The authentic recipe from Amatrice
This traditional dish combines the intense flavors of air-dried pork cheek bacon, sun-ripened tomatoes, dry white wine, hot chili and spicy pecorino to create a harmonious taste experience. Allora, grab a pack of bucatini, open a bottle of good white wine and let's embark on this culinary journey together. Buon appetito and happy cooking!
Amount
servings
Ingredients list
- 400 g bucatini
- 400 g peeled tomatoes
- 100 ml dry white wine
- 150 g guanciale (Italian cured meat)
- 80 g pecorino cheese grated
- 1 chili pepper
- 1 tbsp olive oil extra virgin
- salt to taste
Directions
- First remove the rind from the guanciale. Cut the guanciale into bite-sized pieces of approximately the same size.150 g guanciale (Italian cured meat)
- Now heat a pan and add the guanciale pieces. Fry over a low heat until the fat of the guanciale has turned slightly translucent and the meat is crispy. Then transfer to a bowl and set aside.
- Put the pan back on the stove and heat the olive oil in it. Now add the chili pepper and sauté briefly. Then deglaze with the white wine and allow it to boil away completely.100 ml dry white wine, 1 chili pepper
- Then add the peeled tomatoes, season with salt and simmer for 15 minutes. In the meantime, bring a large pan with plenty of salted water to the boil.400 g peeled tomatoes
- After 15 minutes, add the fried guanciale pieces to the sauce, remove the chilli pepper and continue to simmer over a low heat. Now add the bucatini to the boiling water and cook until very al dente.400 g bucatini
- As soon as the bucatini are ready, add 2 tablespoons of pasta water to the sauce. Drain the pasta in a sieve, add directly to the sauce in the pan and mix once. Then add the grated pecoriono, mix everything thoroughly and leave to rest in the pan for 2 minutes.80 g pecorino cheese
- Finally, arrange in deep plates, sprinkle with more pecorino if desired and serve hot.Buon appetito!
Calories: 616kcal (31%)Carbohydrates: 81g (27%)Protein: 31g (62%)Fat: 16g (25%)Saturated fatty acids: 7g (35%)Polyunsaturated fatty acids: 2gMonounsaturated fatty acids: 6gCholesterol: 62mg (21%)
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