For years, while I was still at my mom’s house and before diving headfirst into the world of food, I ate the wrong amatriciana bucatini convinced that this dish was prepared starting with a sauté of onion and bacon to which both peeled and pureed tomato would be added, and that with this sauce, you could only dress bucatini.
Over time, especially after moving to Rome, I learned that the true amatriciana is made by frying guanciale, not bacon, in its own fat and especially without the presence of onion. Moreover, I learned that the pasta format is not exclusively bucatini, but rigatoni, mezze maniche, etc., are also perfectly fine.
Without a doubt, the original amatriciana is delicious, and I always enjoy it when I have lunch at a fraschetta in the Castelli Romani or in an osteria in the center of Rome. However, when I am at home and crave amatriciana, I always prepare the “wrong” version strictly with bucatini, and in an instant, I feel young again😜, when I still lived at home with my mom.
Anyway, original or wrong, amatriciana is always delicious, especially if consumed in company and with a good glass of red wine.
Now take a minute to read the recipe and then…let’s cook and eat!!
Also see
- Portions: 6
- Cuisine: Italian
Ingredients
- 1 medium yellow onion
- 5.3 oz bacon
- to taste extra virgin olive oil
- 14.1 oz peeled tomatoes
- 24.7 oz tomato purée
- to taste salt
- 17.6 oz bucatini
- to taste pecorino (or parmesan)
- A few leaves basil
Tools
- 1 Kitchen Scale
- 1 Knife
- 1 Pan
- 1 Pot
- 1 Colander
Steps
To prepare the wrong amatriciana bucatini, start with the sauté of onion and bacon.
Peel, wash, and thinly slice the onion, then remove the rind from the bacon and cut it into strips.
In a pan, heat a base of oil and let the onion and bacon sauté.
Meanwhile, crush the peeled tomatoes with your hands (or with a strainer, if you prefer), add them to the pan with the sauté, and cook for 5-10 minutes.
Then add the passata, salt, and continue cooking for another 20 minutes or so, until the sauce is reduced.
Finally, boil plenty of salted water and cook the bucatini, leaving them undercooked by 1 minute compared to the instructions given on the package. Once cooked, drain and transfer them to the pan with the sauce to finish cooking and mix with plenty of grated cheese and, for a touch of color and freshness, add a few basil leaves.
All that’s left is to plate and serve… and don’t forget to mop up with bread 😉.
