Amatriciana sauce, originating from the town of Amatrice (in Lazio region), is a traditional Italian pasta
sauce based on guanciale (cured pork cheek), pecorino cheese and tomato sauce. Some people in
Italy argue about flavouring the sauce with chilli peppers or not. The original recipe says that we
should not put the spicy chili pepper in the sauce. Of course this is up to your personal taste – if you
like spicy or not.
What do you need to prepare Bucatini all’Amatriciana?
- 1/4 cup extra-virgin olive oil
- 12 ounces thinly sliced guanciale pancetta
- 4 cloves garlic, sliced
- 2 cups of good tomato sauce
- 500g pasta Bucatini
- Freshly grated Pecorino Romano
Portions: for 4 people
Start by (low) heating olive oil in a pan. Then add garlic slices and grill them for 2 minutes and than
add guanciale and cook the pork until it’s slightly crisped and browned. You should cook on low heat
because only in this way you will get all the beautiful flavours out of garlic and pork. Than add tomato
sauce, season with salt and gently cook for about 30 minutes (add water when needed).
In the meanwhile boil pasta bucatini (thick spagetti with a hole thought the center of each noodle) in
salted water till the pasta is ”al dente” (for approx. 8 minutes – see instructions on pasta package).
Transfer the pasta into the pot with Amatriciana souce and add freshly grated Pecorino Romano
cheese off the heat, along with freshly ground black pepper to taste.
Enjoy your meal! Buon apetito! 🙂
I used in this recipe: