Bucatini all'Amatriciana
Crispy guanciale, slow-simmered tomatoes and a pecorino cream folded in off the heat. The Roman classic, done patiently.
- Total
- 1 h 15 min
- Servings
- 4 servings
- Difficulty
- Medium
Ingredients
Servings
4 servings
- 400 gbucatini
- 200 gguanciale
- 800 gpeeled tomatoes, about 500 g drained
- 100 gpecorino romano, grated
- 1 glasswhite wine
- 1 glassred wine
- to tastesalt
Method
Step 1. Remove the rind from the guanciale and cut it into thick strips. Put it in a cold pan over the lowest heat and render it slowly until crisp and golden.
Step 2. Deglaze with the white and red wine. Once the alcohol has evaporated, add the peeled tomatoes and let the sauce simmer on the lowest heat for as long as you can.
Step 3. Cook the bucatini in salted water until half or two-thirds done, then transfer them to the pan with the sauce and finish cooking there, adding pasta water as needed.
Step 4. In a bowl, mix the pecorino with a little pasta water until you have a smooth cream.
Step 5. When the pasta is cooked, turn off the heat and wait half a minute for it to cool slightly. Add the pecorino cream and toss until evenly coated.
Written down on January 25, 2022
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