How to Make Anne’s Bucatini All’Amatriciana | Food Network
The central ingredient of amatriciana sauce is guanciale, cured pork jowl or cheeks — and it's everything. Pair the pork cheeks with onions, crushed red pepper, tomatoes, Parmesan, finishing oil and cooked bucatini,
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Bucatini All'Amatriciana
Recipe courtesy of Anne Burrell
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
Kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
Directions
Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
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How to Make Anne’s Bucatini All’Amatriciana | Food Network
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 Recipe | A Taste of Rome
Bucatini all'Amatriciana is a classic Italian pasta dish from the town of Amatrice in Lazio. It is made with bucatini pasta, Pancetta or guanciale (cured pork cheek), pecorino Romano cheese, tomato sauce, and black pepper. The dish is simple to make but incredibly flavorful, and it is one of the most popular pasta dishes in Italy.
In this video, I will show you how to make bucatini all'Amatriciana like a Roman. I will use all of the traditional ingredients, including pancetta, pecorino Romano cheese, and San Marzano tomatoes. I will also teach you how to make the perfect tomato sauce for this dish.
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Ingredients:
• 1 pound bucatini pasta
• 1 tablespoon extra virgin olive oil
• 1 pound pancetta, cut into small cubes
• 1/2 red onion, finely chopped
• 1 (28 or 35 oz.) can of imported plum tomato
• 1/2 cup grated pecorino Romano cheese
• Pinch of crushed red pepper
• 1/4 teaspoon black pepper
• 1 tsp. of salt
Instructions:
1. Slice Pancetta and dice red onion
2. Heat pan on medium heat, add olive oil and pancetta
3. Fry pancetta for 10 min. until its crispy
4. Remove and reserve the pancetta and then add the red onion
5. Add crushed red pepper and let onions fry until translucent
6. Add plum tomatoes salt and pepper, then crush the tomato
7. Begin cooking the Bucatini Pasta and let sauce cook for 20 minutes
8. Once Bucatini is cooked, add it to the sauce along with pancetta, and Romano cheese
9. Let past cook in the sauce for a minute while continually stirring
10. Serve immediately with additional grated pecorino Romano cheese
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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!
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Gennaro doing what the Italians do best – sourcing good ingredients and making simple, bold dishes with little effort and time involved.
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Bucatini all'Amatriciana
BUCATINI ALL'AMATRICIANA
This is one of Italy’s staple pasta sauces. Easy, quick, spicy and comforting. Recipe for 2
INGREDIENTS
Yellow onion, ¼ diced
Fresh chili or chili flakes, ½ teaspoon
White wine, a splash
Guanciale (pork jowl) , ¼ pound diced
1 jar San Marzano peeled tomatoes ( ½ pound)
Bucatini pasta, ½ pound
Sea salt, 1 table spoons
Extra virgin olive oil, 3 tablespoons
Pecorino Romano, 3 ounces grated
METHOD
Fill the large pot with water and bring to boil. In the meantime, heat the pan and add one tablespoon of extra virgin olive oil. On a medium to high heat add chili flakes and onion, stir and when it starts to brown add the guanciale. After a few minutes add a splash of wine. Once cooked through add the tomato, lower the flame and let simmer. At this point the water in the pot should be boiling, add the sea salt to the water. Cook the pasta in the boiling water for the suggested time on box. Stir occasionally so that it does not stick. The pasta should be still firm and ‘al dente’ when ready – try one! Drain the pasta in a colander, add the pasta directly to the pan with sauce and toss for a minute or so. Add some pecorino. Serve with a drizzle of extra virgin olive oil and add some more grated pecorino.
Buon appetito!
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.