Introduction
Bucatini All’Amatriciana is a classic Roman pasta dish that marries the rich, savory flavors of guanciale with a robust tomato-based sauce. It originates from Amatrice, an ancient town in Lazio, Italy, known for its hearty cuisine. This recipe captures the essence of traditional Italian cooking by focusing on high-quality ingredients and simple preparation techniques to deliver a truly comforting meal.
Tips for this Recipe
For optimal flavor, use guanciale or pancetta over other types of bacon. Ensure the bucatini is al dente and reserve some pasta water to adjust the sauce’s consistency.
Why you will love this recipe
With its perfect blend of smoky, salty flavors and a touch of heat from red pepper flakes, Bucatini All’Amatriciana promises to satisfy even the most discerning palates. Its rustic charm and heartwarming appeal make it a must-try for any pasta lover looking to explore Italy’s culinary heritage.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 ounces guanciale, pancetta, or chopped unsmoked bacon
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup minced onion
- 2 cloves garlic, minced
- 1 28-ounce can peeled tomatoes with juices, crushed by hand
- Kosher salt
- 12 ounces dried bucatini or spaghetti
- 1/4 cup finely grated Pecorino cheese (about 1 ounce)
Adviced equipments
- Large Pot or Dutch Oven
- Cheese Grater
- Cutting Board
- Mixing Bowls
- Stainless Steel Whisk or Fork
- Pasta Pot (Bucatini)
- Wooden Spoon or Spatula
- Colander
History of the recipe
The history of Bucatini All’Amatriciana can be traced back to the town of Amatrice in Lazio, Italy. It is believed that this dish was created by a chef who wanted to honor local ingredients and regional tastes. Guanciale became an integral part due to its availability in the area. The recipe’s simplicity allowed it to be passed down through generations, making it a beloved staple among Roman cuisine.
Fun facts about this recipe
The name ‘All’Amatriciana’ translates to “of Amatrice,” highlighting the dish’s regional roots. Bucatini, a long-stranded pasta, is traditionally used for its ability to hold onto thick sauces, making it ideal for this hearty recipe. Interestingly, despite being part of Roman cuisine, Bucatini All’Amatriciana has deep ties with Tuscany due to historical trade routes and shared ingredients.
