Bucatini all'amatriciana
Bucatini with guanciale, tomatoes and pecorino.
Active time25 min
Cooking25 min
Total40 min
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Ingredients
- 60 g pecorino romano
- 150 g guanciale
- 400 g dried bucatini
- 1 g dried chilli
- 400 g tinned peeled tomatoes
Preparation
Cut the guanciale into small batons. Fry for 6 to 8 minutes in a sauté pan without added fat until browned. Add the tomatoes and chilli, crush with a spoon, then simmer for 15 minutes.
150 g guanciale1 g dried chilli400 g tinned peeled tomatoes- knife
- sauté pan
While the sauce simmers, cook the bucatini in boiling water according to the packet instructions. Reserve 100 ml of the cooking water, then drain. Grate the pecorino.
60 g pecorino romano400 g dried bucatini- saucepan
- colander
- grater
Toss the pasta with the sauce, adding a little reserved cooking water if necessary. Stir in the pecorino off the heat and serve.
- sauté pan
Allergens
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration