Today the menu includes Amatriciana Bucatini! On October 25th we celebrate a very important event: World Pasta Day. It is the global celebration of pasta that on this day embraces all pasta lovers.
For this occasion, I chose a dish typical of the Italian tradition, the Amatriciana. It is a pasta sauce typical of the gastronomic tradition of Amatrice, a town in the province of Rieti, in Lazio.
Contrary to what one might think, the Amatriciana (“matriciana” in Roman dialect) is not a dish of Roman tradition. Another important clarification is that Amatriciana originated in white. In the 18th century, tomatoes were introduced, becoming an integral part of this simple yet special dish.
The original recipe, certified and codified by the Municipality of Amatrice, includes the use of spaghetti, guanciale, and pecorino from Amatrice, peeled tomatoes, salt, chili pepper, and white wine. Some use a dash of olive oil to brown the guanciale, but I personally prefer without it.
Amatriciana pasta is one of those perfect dishes for any occasion! For a Sunday lunch to share with friends and family. Also great for those who are always in a hurry because it is prepared quickly! Do you feel like preparing this dish with me? Then follow me!
Other quick first course recipes that might interest you!
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 12.7 oz bucatini
- 7.1 oz guanciale (cured from Amatrice if possible)
- 17.6 oz peeled tomatoes
- 1.4 oz pecorino (from Amatrice or, if not available, Roman pecorino)
- Half glass white wine (1.8 oz)
- 1 pinch fresh chili (or powder)
- to taste salt
Tools
- Cutting Board
- Knife
- Casserole
- Pan
- Skimmer
- Small Bowl
- Ladle
Steps
Important premise. Being a typical dish of Amatrice, local guanciale and pecorino should be used.
However, since it is not easy to find typical products “abroad”, everyone can use what is available.
Take the cured guanciale, slice it not too thinly, and then make cubes.
Try to make them all the same size for more uniform cooking.
Fill a pot with water, put it on the stove, and bring to a boil over medium heat.
Meanwhile, in a large enough pan, place the diced guanciale and brown it.
The original recipe calls for a tablespoon of olive oil, but I preferred not to use it because it’s not necessary.
The guanciale releases its fat when cooking, so I prefer not to add more!
When the meat is browned, deglaze with half a glass of dry white wine and let it evaporate completely.
Continue cooking until the guanciale is golden and crispy.
At that point, use a skimmer to remove the guanciale, set it aside in a bowl covered with foil.
Crush the peeled tomatoes with your hands and add them to the pan with the fat released from the guanciale.
Adjust with a pinch of salt (better not to overdo it as the guanciale is already flavorful).
Add some chili (fresh or dried if you like) and continue cooking for just about ten minutes.
Then add the reserved guanciale to the sauce, mix, turn off the heat, and set aside.
Meanwhile, the water will have come to a boil! Drop the pasta, spaghetti, or bucatini according to your preference.
Salt the pasta and boil it. Then drain it while still al dente into the pan with the sauce.
Gently mix with a ladle over low heat for just a minute.
Turn off the heat, add the pecorino, and mix. Serve immediately to enjoy your Amatriciana pasta!
I hope you enjoyed this recipe! At the end of the meal, I deserved a nice compliment!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
For this dish, I chose Bucatini, Pasta di Gragnano IGP, a kind gift from Pastificio Sorrentino (#gifted).
Discover here all the recipes I made with their products.
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FAQ (Questions and Answers)
Can I replace guanciale with pancetta?
Emmmmm…. NO! If we want to respect the dish in its tradition, guanciale cannot be replaced with pancetta, although everyone is free to personalize a recipe to their liking, even deviating from the original!
Can I use grated Parmesan instead of pecorino?
The answer is always the same! The original recipe requires pecorino (from Amatrice, replaceable with Roman pecorino for those who can’t find the former). However, since pecorino has a stronger taste that doesn’t appeal to everyone, those who prefer can use Parmesan.
I don’t like bucatini, what pasta shape is best?
The original recipe calls for spaghetti or at most bucatini and, preferably, long pasta.
Can I prepare the Amatriciana sauce in advance and store it in the fridge?
Yes, you can prepare it in advance, place it in a clean container with an airtight lid, and store it in the fridge for up to three days.
Can I use fresh tomatoes instead of peeled?
If you prefer, yes, but I recommend removing the skin. Just boil them for a couple of minutes and then remove it with a knife.
