Plate of Bucatini all' Amatriciana
(click to enlarge)

Bucatini all' Amatriciana


Italy - Lazio   -   Bucatini all' Amatriciana
Makes:
Effort:
Sched:
DoAhead:  		 6 pasta
***
55 min
Prep		 This delicious recipe is clearly derived from Pasta alla Gricia, from before Tomatoes came to Italy. This recipe can be six Pasta Plates, or a Main Dish for three.




3
8
1/2
3
2
1/4
1/4
1
1
------
ar
ar
oz
oz
c
oz
c
t
c
t
T
----


Guanciale (1)
Bucatini (2)
Pecorino Romano (3)  
Onion
Tomato, canned (4)
Chili Flake (5)
Wine, Dry White
Olive Oil
Olive Oil, ExtV
--- Serve With
Pecorino Romano
Dark Red Wine
Prep   -   (22 min)
  1. Slice GUANCIALE 1/8 inch thick and cut into short rectangles.
  2. Grate 1/2 cup PECORINO, and grate more for serving.
  3. Chop ONION fine.
  4. Chop TOMATOES small. Keep an appropriate amount of the juice with them.
Run   -   (35 min)
  1. Place a 2 cup measure under your pasta strainer in the sink so you won't forget to save some pasta water.
  2. In a spacious sauté pan heat 1 teaspoon Olive Oil and fry Guanciale until crispy around the edges. Remove it from the pan, but leave the fat and fond.
  3. Stir in 1 Tablespoon Olive Oil, Onions and Chili Flake. Fry stirring until onions are translucent, no browning.
  4. Stir in White Wine for a minute, then Tomatoes and Guanciale. Cook uncovered over moderately high heat for about 15 minutes, stirring now and then. Most of the water should have evaporated.
  5. Meanwhile:   Cook BUCATINI in salted water the usual way. I break Bucatini and Spaghetti in half to make it more manageable. Cook just shy of done al dente. Strain, reserving some water.
  6. Stir in Bucatini, and just a little of the Pasta Water to loosen the sauce a bit, but not too much.
  7. Sprinkle over Pecorino in batches and tumble until the Cheese has melded with the sauce and the Pasta is done al dente. Add a little more Pasta Water as needed. Don't over-stir or the cheese will lump. If your cheese is not sufficiently incorporated and is stringy, it will help to add a little more of the Pasta Water, cover, and steam over moderate heat for a short time without stirring. The recipe should finish without free water in the pan.
  8. Serve hot and pass Pecorino for sprinkling. A big Red Wine us usually served with this dish.
NOTES:

  1. Guanciale:

      This is a bacon made from pork cheeks. It is imperfectly available in North America, so most recipes call for Pancetta. Cooks Illustrated found American Salt Pork is a more accurate substitute - Guanciale is fattier than Pancetta. For details see our Pork Products page.

  2. Bucatini:

      This pasta is like a large spaghetti, but hollow in the center. It is the traditional pasta for this dish in Rome, but at its origin in Amatrice, Spaghetti is used.

  3. Pecorino Romano:

      This Sheep Milk Cheese, aged for grating, is very available in North America. Zerto is a popular brand. For details see our Cheese Varieties page.

  4. Tomatoes, Canned:

      All recipes call for Canned Tomatoes, but vary quite a bit on how much. Be sure to include an amount of the juice from the can proportional to the amount of tomatoes. Just about all recipes demand San Marzano tomatoes, but California Central Valley tomatoes have won every blind tasting against the Italians by a wide margin. Trader Joe's are often at the top.

  5. Chili Flake:

      All recipes include at least a pinch of chili flake. I use Indian Khandela or Reshampatti, which are fairly hot, but in this quantity it's barely noticeable. Use your own best judgment and preferred flake.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
yhn_bucamat1 181009 inet var   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.