Preparing Bucatini all'Amatriciana
Ingredients for 4 people
- Bucatini (11.29 oz.)
- Peeled Tomatoes (14.11 oz.)
- Guanciale (5.29 oz.)
- Grated Pecorino Romano (2.65 oz.)
- Salt (as needed)
- Extra Vergin Olive Oil (as needed)
- Fresh chili Pepper (1)
- White Wine (1,76 oz.)
To prepare the bucatini all'amatriciana, first boil water for cooking the pasta to be salted when it comes to a boil. You can then dedicate yourself to the sauce: take the guanciale and cut it into thin strips.
At this point, heat a drizzle of oil in a pan, possibly made of steel, and add the whole chili and the bacon cut into strips; brown it on low heat for 7-8 minutes until the fat becomes transparent and the meat crisp; stir often, being careful not to burn it. When the fat has melted, add the white wine, raise the heat and let it evaporate. Transfer the strips of bacon to a plate and set aside, pour the peeled tomatoes into the same pan: fray them with your hands directly inside the cooking juices, continue cooking the sauce for about 10 minutes.
At this point the water in the pan will have come to a boil, pour the bucatini and cook them al dente. Meanwhile, adjust with salt, remove the chili pepper from the sauce, add the strips of bacon in the pan and stir to mix.
Once the bucatini are cooked, drain and add them directly to the pan with the sauce. Stir the pasta very quickly to mix it well with the sauce, if you like pasta al dente you can turn off the heat otherwise pour a little water into the pasta to continue cooking. To finish, sprinkle with grated pecorino: your bucatini all'Amatriciana are ready to be served!