BUCATINI ALL'AMATRICIANA
For a simple dish, pasta all'amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins. In Amatrice, the dish is simply pasta, tomatoes, cured pork and cheese. But Romans include onions and olive oil. Even the type of pasta is in dispute. After half a dozen plates of it during a recent trip to Italy, one detail became clear: for any pasta all'amatriciana to be authentic, it must be made with guanciale - cured, unsmoked pig jowl.
Provided by Florence Fabricant
Categories pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
- Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
- Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 6 grams, TransFat 0 grams
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Gourav Choudhary
[email protected]I can't wait to make this again! It's definitely going to be a new favorite.
Emihle Mpayipheli
[email protected]This is the best bucatini allamatriciana I've ever had. The flavors are incredible.
Joshua Keene
[email protected]I'm not a huge fan of bucatini, but this recipe changed my mind. The pasta was perfectly cooked and the sauce was so flavorful.
Warasa Ali
[email protected]This dish is so easy to make, even for a beginner cook like me. I highly recommend it!
Mustaf Shariif
[email protected]I added a little bit of red pepper flakes to the sauce for a little extra spice. It was perfect!
Gulzar Anjam
[email protected]I love how this recipe uses guanciale instead of pancetta. It gives the dish a much richer flavor.
Shawn Arceo
[email protected]This recipe is a keeper! I've already made it twice and it's always a hit.
Zubair Qadri
[email protected]I've been looking for a good bucatini allamatriciana recipe for a while now and I'm so glad I found this one. It's simple to make and the results are amazing.
Afg Player
[email protected]This is my new favorite pasta dish! It's so easy to make and it's always a crowd-pleaser.
Md Lanju
[email protected]I made this for a dinner party and it was a huge success. Everyone raved about how delicious it was. I highly recommend this recipe!
Sumon Kumar
[email protected]This dish was a hit with my family! Even my picky kids loved it. The pasta was cooked perfectly and the sauce was so flavorful.
NKOSINATHI SIBANYONI
[email protected]I've made bucatini allamatriciana a few times before, but this recipe is by far the best. The addition of white wine really brings out the flavor of the guanciale and tomatoes.
GAMING SHOWROV
[email protected]This bucatini allamatriciana was absolutely delicious! The guanciale was crispy and flavorful, and the tomato sauce was perfectly balanced. I will definitely be making this again.