Bucatini all’ amatriciana
A great classic of Italian cuisine, a delicious first course that is impossible not to love! I chose to make bucatini as the type of pasta because it is known for making amatriciana sauce, but you can use any other type as you prefer. A typical recipe from Amatrice from where it also takes its name, very simple in preparation but made strictly with guanciale and not with pancetta or anything else!
If you like first courses, I recommend also trying:
- Difficulty: Very easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 2/3
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for bucatini all’ amatriciana:
- 7 oz bucatini
- 18 oz tomato puree
- 5 oz guanciale
- garlic
- Half onion
- olive oil
Steps
Preparing bucatini all’ amatriciana is very simple and quick, watch the video HERE.
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In a pan, put the diced guanciale, the onion and garlic, a drizzle of oil, and let it brown. Add the tomato puree and a bit of water.
Cook, stirring occasionally. Meanwhile, cook the pasta, drain it, and add it to the sauce. Cook for 1/2 min to blend well with the sauce, then serve it with grated pecorino cheese on top and black pepper.
Enjoy your meal!
