BUCATINI ALL' AMATRICIANA | Italian Pasta Amatriciana | Amatriciana Sauce Recipe
Pasta all’Amatriciana is a traditional Italian dish which uses classic ingredients to create the perfect combination of flavours. Mixing salty guanciale with tangy pecorino cheese, scrumptious #Mutti peeled tomatoes and a classic strand of #bucatini pasta may sound simple – and the recipe sure is – but the flavours will surprise and delight as they explode on your tastebuds. Check out this recipe filmed (and eaten!) in Abruzzo, using fresh, local #Italian ingredients. #BucatiniAmatriciana
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BUCATINI ALL' AMATRICIANA | AMATRICIANA RECIPE
INGREDIENTS:
250g Bucatini Pasta
250g guanciale (pig cheek)
Handful of fresh basil
400g Mutti peeled tomatoes
Pecorino Romano (as much as you like)
Extra virgin olive oil (EVOO)
½ glass white wine
Dried chilli (pepperoncino)
Rock salt
Pepper
5L water
METHOD:
1. Cut the guanciale into thin short strips and put to the side.
2. Drizzle a small amount of EVOO into a pan and heat it up.
3. Once the oil is warm, add the guanciale to the pan and leave it to crisp slightly, stirring occasionally.
4. To bring out the flavour of the guanciale for the Bucatini all’Amatriciana, add ½ glass of white wine and stir it through. Leave it to evaporate.
5. Open a can of Mutti peeled tomatoes and pour the contents into a bowl. Using the back of a fork, squash down the large tomatoes and stir.
6. Add grated pepper to the sauce, along with dried chilli and a handful of grated pecorino romano. Mix it together well.
7. Once there is just a small amount of liquid left in the pan, add the sauce mixture and stir.
8. Turn the heat down to low and leave the sauce to simmer for 15-20 minutes.
9. Boil 5L of water in a large pot and once ready, add a generous pinch of rock salt and stir until dissolved.
10. Cook the Bucatini pasta (according to packet instructions for al dente).
11. 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 the bold, salty flavours.
E ora si mangia, Vincenzo’s Plate…Enjoy!
Pasta All'amatricana | Gennaro Contaldo | Italian Special
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Pasta All'amatricana is a very classic Italian pasta dish that goes back years and years. It's one of those pasta dishes, much like carbonara, that is so beautifully simple, but delivers no matter what mood you’re in, or what time of year it is. This is an absolute must have in the repertoire - give it a go, you won't look back!
Gennaro in Italy
Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
Rather than cut these videos right down, we have left them a little longer and kept them relaxed. We think watching Gennaro in Italy is a glorious thing, and Gennaro does such a great job at being both inspiring and entertaining. So sit back and enjoy these as they roll out – we would love to know what you think.
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Sausage Pasta | Gennaro Contaldo | Italian Special -
The Perfect Steak | Jamie Oliver -
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Pasta all'Amatriciana - Is this Italy's Best Pasta Sauce? - Food Wishes
There’s no way to actually win an argument about which pasta sauce or pasta dish is Italy’s best, but that’s not really the point. Arguing is fun, and just being able to passionately make your case, more than makes the effort worthwhile. I tried to do that in this Pasta all’Amatriciana video, although it was really more about showing why, than explaining why. Enjoy!
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pasta all’Amatriciana, follow this link:
You can also find more of Chef John’s content on Allrecipes:
AUTHENTIC BUCATINI ALL' AMATRICIANA
Today we learn how to make Pasta Amatriciana with Bucatini, one of the 4 classic Roman pasta dishes along with cacio e pepe, carbonara and pasta alla gricia. We know how to make two, today we learn another. It's basically a simple tomato sauce that uses guanciale or in this case, pancetta and its fat too flavor the sauce and finished with black pepper and pecorino cheese. It's an easy authentic pasta recipe and its as delicious as it is easy.
#PastaAmatriciana #Pasta #NotAnotherCookingShow
LINKS TO THE OTHER ROMAN PASTAS:
CARBONARA
CACIO E PEPE
GRICIA
PATREON:
RECIPE
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Bucatini all'amatriciana - recipe
The exact recipe and the instructions with individual steps are available on our website at:
Bucatini
80g Guanciale (alt. Pancetta) (roughly diced)
400g canned tomatos (crushed)
Pecorino
50ml white wine
1 garlic clove (with skin)
Chiliflakes
Olive oil
Salt, pepper
Bucatini all'Amatriciana at Lupa
Bucatini all’Amatriciana is one of the most quintessential dishes of Lazio. It’s exceedingly simple, but relies on a perfect al dente noodle and a high-quality guanciale to really sing. At Lupa Osteria Romana in New York City, chef Rob Zwirz has mastered it. Here’s the official Lupa-approved recipe.