Bucatini all'amatriciana
Guanciale, tomato and pecorino. No onion, no garlic, no olive oil — the fat comes from the meat.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Put the guanciale into a cold dry pan and turn on a medium flame. A slow start renders the fat completely; a hot pan burns the outside and leaves it tough within.
When the pieces turn glassy and gold at the edges, lift half of them out for the top. Pour in the wine and let it cook away.
Crush the tomatoes by hand, add them with the chilli and simmer for ten minutes. The sauce should thicken without losing its red.
Boil the bucatini a minute short, move it into the sauce with a ladle of its water and finish it over the flame for half a minute.
Off the heat, stir in the pecorino and serve. The reserved guanciale goes on top with a little more cheese.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: stu_spivack · CC BY-SA 2.0