Description
Bucatini all'Amatriciana is a gorgeously rich tomato based Italian recipe. This loved dish calls for Bucatini which is a type of long pasta with holes running through from one end to the other. Guanciale (pig cheek) or pancetta (cured pork belly) is the meat type required and we finish it off with pecorino romano cheese as you do with a great Italian pasta!
Ingredients
- 200 grams pancetta (pork belly cubed)
- 400 grams Canned chopped tomato (1 regular can size in South Africa)
- 250 grams spaghetti
- 2 tbsps. extra virgin olive oil
- 1 small onion (finely chopped)
- 1/3 cup dry white wine
- 1/4 tsp Calabrese spice or dried red chili flakes
- 1/2 cup pecorino cheese (or parmesan)
- back pepper for serving
- salt for the pasta and a pinch for the sauce depending how salty the meat is so taste first but a pinch should suffice.
Instructions
- Bring a pot of water to the boil, add salt and cook the pasta. Please see Note 1 below.
- Place a pan over medium high heat and add the oil and onions. Cook the onions till soft.Add the pancetta cook for about 5 minutes to render some the fat and add the wine. Stir and cook for an additional minute.
- Add the tomatoes, pinch of salt (if using any, see Note 2 below), black pepper and/or our Smell & Taste Calabrese spice. Let the sauce cook for approximately 10 minutes on low to medium heat. In these 10 minutes the pasta should be cooking.
- Bring the cooked spaghetti into the sauce. You can use tongs to 'transfer' the pasta to the sauce with bits of the pasta water or you can drain it first then add. Either way, add the pasta and add a couple tablespoons of pasta water if needed to create a bit of a sauce.
- A drizzle of olive oil, grate pecorino cheese or parmesan over and add a sprinkle of fresh black pepper.
Notes
Note 1.
We start with the pasta so get a pot of water on to boil. Remember that the sauce will cook for approximately 10 minutes so when you add the tomatoes that's about the time you will start cooking the pasta.
Note 2.
Add the tomato and let it cook for about 10 minutes. Keep stirring in-between this time slot and add the salt (if using any and just a pinch), fresh black pepper and chili. If you have our Smell and Taste Calabrese spice then do not add salt & pepper at this point, just add the Calabrese spice. At the end of cooking, taste and adjust to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta All'amatricana
- Cuisine: Italian
Nutrition
- Calories: 660
- Sugar: 4
- Sodium: 410
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 95
- Fiber: 4
- Protein: 25
- Cholesterol: 17