip has fat on the outside and meat in the middle.
- Next, cut the cherry tomatoes into halves or even quarters if you want them smaller.
- In a bowl, gently crush the peeled tomatoes using an immersion blender until you have a smooth sauce.
- Heat an aluminum pan on the stovetop on medium-low heat. Once hot, add your guanciale strips and cook until it turns crispy (about 5 minutes).
- Add cherry tomatoes to the pan and turn the stove down to low heat. Cook for 5 minutes and continue to stir.
- Add the peeled tomato sauce to the pan and mix everything. (Optional: Remove the guanciale before adding the peeled tomatoes)
- Increase the heat and add a pinch of sea salt then let the sauce cook for 20 minutes.
- Add water to a large pot and put it on the stove to boil. Once boiling, add one tablespoon of sea salt.
- Then add the bucatini pasta and cook by following your packet instructions. It should take about 11 minutes.
- Add a generous amount of freshly cracked black pepper to the sauce before mixing through some grated pecorino romano cheese too.
- Using a mug, scoop out some pasta water and set aside. Remove the pasta from the pot with tongs, place it into the saucepan, and mix everything together.
- Begin to toss the pasta. If the sauce is still a little runny, add pasta water to help thicken it up and toss it again.
- Add more pecorino romano to the pasta and toss again, then it’s time to plate.
- Plate the pasta and top with the cherry tomatoes and guanciale from the pan. Sprinkle a little bit of pecorino romano and black pepper on top.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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