Bucatini all'Amatriciana - One of Italy's best pasta dishes
Magical Italian ingredients in perfect combination.
Ingredients
Real Italian recipe
- 200 gram bucatini (hollow spaghetti)
- 200 gram guanciale (pig neck)
- 1,5 dl white wine
- 100 gram pecorino cheese
- 200 gram San Marzano tomatoes
- 2 tsp chili flakes
- salt and pepper
Raw materials that are easier to find in Norway
- 200 gram Spagetti
- 150 gram bacon
- 1,5 dl white wine
- 100 gram parmesan
- 1 can canned tomatoes
- 1 tsp sugar
- 2 tsp chiliflakes
- salt and pepper
Get good ingredients in the perfect combination. Many believe this is perhaps Italy's best pasta recipe. It originates from the area around Rome and is very popular in southern Italy. Guanciale is spicy and cured pork leg that has a much higher fat content than bacon and a magically good taste. So in ingredients you will find the real Italian recipe and a slightly Norwegian one with ingredients you can find in all grocery stores.
Step 1
There aren't many ingredients to prepare in this dish, but I'll start with it anyway. Grate the cheese, cut the guanciale / bacon into cubes and run the San Marzano tomatoes quickly with a blender.
Step 2
Put the Guanciale / bacon in a cold pan. Put on medium heat and be a little patient. You want the fat to melt down and not get fried right away. When they are completely crispy and the pieces are "bathing" in their fat, you can continue to the next step.
Step 3
Now pour in the white wine and let this boil for a few minutes. This gives a very good taste and acidity to the dish. Now pour over the tomatoes and mix together. Let this simmer. If you use Norwegian tinned tomatoes, I would add a little sugar to taste. San Marzano tomatoes often have a more natural sweetness.
Step 4
Then cook the pasta in salted water. I use bucatini which is spaghetti with a hole in the middle. This can be a bit difficult to get hold of, but if you are going to use spaghetti then buy good quality that is rue on the surface. This makes the sauce adhere better to the pasta. With bucatini, the "spaghetti" itself is filled with some sauce too!
Step 5
Turn down the heat on the sauce to low and add the grated cheese. Pecorino cheese should originally be used here, but Parmesan also works well. Remove the spaghetti a little before it is done and add it to the sauce along with a few drops of the cooking water. Mix well and let the pasta soak in the hot sauce for the last 2 minutes.
Step 6
Place on a plate and sprinkle with some extra cheese and freshly ground pepper. Now you can enjoy a classic and delicious Italian pasta dish. I also made a film of this dish and you can see it here.
