Pasta all'amatriciana
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Gastrotools
Recipes from professionals
This Italian classic requires very few ingredients. Therefore, it is particularly important that you choose the highest quality raw materials.
If you cannot find bucatini, you can use spaghetti instead.
Servings
: 4
people
Ingredients
200
g
guanciale or pancetta
1
tbsp
olive oil
1
pinch
chili flakes
1
dl
white wine
1
can
crushed tomatoes
450
g
bucatini
40
g
pecorino
Salt and pepper
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Instructions
Step 1/10
Cut guanciale or pancetta into fine cubes. Fry them in olive oil until they take on color and release some of their fat.
Step 2/10
Add chili flakes and fry briefly.
Step 3/10
Pour in white wine and let it reduce to about 1/3.
Step 4/10
Mash the crushed tomatoes with a spoon or by hand and add them.
Step 5/10
Let it simmer for 15 minutes without a lid.
Step 6/10
Cook the pasta in lightly salted water until it is 1 minute away from being al dente. Drain the water, but save some of it.
Step 7/10
Grate the pecorino.
Step 8/10
Toss the pasta together with the tomato sauce and thin with some of the pasta cooking water. Let the pasta finish simmering in the tomato sauce and remove it from the heat.
Step 9/10
Stir 2/3 of the pecorino into the pasta and season with salt and pepper.
Step 10/10
Sprinkle with extra grated pecorino when serving.
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