Bucatini pasta amatriciana * * * Bucatini all’amatriciana

bucatiniallamatriciana

Find here below the ingredients and how to make your Bucatini pasta amatriciana style or “bucatini all’amatriciana”!

Bucatini is a kind of pasta that looks like spaghetti but they are slightly thicker and have a hole running through the center. You can also use spaghetti or linguine, if you can’t find bucatini. Only remind that the cooking times of these pastas will vary slightly.


Ingredients (serving for 4)

guanciale  onions finely chopped  extra virgin oil  White Wine Glass  passata di pomodoro  grated parmesan  bucatinifresh basil leaves

  • 250 gr of guanciale, cut into 1-by-1/4-by-1/4-inch pieces (pancetta or bacon can be substituted)
  • 3/4 cup finely chopped onion (about 1 small)
  • 3 tablespoons extra-virgin olive oil
  • 1/2 cup dry white wine
  • 1 can diced tomatoes in tomato purée
  • 300 gr bucatini
  • 1 cup finely grated Parmesan cheese (about 3 1/2 ounces)
  • 1 bunch basil leaves, for garnish

How to

bucatini-in-cottura  sugo amatriciana  pasta saltata

First bring a large pot of salted water to a boil.

Heat a large frying pan over high heat, then reduce the heat to medium, add the guanciale, and cook until the fat is translucent for 3 or 4 minutes. Add the finely chopped onion and olive oil and sauté until the onion is translucent but not browned.

Add the white wine and simmer for a couple of minutes, until the alcohol has burned off and the wine has reduced by about half. Add the tomatoes and purée, bring to a boil, then keep at a lively simmer until the sauce has thickened slightly, about 10 minutes.

Meanwhile, add the bucatini to the boiling water, stir, and boil for ten minutes. They have to taste “al dente”, so let them boil for about ten minutes. Drain, add to the sauce, and toss until the pasta is well coated, about 2 minutes.

Bucatini have to be “al dente”, that means they will feel firm, not crunchy, when you bite down with your front teeth.

Buon appetito!