Bucatini Amatriciana

PastaDinners
Written By Mackie E
She is beauty. She is grace.

She is beauty. She is grace.

I was in the mood to travel to Rome by way of my kitchen. As always, I love to highlight the local faves Pasta Lab and Primal Supply Meats, who made the bucatini and guaciale. The recipe is a variation of my most favorite dishes from one of my most favorite places in Rome, Roscioli.

There are 4 classic Roman Pasta Dishes - Cacio e Pepe, Carbonara, Grecia, and Amatriciana. While Amatriciana’s siblings are more famous, I think people are missing out on the best.

Try it out and let me know!

Tip: Keep the guanciale on the side and add it before you serve the dish and top it off at the end. Doing this prevents the guanciale from getting soggy .

Serves: 2

Cook Time: 30 Mins

Ingredients:

  • 8 oz Guanciale, Sliced

  • 2 28 oz Cans San Marzano Tomatoes (The better the tomato, the better the sauce)

  • 2 Shallots, Sliced (You can substitute onions, but it will taste more like a marinara)

  • 1 - 2 Cloves Garlic, Minced

  • 3 - 5 Basil Leaves

  • 2 Teaspoons Pecorino Romano

  • 1 - 2 Tspns Kosher Salt

  1. Prepare the guanciale, shallots, and garlic by slicing and dicing.

  2. Place the guanciale in the pan and cook until it is browned. When it is finished, leave the drippings in the pan and let the guanciale rest on a plate on the side.

B Fry Guancial.jpg

3. Place your shallots and garlic in the drippings in your pan and let them sizzle in all that deliciousness. It will smell amazing and make you drool.

4. While the shallots and garlic are doing their thing, put the tomatoes in a bowl and crush them. I like doing it by hand, but do whatever works for you.

5. Once the shallots are translucent, and the garlic is golden, add those tomatoes right into the pot. Let it all simmer together to make a sauce baby for about 20 minutes on medium high.

B Sauce.jpg

6. Add water to a pot with salt and bring to a boil. Add your pasta and cook until it is al dente.

7. Add the cooked pasta to the saucepan along with 2 tablespoons of the pasta water and saute everything together for about 2 - 4 minutes on medium low. This allows the sauce to stick onto your pasta.

8. Top the pasta with the guanciale, basil and pecorino romano.

Dig in and enjoy!

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Mackie E
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