Bucatini All'Amatriciana Recipe
A Classic Roman Dish – Bucatini all Amatriciana.
Bucatini all Amatriciana is among my favorite Italian recipes!
Like a lot of you, Meg and I viewed the Stanley Tucci special on CNN called Searching for Italy. In the Rome episode, he has lunch at Armando Al Pantheon to enjoy their famous rigatoni all amatriciana, one of Romes popular pastas. I made it a little bit various and call it bucatini all Amatriciana.
Obviously I had to go out and purchase the ingredients so we could make it at home. Not a lot of active ingredients so its really easy to prepare and definitely tasty. Lets take a look at some of the active ingredients.
Bucatini.
Bucatini is a pasta that looks a lot like spaghetti but it is thicker and has a whole running down through the hair. My kids like to state it looks like a straw constructed out of pasta..
If you lived in Naples, Italy, you would call this pasta perciatelli. Exact same pasta, however simply called something various in a various part of Italy.
For years you might just discover bucatini pasta in speciality markets or Italian grocers, and now Im discovering it in my local grocery stores. I think it is becoming more popular and is being used in more Internet recipes.
The Italian word for hole is “buco” so this is where this pasta gets its name. Attempt replacing spaghetti or linguini if you cant find bucatini.
Guanciale for Bucatini all Amatriciana.
Guanciale pronounced (gyaan chaa ordinary), is a cured meat from a pigs cheeks. Challenging to find in a lot of supermarkets, you may need to head to a specialized food market or a great Italian grocer. A good alternative is pancetta, another cured meat from a pig but from the stomach. And if you cant discover any pancetta, I expect I would offer prosciutto a shot.
Pecorino Romano Cheese for Bucatini all Amatriciana.
Among my favorite Italian cheeses pecorino Romano. My favorite brand is Locatelli and its been around for over 200 years. I love substituting pecorino for parmesan cheese and frequently discover myself eating a small piece for dessert if there is any extra..
It is a little saltier than parmesan and has a sharp, acidic taste. It is an aged sheeps milk cheese..
Bucatini all Amatriciana Ingredients.
Locatelli Pecorino Romano.
Dice the guanciale.
Saute the guancial.
Add the onion and saute.
Add the tomato paste.
Add the diced tomatoes.
Cooking the bucatini pasta.
Combine the pasta to the sauce.
Bucatini All'Amatriciana Recipe
Bucatini all Amatriciana.
Bucatini All'Amatriciana Recipe
A timeless Roman pasta dish.
Bucatini All'Amatriciana Recipe
Preparation Time10 minsCook Time25 minsTotal Time35 minutes.
Bucatini All'Amatriciana Recipe
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Bucatini All'Amatriciana Recipe
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Bucatini All'Amatriciana Recipe
Course: Main Course, PastaCuisine: ItalianKeyword: pasta sauce.
Servings: 6 people.
Ingredients1 pound bucatini pasta1 cup guanciale diced1 tablespoon olive oil1 cup yellow onion minced2 tablespoons garlic mincedhot pepper flakes to taste2 tablespoons tomato paste28 ounce can diced tomatoes 1/4 teaspoon oregano driedsalt and pepper to tastepecorino romano cheese freshly grated.
InstructionsTo a large pot of water, include salt and bring to a boil over high heat.Add bucatini pasta and cook according to package direction up until al dente.Heat a big fry pan over medium heat. Lower heat to a simmer and cook sauce for 10 minutes.Add hot pepper flakes to taste.Taste and change seasoning with salt and pepper.Drain pasta scheduling 1/4 cup of the pasta water.Add the pasta to the sauce and stir to combine. If the sauce appears dry, include some of the pasta water.Plate the pasta and sauce in bowls and finish with a topping of freshly grated pecorino cheese.Serve right away
Bucatini All'Amatriciana Recipe
In the Rome episode, he has lunch at Armando Al Pantheon to enjoy their well-known rigatoni all amatriciana, one of Romes popular pastas. I made it a little various and call it bucatini all Amatriciana.
InstructionsTo a big pot of water, include salt and bring to a boil over high heat.Add bucatini pasta and cook according to package instructions up until al dente.Heat a large fry pan over medium heat. Lower heat to a simmer and cook sauce for 10 minutes.Add hot pepper flakes to taste.Taste and adjust seasoning with salt and pepper.Drain pasta scheduling 1/4 cup of the pasta water.Add the pasta to the sauce and stir to integrate. If the sauce appears dry, add some of the pasta water.Plate the pasta and sauce in bowls and finish with a topping of freshly grated pecorino cheese.Serve right away
