Region: Lazio

How to Make Authentic Italian Bucatini Amatriciana

 

 

This is a classical recipe, something people from Lazio know very well even if there are different ways to make it.

In Rome we use “guanciale” (cured pork cheek) and not pancetta; you should not use simple bacon because it’s usually smoked and the dish changes completely.

 

 

 

Serves 4

  • 500 grams of spaghetti
  • 125 grams of pork cheek
  • 1 tablespoon of extra virgin olive oil
  • 1 drop of dry white wine
  • 400 grams of San Marzano tomatoes
  • 1 piece of chili
  • 100 grams of pecorino cheese
  • salt

 

 

 

 

AMATRICIANA PASTA: RECIPE

  1. In a frying pan put chili, oil and the pork cheek cut in strips. Allow to flake alive and then blend with the wine.
  2. Remove the browned cheek from the frying pan and put it aside.
  3. Add the tomatoes, adjust with the salt and let it cook for a few minutes. Remove the chili pepper, put the cheek back and let it flame low for a few minutes.
  4. Cook the pasta al dente, drain, season with the sauce, add the cheese and mix.
  5. Serve hot if necessary by adding another grated pecorino.

 

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