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Bucatini all’amatriciana: the original, Italian recipe from Amatrice with love

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Ingredients

Adjust Servings:
580 grams of bucatini
250 grams of guanciale
8 San Marzano tomatoes
40 grams of extra virgin olive oil
6 grams of salt
10 grams of pepper
200 grams of pecorino cheese

Nutritional information

180
calories

Bucatini all’amatriciana: the original, Italian recipe from Amatrice with love

  • 30 minutes
  • Serves 6
  • Medium

Ingredients

Directions

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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 into 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. 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.

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

  • 580 grams of bucatini or your favorite pasta
  • 250 grams of guanciale
  • 8 San Marzano tomatoes
  • 40 grams of extra virgin olive oil
  • 6 grams of salt
  • 10 grams of pepper
  • 200 grams of Pecorino Romano cheese

How to prepare the real pasta Amatriciana

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

Cut guanciale 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, then add tomatoes and salt. 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.

Cooking tips from the chef

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. Brunello di Montalcino, Barolo, Syrah, Cabernet Sauvignon or Aglianico are a super tasty option too.

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

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

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