Bucatini all-amatriciana
4 servings
30 minutes
Bucatini all'Amatriciana is a signature dish of Italian cuisine from the Lazio region, specifically the small town of Amatrice. In this recipe, thinly sliced pancetta fried until crispy combines with a rich tomato sauce, spicy chili flavor, and delicate bucatini pasta that perfectly holds the sauce in its tubes. The finishing touch is pecorino romano cheese, adding a rich salty taste to the dish. This recipe reveals the depth of traditional Italian gastronomy—simple ingredients come together with skillful combinations to create a harmony of flavors. The dish is perfect for a cozy dinner, evoking the warmth and hospitality that Italian cuisine is known for.
1
We cook the bucatini until al dente.
- Bucatini: 500 g
2
In a deep skillet, heat the oil, add thinly sliced pancetta, and fry until golden brown.
- Olive oil: 0.5 glass
- Pancetta: 100 g
3
We take the pancetta with a slotted spoon or skimmer and place it on a napkin to absorb the fat, covering it with a lid to keep it warm.
4
We add finely chopped onion and chili pepper to the oil; when the onion starts to fry and change color, we add the canned tomatoes, previously taken out of the can and chopped, without additional juice from the same can.
- Onion: 0.5 head
- Red chili pepper: 1 piece
- Canned tomatoes: 400 g
5
Stir everything for 5-6 minutes, then add our pancetta and cook a little more.
- Pancetta: 100 g
6
By this time, the bucatini should be ready. We mix them with the sauce in the same pan or in a separate bowl. Sprinkle with grated pecorino romano.
- Pecorino Romano cheese: 10 g
7
Wait for 5-7 minutes for the sauce to absorb into the bucatini, then serve.
