Bucatini All’Amatriciana

One of the most famous and traditional Roman recipes which comes from the cucina povera (poor cuisine).

A simple pasta from the Amatrice town of Italy, Amatriciana sauce is a recipe that should be learned and enjoyed but to do that it’s essential to use the keys ingredients of the original recipe: guanciale (Italian cured pork cheek or jaw), and not pancetta or bacon (please!!); Pecorino and not Parmigiano; and lastly, peeled plums tomatoes crushed by hands and not tomato purée. Follow my recipe and you will thank me later.

 

Ingredients : (2 servings )

200 Gr Bucatini pasta ( you can sub with spaghetti or rigatoni )

2Cups of Diced Guanciale (pork jowl or cheeks alternatively use Pancetta)

1 Tsp. Crushed Red chili pepper fresh or flakes

2 Tbs. Extra Virgin Olive Oil

28 Oz Can Peeled Tomatoes with juices, crushed by hand

4 Basil leaves

Salt

1/2  Cup finely grated Pecorino Romano Dop cheese

Method :

1. Heat a medium pan or skillet at medium heat, then add the guancial. No oil needed due the fat released by the guanciale. Sauté until golden and crisp about 3/4 minutes. Remove it from the pan and set on the side.
2. In the same pan/skillet add the extra virgin olive oil, warm it up for a minute then add the crushed red pepper and the tomatoes. Season it with salt and the entire basil leafs, you will remove it at the end when sauce is ready (or you can leave).
3. After 3/4 minutes add the guanciale saved and cook together until sauce thickens stirring occasionally.
4. Meanwhile, bring a large pot of water to boil. Season with salt; add the bucatini and cook following the package instructions, draining it one minute less of the time, preserve always a little bit of the boiled water.
5. Transfer the pasta into the pan/skillet with the sauce, add a cup or less of the boiled water, toss vigorously to coat. Add half of the pecorino cheese and if necessary  a little more of the pasta water. Stir, serve immediately and spinkle the remaining cheese on each dish.