https://www.lifestylefood.com.au/recipes/18694/bucatini-all-amatriciana

LifestyleFOOD.com.au

Try this delicious recipe from Two Greedy Italians.

Ingredients

  • 400g bucatini

  • 80g pecorino, freshly grated

  •  Sauce

  • 130g guanciale, cut into small cubes

  • 1 small onion, finely chopped

  • 3–4 tbsp extra virgin olive oil

  • 1 hot dried red chilli, finely chopped

  • 2 tbsp dry white wine

  • 500g San Marzano tomatoes, cut into quarters

Method

  • 1.

    This recipe – which originated in Amatrice, near Rome – was taken to heart by Roman chefs and has now become familiar all over the world. It is simplicity itself to make, but you must use bucatino – a large spaghetti-type pasta with a hole in the middle, which makes it easy to cook. You should also use guanciale, cured pig cheek, although you could substitute the less tasty pancetta. Use pecorino cheese here rather than the posher (and dearer) Parmesan.

  • 2.

    For the sauce, put the guanciale and onion in a pan with the oil and chilli, and fry gently for about 4–5 minutes. Add the white wine and tomatoes and cook for a further 15–20 minutes, stirring occasionally.

  • 3.

    Meanwhile, bring a large saucepan of lightly salted water to the boil, and cook the pasta until al dente. Strain the bucatini and mix with the sauce. Serve sprinkled generously with the freshly grated pecorino.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 285kj
  • Fat Total 12g
  • Saturated Fat 3g
  • Protein 10g
  • Carbohydrate 33g
  • Sugar 3g
  • Sodium 206mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

Recipes:

TWO GREEDY ITALIANS EAT ITALY by ANTONIO CARLUCCIO & GENNARO CONTALDO, published by Quadrille (£20, hardback)

PHOTOS:

Photos ©DAVID LOFTUS

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