A classic pasta dish from Lazio, the area around Rome, Bucatini all'Amatriciana is made with the pecorino cheese and crispy guanciale of a Carbonara, but with tomato sauce instead of egg. Eva is admittedly a little biased towards her precious tomatoes, but she'll take a good Amatriciana over a Carbonara any day. It's absolutely delicious and very easy to make!
Watch the Pasta Grammar video where we make Bucatini all'Amatriciana here:
Makes: 2 servings
Cook Time: 30 minutes
For this recipe, you will need:
3.5 oz. (100g) guanciale (cured pork jowl)
1/4 cup (60ml) white wine
Red chili pepper flakes to taste
1 3/4 cup (400g) whole peeled tomatoes
Salt
5.5 oz. (160g) bucatini or spaghetti
Grated pecorino cheese to taste
Put a large pot of water on to boil. As it comes up to temp, prepare the sauce.
Trim the outer skin of the guanciale and cut the meat into large chunks. Place these in a skillet over medium heat. Sauté for 5-6 minutes, or until the guanciale has released most of its fat into the pan.
Add the white wine and a pinch of red pepper flakes to taste. Lower the heat and bring to a simmer for about 2 minutes, or until the smell of alcohol has dissipated.
Crush the peeled tomatoes with a fork and add these into the pan, along with a pinch of salt. Bring to a simmer again and cook for 10-15 minutes while you boil the pasta.
When the water comes to a rolling boil, salt it generously and add the bucatini. Cook as directed, or until the pasta is al dente to your taste. Using tongs, transfer the pasta into the skillet and stir all together over medium heat.
Turn off the heat and stir in a generous grating of pecorino cheese. Serve immediately, topped with some extra grated cheese.
Buon appetito!
Want to compare Amatriciana to its big brother? Give our Classic Carbonara recipe a try! Looking for a Roman pasta off the beaten track? Pasta alla Zozzona is the one for you!