Wine Dharma

DharMag April 2015 Bucatini all'amatriciana: the original, Italian recipe from Amatrice with love

Bucatini all'amatriciana recipe with ingredients and cooking tips. Italian food. Pasta all’amatriciana is, plain and simple, one of the greatest Italian dishes: simple yet divine.

It is a dish that comes from Pasta alla Gricia, and was born in 1700 when the first peeled tomatoes have been imported in the Bourbonic kingdom.

From that moment the old Gricia, born as a simple, rustic dish of pasta with pecorino and guanciale, turned red, becoming even better.

Guanciale, the classic, spicy Italian cured pork cheek or jowl. Italian food. Small gems from the Zavoli brothers The main ingredient is guanciale (a cured meat made from the jowl), even better if you can find the one from Amatrice, smoked and then seasoned with chili.

Bucatini all'amatriciana recipe, pasta porn, pasta with bacon and tomato sauce Let’s take a look at the original amatriciana recipe, provided by Mrs. Miriam Battistelli, of the restaurant “The Squirrel” from Amatrice, where the family also produces cold cuts, including a smoked guanciale that is nothing short of sublime.

Ingredients for making the authentic, Italian Pasta all’Amatriciana recipe

6 servings

  • 6 ounces of bucatini or your favorite pasta
  • 150 grams of guanciale
  • 8 San Marzano tomatoes
  • fresh chili
  • a glass of white wine
  • extra virgin olive oil
  • salt
  • Pecorino Romano cheese to top the dish

How to prepare the real pasta Amatriciana

San Marzano tomatoes, the best tomatoes for making the Amatriciana sauce. To save time put immediately to boil the water for the pasta. Blanch tomatoes for a few seconds, peel, remove seeds, chop them into pieces and keep aside.

Guanciale, amatriciana sauce ingredients, chopped bacon for pasta amatriciana Cut guanciale (bacon) into small stripes.

Cooking guanciale for pasta amatriciana, authentic pasta amatriciana recipe In a pan put 4 tablespoons of good olive oil and saute guanciale (bacon).

Pour white wine, then add tomatoes, salt and a few pieces of chili. The tomato sauce must become thick, so let it cook for 15 minutes over medium heat.

At this point, you just have to cook pasta al dente, drain a few minutes before it’s ready and finish cooking in the sauce. Keep a ladle of cooking water aside, if the sauce is too dry.

Italian food and recipes: pasta all'Amatriciana recipe. Bucatini with tomato Season with a generous sprinkle of Pecorino cheese and serve your bucatini all’Amatriciana like a pro.

Cooking tips from the chef

Bucatini all'amatriciana authentic recipe, pasta real recipe Only one: in the original pasta all’Amatriciana recipe, onion is not contemplated, so please, do not use it!

What wine should we serve with pasta all’Amatriciana?

Choose a mineral and fruity Montepulciano from Abruzzo, the former region of Amatrice: look for the Montepulciano from Praesidium winery, located in Prezza, Aquila.

If you want to pair a cocktail choose a refreshing Margarita Frozen.

Recipe courtesy of Lo Scoiattolo restaurant
Email: [email protected]
Phone: 039 0746 825086
Address: Via Ponte Tre Occhi 1, 02012 Amatrice Rieti

Photo credits