Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Prep time: PT15 minutes
Cook time: PT30 minutes
Total time: PT45 minutes
Yield: 4
Cuisine: Italy
Ingredients: 400 g Bucatini (A thick, hollow spaghetti-like pasta. If unavailable, spaghetti or rigatoni can be substituted.); 200 g Guanciale (Cured pork jowl. It is essential for the authentic flavor. If absolutely unavailable, high-quality pancetta can be used as a last resort, but the flavor will differ.); 400 g San Marzano tomatoes (Whole peeled San Marzano tomatoes, preferably D.O.P. certified. Crush them by hand or with a fork before adding to the sauce.); 80 g Pecorino Romano cheese (Finely grated, plus extra for serving. This is a hard, salty sheep's milk cheese crucial for the dish's flavor profile.); 1 piece Dried red chili (Whole or crushed. Adjust to your spice preference. Remove seeds for less heat.); 60 ml Dry white wine (A splash, about 1/4 cup. Used to deglaze the pan and add acidity.); to taste Salt (For the pasta water. Be mindful of the saltiness from guanciale and Pecorino.); to taste Black pepper (Freshly ground, optional.)

A classic Roman pasta dish originating from Amatrice, featuring bucatini pasta coated in a rich sauce made with cured pork jowl (guanciale), tomatoes, and Pecorino Romano cheese. This recipe emphasizes authenticity with its simple yet flavorful ingredients.

準備時間15 minutes

調理時間30 minutes

合計時間45 minutes

分量4

難易度Easy

2件の編集· Feb 8

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Bucatini all'Amatriciana - Italy traditional dish

🧂 材料

400 g Bucatini(A thick, hollow spaghetti-like pasta. If unavailable, spaghetti or rigatoni can be substituted.)
200 g Guanciale(Cured pork jowl. It is essential for the authentic flavor. If absolutely unavailable, high-quality pancetta can be used as a last resort, but the flavor will differ.)
400 g San Marzano tomatoes(Whole peeled San Marzano tomatoes, preferably D.O.P. certified. Crush them by hand or with a fork before adding to the sauce.)
80 g Pecorino Romano cheese(Finely grated, plus extra for serving. This is a hard, salty sheep's milk cheese crucial for the dish's flavor profile.)
1 piece Dried red chili(Whole or crushed. Adjust to your spice preference. Remove seeds for less heat.)
60 ml Dry white wine(A splash, about 1/4 cup. Used to deglaze the pan and add acidity.)
to taste Salt(For the pasta water. Be mindful of the saltiness from guanciale and Pecorino.)
to taste Black pepper(Freshly ground, optional.)

👨‍🍳 作り方

1
Prepare the guanciale: Cut the guanciale into small lardons or cubes (about 1 cm or 1/2 inch). Place the guanciale in a large, cold skillet or pan. Turn the heat to medium-low. Cook slowly, stirring occasionally, allowing the fat to render out and the guanciale pieces to become golden brown and crispy. This process should take about 8-10 minutes. Once crispy, remove the guanciale pieces with a slotted spoon and set aside on a plate, leaving the rendered fat in the pan.
⏱️ 10 minutes
2
Deglaze the pan: Add the dried red chili (whole or crushed) to the rendered guanciale fat in the skillet. Let it infuse for about 30 seconds until fragrant, being careful not to burn it. Pour in the white wine. Increase the heat to medium-high and scrape the bottom of the pan to loosen any browned bits. Let the wine bubble and reduce by about half, which should take 1-2 minutes.
⏱️ 2 minutes
3
Add tomatoes and simmer: Add the crushed San Marzano tomatoes to the skillet. Stir well to combine with the pan juices. Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially, and let it cook for at least 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally. Taste and adjust seasoning if necessary, keeping in mind the saltiness of the guanciale and Pecorino.
⏱️ 20 minutes
4
Cook the pasta: While the sauce is simmering, bring a large pot of generously salted water to a rolling boil (approximately 10g salt per liter of water). Add the bucatini and cook according to package directions until al dente (firm to the bite). Reserve about 1 cup (240ml) of the starchy pasta water before draining.
⏱️ 10-12 minutes
5
Combine and finish: Drain the bucatini and add it directly to the skillet with the tomato sauce. Add most of the crispy guanciale back into the pan (reserve some for garnish). Toss everything together vigorously over medium heat for about 1 minute, allowing the pasta to absorb the sauce. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency. Stir in most of the grated Pecorino Romano cheese until melted and creamy. Toss again.
⏱️ 2 minutes
6
Serve: Divide the Bucatini all'Amatriciana among warm serving bowls. Garnish with the remaining crispy guanciale, a generous sprinkle of fresh Pecorino Romano cheese, and a crack of black pepper if desired.
⏱️ 1 minute

調理履歴を記録する

💡 プロのコツ

✓Authenticity is key: Use guanciale (cured pork jowl) and Pecorino Romano cheese for the true taste of Amatriciana. Pancetta and Parmesan are common substitutes but will alter the flavor profile significantly.
✓Don't rinse the pasta: Tossing the pasta directly into the sauce with a bit of pasta water helps the sauce cling beautifully.
✓Control the heat: Adjust the amount of dried chili to suit your spice preference. Remove the seeds for a milder heat.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Adding a small amount of finely diced onion or garlic can be done by sautéing it with the guanciale, though this deviates from the most traditional versions.
While bucatini is traditional, rigatoni or spaghetti are excellent alternatives if bucatini is unavailable.