Amatriciana is a pasta sauce is made with guanciale and pecorino cheese, with white wine and tomato added, originating from the town of Amatrice. Bucatini Amatriciana has been recognised as one of Italy's national treasures.
- 1 tbsp extra-virgin olive oil, plus extra for drizzling
- 100 g guanciale (or smoked pancetta), trimmed and cut into small chunks
- 1-2 red bird’s eye chillies, or to taste, seeded and finely chopped
- 80 ml (⅓ cup) dry white wine
- 400 g can peeled tomatoes
- sea salt flakes, to taste
- 400 g bucatini
- 75 g freshly grated pecorino
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Bring a large saucepan of well-salted water to the boil.
2. Heat 1 tablespoon of oil in a large frying pan over medium-low heat. Add the guanciale and chilli and cook for 2-3 minutes or until the fat has rendered out and the pork is caramelised. Add the wine and simmer for 1 minute or until the alcohol has cooked out. Add the tomatoes, breaking them up with a fork, then increase the heat to medium-high and simmer for 15-20 minutes or until slightly thickened.
3. When the water is boiling, add the bucatini and stir well. Cook for a few minutes short of “al dente”, then remove with tongs or a pasta fork straight into the sauce, dragging along some pasta cooking water. Season to taste, then toss to coat well. Serve drizzled with a little extra oil and scattered with pecorino.
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