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Bucatini amatriciana recipe
Bucatini all’Amatriciana: Authentic Italian Recipes
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Do you love Italian cuisine? Do you want to cook an authentic Italian recipe? Rome-explorer.com can suggest you how to cook a Roman speciality of pasta: bucatini all’amatriciana. This great Italian dish is quite easy to cook and it is ideal if you want to impress your guests! Follow these simple instructions and enjoy your bucatini all’amatriciana!
Bucatini all’amatriciana recipe: What they are
Bucatini all’amatriciana are a culinary speciality of the Roman cuisine, but they are loved all around Italy and not only. This dish, originating from the town of Amatrice near Rome, is based on guanciale, dried pork cheek, pecorino cheese, and since the late 18th century also tomato. While Bucatini are a thick rod shaped kind of pasta with a hole in the centre.
Bucatini all’amatriciana recipe: Times & Difficulty
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Difficulty: Easy
Bucatini all’amatriciana recipe: Times & Difficulty
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Difficulty: Easy
Bucatini all’amatriciana recipe: Ingredients
First of all you need some typical Italian ingredients such as extra virgin olive oil, bucatini, guanciale and pecorino romano cheese. Try to buy them in an Italian shop or buy them in an Italian food store online, in this way you can be sure that you will try authentic Italian flavours!
You need:
- Italian extra virgin olive oil
- 1/4 of guanciale
- 2 cloves of garlic
- 350 g of tomatoes
- salt and pepper to taste
- 1 chilli pepper
- 1 chilli pepper
- 1/5 kilo of bucatini pasta
- 80 g of pecorino romano cheese
- one glass of white wine
- one glass of white wine
Bucatini all’amatriciana recipe: Cooking procedure for sauce
Step 1: Peel, seed and cut the tomatoes into thin slices; to make easier the peeling, put them before in boiling water and then in cold water.
Step 2: Heat olive oil with garlic in a large sauce pan over medium heat. Cut guanciale into thick cubes and put it in the iron frying pan with oil and a bit of chilli; keep on cooking on a high flame for a few minutes till it becomes lightly browned.
Step 3: Add a little wine and when it is dry off, remove guanciale cubes, set them aside and keep them warm.
Step 4: Cook tomatoes, with a bit of salt and pepper, on a high flame for a few minutes and then add the browned guanciale. If it is necessary add a little water, in a while the sauce will be done!
Bucatini all’amatriciana: Cooking procedure for pasta
Step 5: While the sauce is cooking, bring a large pot of water to a boil. Add 1 tablespoon of salt and the bucatini. Cook uncoverd over high heat until they are al dente.
Step 6: Drain the pasta, then add the pasta and ¼ cup of the pecorino romano to the sauce in the saucepan and toss well. Transfer to warm serving plates and serve immediately, with the remaining pecorino romano on the side.
Step 7: Happy meal and enjoy your bucatini all’amatriciana!
If you need more help you can look at this Youtube video: Bucatini all'amatriciana!
If you need more help you can look at this Youtube video: Bucatini all'amatriciana!
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