Start with cold pan
Guanciale gives off more fat at a slowly rising temperature and becomes more even crispy without burning outside.
Italian Recipe
Bucatini all-Amatriciana
Guanciale is slowly left out crispy and only at the end again into the concentrated tomato sauce. Pecorino binds the pasta away from strong heat.
Total time
40 min
Calories
690 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Roman pasta classic with Guanciale and Pecorino
Amatriciana does not need onions or garlic when using guanciale, good tomatoes and Pecorino Romano. The fat from the pork cheek forms the aromatic basis of the sauce. Part of the crispy guanciale only comes back when serving, so that a distinct contrast remains between somber pasta and roasted meat pieces.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Bucatini all-Amatriciana
Bucatini all the Amatriciana combine crisp rendered guanciale with tomatoes, Pecorino Romano and some chilli to form a strong pasta classic from Lazio.
Ingredients
4 servings
Method
-
1
Leaning out Guanciale slowly
Place Guanciale in a cold wide pan and skip 8 to 10 minutes at medium heat. Turn regularly until the pieces are golden brown and crispy at the edges.
-
2
Remove crunchy pieces
Remove about two thirds of the Guanciale with a slotted spoon and put it aside on a plate. Leave the excavated fat and the rest in the pan.
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3
Reduce tomato sauce
Heat chilli flakes for 20 seconds in fat, then add tomatoes. Simmer open for 12 to 15 minutes until the sauce is thick and no longer watery.
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4
Bucatini close cook
Cook pasta in moderately salted water for about 2 minutes less than indicated on the pack. Before draining 250 ml of starchy cooking water.
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5
Complete pasta in the sauce
Add Bucatini drip to the tomato sauce and swirl for 1 to 2 minutes at medium heat. Add cooking water to the spoon until the sauce adheres to the pasta.
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6
Emulsifying Pecorino
Pull the pan from the stove and work two-thirds of the Pecorino under strong panning. If necessary, add little cooking water so that the cheese remains creamy.
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7
Serve with Guanciale
Spread Amatriciana on preheated plates. Add remaining pecorino, crispy guanciale and black pepper and serve immediately.
Kitchen know-how
Tips for Bucatini all-Amatriciana
Use cooking water sparingly
The tomato sauce should remain concentrated. Add cooking water only in a spoonful until it adheres to the bucatini.
Variations
How to adapt this recipe
Replace Bucatini with Rigatoni. The tubes absorb sauce and small guanciale pieces well and are also common in Rome.
Leave out chilli and dose black pepper at the table. Guanciale and Pecorino remain unchanged so that the typical character is preserved.
Nutrition per serving
690kcal
76.0 gCarbohydrates
27.0 gProtein
31.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bucatini all-Amatriciana
Guanciale is an air-dried pork cheek with a high fat content. The typical aroma and the basis of the Amatriciana sauce are produced during slow oscillating.
Unsmoked pancetta is a possible alternative, but tastes leaner and less intense. Smoked bacon significantly changes the character.
The basic form protected in Amatrice is based on guanciale, tomatoes and pecorino. Onions and garlic are common house variants, but not necessary.
The pan was usually too hot. Only work cheese off the hotplate with some non-cooking pasta water.
Much less than with other pastas, because Guanciale and Pecorino already bring a lot of salt with them.
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