Bucatini all'Amatriciana

Bucatini all'Amatriciana

Based on 0 ratings
Francesco Mondini

Francesco Mondini

Community member

Difficulty

Easy 👌

Preparation

35 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
62½ g
guanciale
250 g
Bucatini pasta
50 g
Pecorino Romano
Half a glass of white wine
200 g
canned whole peeled tomatoes
dried chili

Utensils

knife

Recipes made to your taste

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  • Step 1/6

    • 62½ g guanciale
    • knife

    Cut guanciale into stripes or cubes, trying to have an even proportion of fat and meat across pieces

  • Step 2/6

    Cook the guanciale and the dried chili with no oil on a steel pan at medium/ heat. Turn until golden brown.

  • Step 3/6

    Deglaze guanciale with white whine, cook 4/5 minutes until wine is reduced

  • Step 4/6

    Remove guanciale and set aside. Put peeled tomatoes in the pan with the grease and wine at medium heat and cook for 5/7 minutes

  • Step 5/6

    In the meanwhile cook bucatini. When ready add Al dente bucatini to tomato/wine sauce and mix

  • Step 6/6

    Add pecorino and guanciale to pasta and serve

  • Enjoy your meal!

    Bucatini all'Amatriciana

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