Bucatini all'Amatriciana

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Recipe

9 INGREDIENTS • 11 STEPS • 30MINS

Bucatini all'Amatriciana

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1 rating

Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavors thanks to the perfect combination of tomato and guanciale.

Bucatini all'Amatriciana

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Vincenzo's Plate

I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

http://www.vincenzosplate.com/

Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavors thanks to the perfect combination of tomato and guanciale.

30MINS

Total Time

$21.68

Cost Per Serving

Ingredients

Servings

2

US / Metric

9 oz

Bucatini Pasta

5.5 oz

Guanciale

skin removed

or Pancetta or Salami

1 can
(14.1 oz)

Canned Whole Peeled Tomatoes

8 oz

White Wine

20 3/4 cups

Water

1 Tbsp

Rock Salt

to taste

Pecorino Romano Cheese

to taste

to taste

Ground Black Pepper

Nutrition Per Serving

VIEW ALL

Calories

1095

Fat

54.4 g

Protein

19.9 g

Carbs

105.6 g

Bucatini all'Amatriciana

Save

Vincenzo's Plate

I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

http://www.vincenzosplate.com/

Cooking InstructionsHide images

step 1

Cut the Guanciale (5.5 oz) into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.

step 1 Cut the Guanciale (5.5 oz) into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.

step 2

Next, pour the Canned Whole Peeled Tomatoes (1 can) into a bowl and using a fork, squash them down, mixing as you go.

step 2 Next, pour the Canned Whole Peeled Tomatoes (1 can) into a bowl and using a fork, squash them down, mixing as you go.

step 3

Boil Water (20 3/4 cups) in a large pot and once it boils, add in the Rock Salt (1 Tbsp).

step 3 Boil Water (20 3/4 cups) in a large pot and once it boils, add in the Rock Salt (1 Tbsp).

step 4

Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.

step 4 Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.

step 5

Once the guanciale has started to crisp and change color, this amatriciana recipe calls for white wine! Add one glass of White Wine (8 oz) and mix through.

step 5 Once the guanciale has started to crisp and change color, this amatriciana recipe calls for white wine! Add one glass of White Wine (8 oz) and mix through.

step 6

After 3 minutes, most of the wine will have evaporated, mix again, and add the peeled tomatoes.

step 6 After 3 minutes, most of the wine will have evaporated, mix again, and add the peeled tomatoes.

step 7

Use your wooden spoon to stir through and leave to simmer for 10-15 minutes. If your heat is too strong, just lower it so it cooks gently.

step 7 Use your wooden spoon to stir through and leave to simmer for 10-15 minutes. If your heat is too strong, just lower it so it cooks gently.

step 8

While this amatriciana sauce is simmering, add a touch of Salt (to taste) and be generous with the Ground Black Pepper (to taste).

step 8 While this amatriciana sauce is simmering, add a touch of Salt (to taste) and be generous with the Ground Black Pepper (to taste).

step 9

Once the sauce has reduced, switch off the stove and cook your Bucatini Pasta (9 oz) al dente (according to packet instructions).

step 9 Once the sauce has reduced, switch off the stove and cook your Bucatini Pasta (9 oz) al dente (according to packet instructions).

step 10

Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra Tbsp of pasta water and mix the sauce through really well.

step 10 Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra Tbsp of pasta water and mix the sauce through really well.

step 11

Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of Pecorino Romano Cheese (to taste) – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy. Enjoy!

step 11 Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of Pecorino Romano Cheese (to taste) – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy. Enjoy!

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