Bucatini all’Amatriciana
05 Mar 2025 Prep Time: 20 minsCook Time: 30 mins
Serves: 4
Ingredients
- 400g of Bucatini Pasta
- 1kg of Mini Roma Tomatoes, sliced in half length ways
- 250g of Guanciale or more
- 120g of grated Pecorino Romano
- 100-200ml of chicken stock, using about 2-3 teaspoons of stock powder
- (Optional) Dried Chilli Flakes
Instructions
- Cut the guanciale into strips.
- Slice the tomatoes in half length ways
- Prepare 100-200ml of chicken stock
- Cook the guanciale starting from a cold pan on medium heat until it starts to turn golden brown with no oil in the pan.
- Take out the guanciale and place in a bowl with paper towel
- Drain the oil and set aside, leaving a few tablespoons of oil in the pan.
- Deglaze the pan with the chicken stock.
- On low heat add the tomatoes and cook for at least 15 mins. Helps to put a cover over the pan. Remember to stir regularly. You can add the chilli flakes now or add it at the end per dish served.
- Cook the pasta in well salted boiling water and cook until it reaches al dente, then drain while reserving 1/4 cup of pasta water.
- Pour the pasta into the saucepan with the sauce, sprinkle with 2 tablespoons of pasta water and mix it well.
- Add the Guanciale and Cheese (you can leave this out for each person to add as they wish), mix and serve immediately.
Notes
Please note that I haven’t followed the recipe exactly. The instructions and ingredients is how I prefer to do it. You can use pancetta if you don’t have guanciale but it’s not as good.