Bucatini all'Amatriciana
Lazio · pasta · serves 4 · 35 min total · easy
From Amatrice, a mountain town in northern Lazio that was devastated by the 2016 earthquake. The dish carries the town's name across the world.
Ingredients
- 400 g bucatini
- 200 g guanciale
- 400 g San Marzano tomatoes, peeled
- 80 g Pecorino Romano, grated
- 80 ml dry white wine
- 1 pinch red chilli flakes
- 1 tbsp salt
Method
- Cut guanciale into batons. Render in a wide cold pan over medium heat until crisp at the edges.
- Lift the guanciale out, leave the fat behind. Add chilli flakes.
- Deglaze with the white wine. Let it cook off — 2 minutes.
- Add the tomatoes, crushed by hand. Simmer 12–15 minutes until thickened.
- Boil bucatini in salted water to al dente.
- Return the guanciale to the sauce. Tip in the drained pasta with a splash of pasta water and toss for a minute over heat to bind.
- Off heat, shower with pecorino and toss again. Serve.