Bucatini all'amatriciana
Bucatini all'Amatriciana – Pasta with Tomato and Bacon Sauce
Pasta with a tomato and bacon sauce from the Italian region of Lazio: The pasta has a pleasantly soft bite and soaks up plenty of the sauce. But this dish is also popular in Italy when served with spaghetti. The sauce, made with tomatoes, air-dried bacon, and chili peppers, is so delicious that the small Italian town of Amatrice celebrates a festival every year on the last weekend of August: the Sagra degli Spaghetti all’amatriciana. Try this classic Italian recipe. Eccellente!
Ingredients
200 g bucatini pasta
200 g sliced guanciale (air-dried pork jowl) or, alternatively, pancetta or belly bacon
2 small chili peppers (dried)
1 can ORO di Parma chunky tomatoes with herbs (425 ml)
1 clove of garlic
1 onion
2 tbsp ORO di Parma tomato paste with seasoned vegetables
50 g Pecorino
½ bunch of flat-leaf parsley
2 tbsp sunflower oil
Extra virgin olive oil, white wine for deglazing, sugar, and salt
Step 1 : The Preparation
Peel the onion and garlic. Cut the onion into small cubes. Simply chop the garlic, chili, and parsley finely. Place each of the prepared ingredients in its own bowl. You'll be using them one after the other!
Step 2 : Guanciale and Amatriciana
To make your bucatini all'amatriciana, heat the sunflower oil in a skillet and sauté the onions until translucent. Then add the garlic, chili, and about one-third of the parsley, one after the other. Stir vigorously and sauté for a few minutes. Then add the guanciale and fry until crispy. Now briefly sauté the tomato paste with the seasoning vegetables, and deglaze with a generous splash of white wine. Once your sauce stops sizzling, it’s the perfect time to add the chopped tomatoes with herbs. Now all you have to do is season to taste with salt and pepper. Let the sauce simmer gently over low heat until it reaches the desired consistency. Mmm, it smells so good!
Step 3 : The Pasta
Put a medium-sized pot of salted water on the stove. When the water is boiling vigorously, add the pasta and cook it according to the package directions until it's al dente.
Tip
Spaghetti as an Alternative
Of course, other types of pasta also go well with this delicious sauce. Spaghetti is an excellent alternative if you don’t have any bucatini on hand—or you can make the pasta fresh yourself.
Step 4 : The Finale
Once the bucatini is cooked, stir the remaining parsley into the sauce and add the pasta. Mix the pasta and sauce thoroughly, then divide the dish among deep plates. Grate pecorino over the top to taste and serve immediately. Your bucatini all'amatriciana is ready.
Ingredients
200 g bucatini pasta
200 g sliced guanciale (air-dried pork jowl) or, alternatively, pancetta or belly bacon
2 small chili peppers (dried)
1 can ORO di Parma chunky tomatoes with herbs (425 ml)
1 clove of garlic
1 onion
2 tbsp ORO di Parma tomato paste with seasoned vegetables
50 g Pecorino
½ bunch of flat-leaf parsley
2 tbsp sunflower oil
Extra virgin olive oil, white wine for deglazing, sugar, and salt
