Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: Ultimate Pasta
Ingredients: 400 g bucatini; 150 g guanciale; 400 g peeled tomatoes; 80 g Pecorino Romano; 1 chili; to taste fine sea salt

25 minutes prep 35 minutes cook Serves 4

Bucatini all'Amatriciana is a classic pasta dish hailing from Amatrice, a small town in Italy. This dish is renowned for its robust flavors, which are a direct result of the quality ingredients used. The guanciale provides a rich, savory depth, while the peeled tomatoes add a touch of sweetness and acidity. The chili offers a hint of heat, balancing the dish beautifully.

In Amatrice, the finishing touch of Pecorino Romano cheese is what truly sets this dish apart, adding a sharp, salty note that complements the other ingredients. The bucatini, with its hollow center, captures the sauce perfectly, ensuring that every bite is a harmonious blend of flavors. This dish is a celebration of simplicity and the power of well-chosen ingredients.

Ingredients

400 gbucatini
150 gguanciale
400 gpeeled tomatoes
80 gPecorino Romano
1chili
to tastefine sea salt

Method

Fill a large pot with water and bring it to a rolling boil. Add a generous amount of fine sea salt, enough to make the water taste like the sea. This will season the bucatini as it cooks, enhancing the overall flavor of the dish.
While the water is heating, cut 150 g of guanciale into strips about 1 cm wide. Heat a wide pan over medium heat and add the guanciale. Cook until the fat renders and the guanciale becomes golden and crispy, which should take about 5-7 minutes. The aroma will be rich and inviting.
Once the guanciale is crispy, add one chili, either whole or sliced, depending on your heat preference. Stir it into the rendered fat to infuse the oil with a gentle heat. Pour in 400 g of peeled tomatoes, crushing them with your hands or a spoon as they hit the pan. Stir everything together and let it simmer, allowing the flavors to meld. Taste and adjust with fine sea salt if needed.
When the water is boiling, add 400 g of bucatini. Cook the pasta until it is just shy of al dente, stirring occasionally to prevent sticking. This will take a few minutes less than the package instructions suggest, as it will finish cooking in the sauce.
Before draining the pasta, reserve a cup of the starchy pasta water. This will help to bind the sauce to the pasta and create a silky texture.
Add the drained bucatini to the sauce in the pan. Toss everything together over low heat, adding a splash of the reserved pasta water to loosen the sauce as needed. The pasta should be well-coated and the sauce should cling to each strand.
Remove the pan from the heat and grate 80 g of Pecorino Romano over the pasta. Toss again to combine, ensuring the cheese melts into the sauce, creating a creamy consistency. Serve the Bucatini all'Amatriciana hot, with an extra sprinkle of Pecorino Romano if desired.