Bucatini all'Amatriciana

Preparation

Bucatini all'Amatriciana is a preparation from Italy with medium difficulty. Reserve about 35 minutes in total (10 for mise en place and preparation, 25 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.

1. 1

   Cut the guanciale into half-centimeter strips and cook it in a…

   Cut the guanciale into half-centimeter strips and cook it in a frying pan with the oil over medium-low heat until golden and crispy. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.

   Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later

2. 2

   Add the chopped chilli and deglaze with the white wine.

   Add the chopped chilli and deglaze with the white wine, let it evaporate for 2 minutes.

   • 2 min

   Start 2 min
3. 3

   Add the crushed peeled tomatoes and cook over medium heat…

   Add the crushed peeled tomatoes and cook over medium heat for 15-18 minutes until the sauce thickens and the oil rises to the surface.

   • 18 min

   Start 18 min
4. 4

   Cook the bucatini al dente in water with generous salt

   Cook the bucatini al dente in water with generous salt, drain, reserving the cooking water. Taste before serving: the balance between salt, acidity and fat defines the final result.

   Taste before serving: the balance between salt, acidity and fat defines the final result

5. 5

   Mix the bucatini with the sauce in the pan

   Mix the bucatini with the sauce in the pan, adding grated pecorino and a little cooking water if necessary.

6. 6

   Serve with plenty of grated pecorino and freshly ground black pepper.

   Serve with plenty of grated pecorino and freshly ground black pepper.