Name: BUCATINI all'AMATRICIANA
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1.1 lbs bucatini pasta; 1.5 cups guanciale; 1 cup Pecorino Romano cheese, grated; 28 oz canned whole plum tomatoes; 1/3 cup dry white wine; 1/2 tsp red pepper flakes; Sel Magique Salt & Pepper Blend, to taste

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BUCATINI all'AMATRICIANA

Bucatini all'Amatriciana (pasta with bacon, tomatoes and pecorino). This classic Italian pasta dish is supremely delicious and made with tomato, guanciale and pecorino cheese. It takes 20 minutes or less to make and is a great dish for weekends or any time. This classic dish originates from the town of Amatrice. Although that's where it originated it's very much considered a classic Roman dish alongside Spaghetti alla Carbonara, Pasta alla Gricia and Cacio e Pepe. What is Guanciale? Its a sort of bacon, a cured pig jowl (cheek) and has incredible flavor. It's fattier than pancetta which is from the belly but it makes a good substitue if you can't find guanciale. Let's make it!

Prep Time5

Cook Time15

Total Time20

Course: dinner, dinner, lunch, lunch

Cuisine: Italian

Servings: servings

Ingredients

1.1 lbs bucatini pasta
1.5 cups guanciale
1 cup Pecorino Romano cheese, grated
28 oz canned whole plum tomatoes
1/3 cup dry white wine
1/2 tsp red pepper flakes
Sel Magique Salt & Pepper Blend, to taste

Instructions

Bring a large pot of salted water to a boil.
Trim the thick skin from the bottom of the guanciale and discard.
Cut the guanciale into ¼ inch thick cubes or strips.
Heat a large pan on a medium heat and add the guanciale. Fry it until the fat starts to melt and it becomes crispy.
Once crispy, add the white wine and simmer to reduce the liquid by half. Add the tomatoes and break them up with the side of a wooden spoon or spatula then add the red pepper flakes. Simmer the sauce for 10 minutes.
While the sauce is simmering add the pasta to the boiling salted water and cook until al dente (see packet instructions and reduce the time by 2-3 minutes). Reserve ½ cup of pasta water.
Once the pasta is cooked add it to the tomato sauce and toss (add a splash of reserved pasta water if needed to emulsify your sauce if it has reduced too much, and to add flavour). Add the grated pecorino cheese and toss everything together until the pasta is well coated in the sauce then serve.
Taste before adding salt - guanciale can be heavily salted so you may not need to add additional salt to the sauce. Always taste the tomato sauce before adding the pasta and season it as needed.