Bucatini all'Amatriciana

Bucatini all’Amatriciana is a classic of Italian cuisine, especially from the Lazio region, with roots believed to sink into the cuisine of the city of Amatrice. Here is how to prepare this rich and tasty dish:

Ingredients:

• 400 g of bucatini
• 150 g of pork guanciale
• 400 g of peeled tomatoes (or tomato puree)
• 100 g of grated Pecorino Romano
• Dried red chili pepper as needed
• Extra virgin olive oil
• Salt as needed
• Black pepper as needed

Preparation:

1. Start by cutting the guanciale into strips or cubes. In a large pan, fry the guanciale over medium-low heat until it becomes crispy and golden, releasing its fat. It’s important not to burn the guanciale.
2. Add chopped chili pepper to the guanciale and let it flavor for a minute.
3. Pour the peeled tomatoes into the pan with the guanciale and crush them slightly with a wooden spoon. Let cook for about 15 minutes over medium heat. If a more fluid sauce is preferred, some of the pasta cooking water can be added.
4. Meanwhile, bring a pot of salted water to a boil and cook the bucatini until al dente, following the time indicated on the package.
5. Drain the pasta and keep some of the cooking water aside. Transfer the bucatini into the pan with the guanciale and tomato sauce. If necessary, add a bit of the reserved cooking water to achieve the desired creaminess.
6. Toss the bucatini in the pan to flavor well in the sauce.
7. Serve the Bucatini all’Amatriciana immediately, sprinkled with plenty of grated Pecorino Romano and a grind of black pepper.

Trivia

The true recipe for Bucatini all’Amatriciana does not include the use of onion and garlic, ingredients often added in modern variants of the dish. Historically, the dish did not even include tomato, which was introduced only after the discovery of the Americas. Originally it was prepared with just guanciale, oil, pepper, and pecorino.

Enjoy your meal!