The BUCATINI ALL’AMATRICIANA is the delicious recipe prepared today on Channel10 in the third episode of La cucina di Vane on TV, one of the most loved and recreated Lazio first courses in the world! Easy to prepare, this Roman dish conquers everyone with its tasty sauce with guanciale and lots of Roman pecorino cheese.
As a good Roman, I had to remake this dish, which originated in Amatrice, but in Rome, it is one of the most loved and eaten dishes by tourists. Today I prepared it in its original recipe and with the pasta that suits it best, the bucatini!
Few and simple ingredients and the ‘matriciana’, as we Romans call it, without the A, comes to life! Guanciale from Amatrice and DOP Roman Pecorino, two ingredients that will give the dish unique flavor and goodness!
From this year, all the recipes made on TV will also be published on my blog, so it will be easier for you to find the recipe and make it.
NEED MY HELP IN THE KITCHEN? WRITE TO SOS VANE at [email protected] and I will reply to you on TV during my show!
You can read all the recipes remade on TV HERE and review all episodes on my YouTube Channel or on the Channel10 website, you can watch this recipe here.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4People
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 13.4 oz bucatini
- 16 oz peeled tomatoes
- 1 chili pepper
- 5.3 oz guanciale from Amatrice
- 2.1 oz dry white wine
- 2.8 oz DOP Roman pecorino cheese
- to taste salt
Steps
To prepare bucatini all’amatriciana, start with the guanciale, cut it into thin strips after removing the rind. You can also cut the guanciale into cubes; the important thing is that the pieces are all the same size.
Heat a pan and put the guanciale to brown inside, do not add any type of fat, the guanciale will release its natural fat. When the guanciale becomes crispy, pour in the white wine and let it evaporate.
Remove the guanciale from the pan and place it on a plate; in the pan, in the guanciale fat, pour the tomato sauce, add the chili pepper, a little salt, and also a little water, stir and cook the sauce over medium heat with the lid on for about 10-15 minutes.
Add the guanciale and continue cooking for another 15 minutes.
Cook the pasta in plenty of salted boiling water, drain it very al dente, three minutes earlier, pour it into the pan with the sauce and finish cooking the pasta here, stirring often. At the end, add plenty of grated Roman pecorino cheese and the bucatini all’amatriciana are ready to be served at the table, what a delight!
