Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
Cut the
Guanciale (9 oz)
into thin short strips and put to the side.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
Step 7
Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
Step 8
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).
Step 9
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!
Rate & Review
{{id}}