Bucatini all’amatriciana without chilli
Bucatini with guanciale, tomato and pecorino romano in a sauce without added chilli.
Active time25 min
Cooking25 min
Total40 min
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Ingredients
- 60 g pecorino romano
- 150 g guanciale
- 400 g dried bucatini
- 400 g tinned peeled tomatoes
Preparation
Cut the guanciale into short strips. Fry for 6 to 8 minutes in a sauté pan without added fat.
150 g guanciale- knife
- sauté pan
Add the tomatoes, crush with a spoon and simmer for 15 minutes.
400 g tinned peeled tomatoes- sauté pan
- spoon
Cook the bucatini in boiling water according to the packet instructions. Reserve 100 ml of the cooking water, then drain.
400 g dried bucatini- saucepan
- colander
Toss the pasta with the sauce, adding a little reserved cooking water if necessary. Grate the pecorino, stir it in off the heat and serve.
60 g pecorino romano- sauté pan
- grater
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