Bucatini all’Amatriciana by chefboylee

Bucatini all’Amatriciana

chefboylee

Cook

35 min

One of the four Roman pastas. Simple but extremely delicious/flavorful. Just needs a little technique.

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4 servings

US

original

metric

Picture for Bucatini all’Amatriciana

4 servings

US

original

metric

Ingredients

500 gram bucatini (alfectra)

180 gram guanciale

420 gram san marzano tomatoes, blended

60 gram pecorino romano cheese

2 calabrian chili

½ cup white wine

to taste salt

to taste pepper

Tools

pot

pan

Directions

Step 1

Get a pot of water boiling. Add pasta and set timer for 6 mins.

500 gram bucatini (alfectra)

pot

Step 2

In a cold pan cook guanciale until golden, remove and set aside 1/4 for garnish.

180 gram guanciale

pan

Step 3

To the fat, add white wine and reduce. Add San Marzano and simmer. Add chili.

½ cup white wine

420 gram san marzano tomatoes, blended

2 calabrian chili

Step 4

When pasta is ready, add to sauce. Cook for 1-2 minutes and mix, adding pasta water.

Step 5

Add guanciale. Slowly add in cheese, adding in spoonful of water each time. Mix well until smooth. Adjust seasoning and plate. Enjoy!

45 gram guanciale

60 gram pecorino romano cheese

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