Italy / Main
Bucatini all'amatriciana
Guanciale, tomato and pecorino. No onion, no garlic, no olive oil — the fat comes from the meat.
Ingredients
- Bucatini400 g
- Guanciale, in short batons150 g
- San Marzano tomatoes400 g
- Pecorino romano, finely grated80 g
- Dried chilli1
- Dry white wine60 ml
- Saltto taste
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Put the guanciale into a cold dry pan and turn on a medium flame. A slow start renders the fat completely; a hot pan burns the outside and leaves it tough within.
When the pieces turn glassy and gold at the edges, lift half of them out for the top. Pour in the wine and let it cook away.
Crush the tomatoes by hand, add them with the chilli and simmer for ten minutes. The sauce should thicken without losing its red.
Boil the bucatini a minute short, move it into the sauce with a ladle of its water and finish it over the flame for half a minute.
Off the heat, stir in the pecorino and serve. The reserved guanciale goes on top with a little more cheese.
