Bucatini all’Amatriciana is a traditional Italian dish mixing salty guanciale with tangy Pecorino Romano cheese and scrumptious Mutti peeled tomato sauce. Although the classic recipe is simple, the flavours will surprise and delight as they explode on your tastebuds.
Author: Vincenzo's Plate
Pecorino Romano Cheese
Extra-Virgin Olive Oil
Crushed Red Pepper Flakes
Ground Black Pepper
Cut the Guanciale (9 oz) into thin short strips and put to the side.
Drizzle a small amount of Extra-Virgin Olive Oil (as needed) 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 White Wine (1/2 cup) and stir it through. Leave it to evaporate.
Open a can of Tomatoes (2 cups) and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
Add Ground Black Pepper (to taste) to the amatriciana sauce, along with Crushed Red Pepper Flakes (to taste) and a handful of grated Pecorino Romano Cheese (to taste). 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 Water (20 3/4 cups) in a large pot and once ready, add a generous pinch of Rock Salt (to taste) and stir until dissolved. Cook the Bucatini Pasta (9 oz) (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 bold, salty flavors. Serve and Enjoy!
Nutrition Per Serving
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