Bucatini all'Amatriciana is a traditional Italian recipe for a classic pasta dish of bucatini pasta served with a sauce of guanicale (cured pork jowl) in a tomato base with wine and chilli flakes. The full recipe is presented here and I hope you enjoy this classic Italian version of: Bucatini all'Amatriciana.
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Traditionally this classic Roman pasta dish is made with guanicale, or cured pork jowl. Guanciale gives Amatriciana its rich pork flavour and melt-in-your-mouth texture, though good pancetta (cured pork belly) works if guanciale isn’t available. Bucatini is a type of thick, hollow spaghetti; you can substitute regular spaghetti, or even penne.
Ingredients:
1 tbsp extra-virgin olive oil
175g guanciale, cut into slices about 3mm thick and then into 2cm by 6mm strips
Pinch of chilli flakes
60ml dry white wine
2 x 400g tins of whole peeled tomatoes, crushed by hand
sea salt and freshly ground black pepper, to taste
450g dried bucatini pasta
30g grated Pecorino Romano cheese, plus more for serving
Method:
Place a large steel frying pan over medium-high heat. Once hot add the olive oil and heat until shimmering. Add the guanciale and chilli flakes and cook, stirring, until lightly browned (about 5 minutes). Pour in the wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated (about 3 minutes).
Meanwhile, boil the pasta in salted water until just shy of al dente, (about 1 minute less than the package recommends). Using tongs, transfer the pasta to the sauce, along with 4 tbsp of the pasta cooking water.
Cook over high heat, stirring and tossing rapidly, until pasta is al dente and the sauce has thickened and begins to coat the pasta.
Remove from the heat, add cheese, and stir rapidly to incorporate.
Season to taste with more salt and black pepper. Serve immediately away, accompanying with more cheese at the table.
