Bucatini all’Amatriciana

Prep Time: 20 mins
Cook Time: 30 mins
Serves: 4

Ingredients

Instructions

  1. Cut the guanciale into strips.
  2. Slice the tomatoes in half length ways
  3. Prepare 100-200ml of chicken stock
  4. Cook the guanciale starting from a cold pan on medium heat until it starts to turn golden brown with no oil in the pan.
  5. Take out the guanciale and place in a bowl with paper towel
  6. Drain the oil and set aside, leaving a few tablespoons of oil in the pan.
  7. Deglaze the pan with the chicken stock.
  8. 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.
  9. 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.
  10. Pour the pasta into the saucepan with the sauce, sprinkle with 2 tablespoons of pasta water and mix it well.
  11. 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.

citations

https://www.saturdaysinrome.com/blog/bucatini-all-amatriciana/#ingredients-for-bucatini-allamatriciana