Bucatini all’Amatriciana

Ingredients :


  • 100g of guanciale, or good quality pancetta, diced into 0.5cm cubes
  • 400g of San Marzano tomatoes, (1 tin)
  • 1/2 onion, diced (optional)
  • 1/2 red chilli, diced (optional)
  • 50ml of white wine
  • olive oil
  • 400g of bucatini pasta
  • Pecorino Romano, to grate on top
  • basil leaves, torn

Method :

1-To begin, slowly heat the diced guanciale with a tablespoon of olive oil over a medium-low heat. If using onions and chilli, add them to the pan to soften in the rendered fat, cooking them until soft but without colour
2-Once the guanciale is lightly golden, add the white wine and reduce by three quarters
3-Add the tin of tomatoes (if using whole tomatoes, roughly chop them first)
4-Cook down on a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a pinch of sugar if necessary
5-Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
6-Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
7-Serve straight away with plenty of grated Pecorino Romano and some torn basil leaves


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