Bucatini all'amatriciana
If you’re looking for a meal for the whole family or even a scrumptious dish for yourself, Bucatini all’Amatriciana should be on the menu! The amatriciana sauce is cooked in the mouth-watering flavors of guanciale and pecorino romano to create a thick and flavorful pasta sauce. My secret ingredient, cherry tomatoes, add a hint of freshness and texture to this dish.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 grams bucatini pasta (11oz)
- 800 grams peeled tomatoes (28oz)
- 250 grams 250g cherry tomatoes (9oz)
- 200 grams 200g guanciale (7oz. with skin removed)
- Finely grated pecorino romano
- Black pepper (as much as required)
- Sea Salt (as much as required)
- Extra virgin olive oil (optional)
Instructions
- 1
Start by slicing the guanciale into thin slices and then into strips so each strip has fat on the outside and meat in the middle.
- 2
Next, cut the cherry tomatoes into halves or even quarters if you want them smaller.
- 3
In a bowl, gently crush the peeled tomatoes using an immersion blender until you have a smooth sauce.
- 4
Heat an aluminum pan on the stovetop on medium-low heat. Once hot, add your guanciale strips and cook until it turns crispy (about 5 minutes).
- 5
Add cherry tomatoes to the pan and turn the stove down to low heat. Cook for 5 minutes and continue to stir.
- 6
Add the peeled tomato sauce to the pan and mix everything. (Optional: Remove the guanciale before adding the peeled tomatoes)
- 7
Increase the heat and add a pinch of sea salt then let the sauce cook for 20 minutes.
- 8
Add water to a large pot and put it on the stove to boil. Once boiling, add one tablespoon of sea salt.
- 9
Then add the bucatini pasta and cook by following your packet instructions. It should take about 11 minutes.
- 10
Add a generous amount of freshly cracked black pepper to the sauce before mixing through some grated pecorino romano cheese too.
- 11
Using a mug, scoop out some pasta water and set aside. Remove the pasta from the pot with tongs, place it into the saucepan, and mix everything together.
- 12
Begin to toss the pasta. If the sauce is still a little runny, add pasta water to help thicken it up and toss it again.
- 13
Add more pecorino romano to the pasta and toss again, then it’s time to plate.
- 14
Plate the pasta and top with the cherry tomatoes and guanciale from the pan. Sprinkle a little bit of pecorino romano and black pepper on top.