Bucatini all'Amatriciana - L'Italiano Recipe

Bucatini all'Amatriciana

Time: Preparation preparation time: 5 min Cooking time cooking: 25 min Total total time: 30 min

Bucatini all'Amatriciana is a must of Roman cuisine, this condiment is one of the best known and loved of Italian cuisine but it is also one of the most discussed recipes starting from the name to finish with the ingredients used to make it. It seems to be the ancestor of another typical dish, the gricia and according to tradition, the name derives from Amatrice, a small town in the upper Lazio that has always boasted the authorship of the real pasta all'amatriciana which over time has instead become one of the typical dishes of the trattorias in Rome. The Romans who imported this recipe from the Amatrician shepherds call this sauce Matriciana since this sauce actually got its name from a stamp that was put on the pig's cheek.

Ingredients

320 gr of bucatini pasta 150 gr of bacon 400 gr of ripe tomatoes 50 gr of pecorino 1 knob of lard chili pepper salt

Made with Guanciale 10kg

All the products of the brand Salumificio La Vigna

Preparation

1. Start by preparing the amatriciana sauce. Cut the bacon into strips. 2. Brown the bacon in a pan with a knob of lard and a little chilli. 3. When it is golden, remove the pan from the heat and add the peeled tomatoes, add salt and cook for 10 minutes. 4. Meanwhile, boil the bucatini in salted water. 5. Drain the pasta al dente and pour it into the pan with the amatriciana sauce. Add the grated pecorino and sauté the pasta in the pan for a minute. 6. Then serve the bucatini all'amatriciana with the addition of grated pecorino.

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