Bucatini all'Amatriciana
A classic Italian pasta recipe for Bucatini all'Amatriciana with guanciale, chilli, garlic, wine and tomatoes.
Ingredients
- 120 g Guanciale Can also use pancetta or streaky bacon
- 2 Shallots Finely diced
- 5 Garlic cloves Finely diced
- 1 tbsp Chilli flakes
- 200 ml White wine
- 400ml Tinned tomatoes
- 150 g Bucatini Or other pasta shape
- Salt and Pepper
- Parmesan or Pecorino, to serve
Instructions
- Slice the guanciale into thin strips and add to a saute pan over a medium heat. Fry for 5 minutes, by which time all of the fat will have rendered from the guanciale. Cook until crisp, for a couple more minutes, or to your liking.
- Add the shallots, garlic and chilli flakes and cook for a further minute or two until the shallots and garlic have just softened but not coloured.
- Pour in the white wine and simmer until reduced by half, around a minute or two.
- Add in the tinned tomatoes and simmer for 10 minutes. Season the sauce with plenty of black pepper and a pinch of salt, remember that the guanciale is salty. Meanwhile, cook the bucatini according to the packet instructions in salted boiling water. You should be able to taste the salt in the water, so add about a tablespoon at least.
- When the pasta is cooked, use tongs to transfer the cooked pasta into the sauce. Add a ladle of the pasta cooking water and toss to combine, cooking for a minute or more until silky.
- Serve at once topped with some grated Parmesan cheese and a grind of black pepper.
