Bucatini all'amatriciana
Bucatini all'amatriciana is an iconic dish of Sabina Laziale cuisine, originating from Amatrice. The bucatini pasta is dressed with a sauté of crispy guanciale, peeled tomatoes, and pecorino romano, creating a perfect balance between savory notes, creaminess, and acidity. A masterpiece of simplicity that showcases the quality of just a few carefully chosen ingredients.
Preparation
- 1
Cut the guanciale into small cubes and brown them over medium heat in a large pan until the meat becomes crispy and the fat renders.
- 2
Add the peeled tomatoes, crushing them slightly with a spoon, mix well, and let simmer over medium-low heat for about 15 minutes until the sauce thickens slightly.
- 3
While the sauce cooks, bring a pot of salted water to a boil and cook the bucatini according to the package instructions until al dente.
- 4
Drain the pasta, reserving a glass of cooking water, then add it directly to the pan with the sauce.
- 5
Toss over high heat for a couple of minutes, adding a splash of cooking water if needed to achieve a creamy consistency.
- 6
Adjust salt and pepper to taste, then remove from heat and generously sprinkle with freshly grated pecorino romano. Serve immediately.
Chef's Tips
It is essential to use authentic, quality guanciale: its fat is crucial for the flavor. Do not add oil—the guanciale provides all the fat needed. Grate fresh pecorino at the moment of serving to ensure the dish remains creamy.