Collection: Bucatini alla Amatriciana

(Scroll down to buy ingredients)

Amatriciana is one of the most traditional dishes from Rome. It takes its name from the little village of Amatrice where the ancient recipe "Pasta alla Gricia" (simply a white version of Amatriciana) was revisited, after Tomatoes (brought from America) started become common cultivation.

Ingredients (4 servings)   

400g Bucatini pasta

120g Pecorino Romano DOP

200g Guanciale (or diced pancetta as alternative)

1 can of chopped tomatoes

Black Pepper, chilli pepper

(Half Onion) - this is one of the recurring discussions in Rome. Is there Onion in the original Amatriciana? Every roman think to have the right answer :). Suggestion: if you like onions, put chopped onions in the pan once Guanciale is almost ready.

Preparation 

Make or buy thick slice of Guanciale with no rind and cut it into stripes. Put the stripes in a hot pan (if yuou use pancetta instead you need a bit of Extra virgin Olive Oil). It will turn transparent first and then golden crisp, releasing the fat you need for your Pasta! Make sure you turn it frequently and when the guanciale start getting golden add black pepper (abundant) and chilli pepper. 

Add the tomato in the pan and cook for 5-8 minutes.

Cook the Bucatini in salted water until al dente, drain them and put in the pan with the condiment and mix well on the hob, Add the Pecorino grated, mix roughly and serve!

11 products
  • Smoked Guanciale Thick Slices
  • Bucatini Del Verde 500g
  • Pecorino Romano DOP 200g
  • Diced Pancetta 140g (2x70g)
  • Antonella Chopped Tomatoes 400g
  • Pecorino Romano DOP 80g Grated
  • Diced Smoked Pancetta 140g (2x70g)
  • Antonella Passata 680g
  • Chilli Pepper 50g
  • Sicilian Cherry tomato sauce 330g
  • Fresh Amatericiana Sauce 150g