Bucatini All’Amatriciana Recipe
Bucatini All’Amatriciana is a delicious large round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese.
Ingredients for this recipe:
• 2 ounces medium-diced guanciale
• 3 tablespoons dry white wine
• 2 cups crushed tomatoes
• ½ teaspoon crushed red pepper flakes
• ½ cup shredded pecorino Romano
• 8 ounces bucatini pasta
• sea salt and pepper to taste
Serves 3
Prep Time: 5 minutes
Cook Time: 10 minutes
Procedures:
1. Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
2. Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
3. Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
4. In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
5. Adjust the seasonings with salt and pepper and serve.
Chef Notes:
Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.
How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.
How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.
The use of wine is completely optional in this recipe.
Bucatini all'Amatriciana Recipe
Today I would like to share with you my Bucatini all'Amatriciana Recipe.
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I Learnt The Most Authentic Pasta Amatriciana From an Italian Mamma
I learnt how to make Pasta All'Amatrician in Amatrice, Italy. Sponsor: Go to for 10% off your 1st month of therapy with BetterHelp and get matched with a therapist who will listen and help
Pasta all'amatriciana is a classic Italian dish originating from the town of Amatrice. It features a flavorful tomato-based sauce made with pancetta or guanciale (cured pork cheek), tomatoes, chili flakes, and sometimes onions or garlic. The sauce is typically served over a specific pasta variety, such as bucatini or spaghetti, and is finished with a generous sprinkle of Pecorino Romano cheese. Pasta all'amatriciana is celebrated for its rich, savory taste and has become a beloved staple in Italian cuisine.
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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!
Two Greedy Italians - Bucatini all'amatriciana
Two Greedy Italians (Gennaro Contaldo & Antonio Carluccio) - Bucatini all'amatriciana
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:
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