Today Cristina prepared for us “bucatini all’amatriciana”: one of the best known dishes in Roman and Italian cuisine.
Originating from the town of Amatrice (in the mountainous Province of Rieti – Lazio region), this pasta sauce is a traditional agro-alimentary product of Lazio.
While in Amatrice the dish is prepared with spaghetti, the use of bucatini has become extremely common in Rome and is now prevalent. Other types of dry pasta (particularly rigatoni) are also used, whereas fresh pasta is generally avoided.
100g of guanciale, or good quality pancetta, diced into cubes
400g of San Marzano tomatoes
50ml of white wine
Extra Virgin olive oil
400g of bucatini pasta
Pecorino Romano, to grate on top
Slowly heat the diced guanciale with a tablespoon of olive oil over a medium-low heat.
Once the guanciale is lightly golden, add the white wine and reduce by three quarters.
Add the tin of tomatoes (if using whole tomatoes, roughly chop them first).
Cook down on a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a pinch of sugar if necessary.
Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions.
Once the pasta is “al dente”, drain and add it to the sauce, tossing to make sure the pasta is evenly coated.
Serve straight away with plenty of grated Pecorino Romano.