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Pasta all’Amatriciana — Bucatini with Guanciale, Tomatoes and Pecorino
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Source: https://recipheon.com/en/recipes/main-dishes/pasta-allamatriciana-bucatini-with-guanciale-tomatoes-and-pecorino
About this recipe
Pasta all’amatriciana is bucatini in a tomato sauce with browned guanciale and bold sheep’s milk pecorino. The fat slowly rendered from the cured pork jowl forms the base of the sauce, so no extra olive oil is needed. Remove the guanciale while the tomatoes simmer so it keeps a soft center and lightly crisp edges. Use the canned tomatoes with their juice and cook until thickened. Finish cooking the pasta in the skillet with the measured cooking water, then stir in the finely grated cheese off the heat. These quantities make four servings.
Ingredients
Pasta and amatriciana sauce
400 g dried bucatini made from durum wheat semolina, with no added egg
120 g cured, unsmoked guanciale (pork jowl), weight after removing the skin; the rendered fat goes into the sauce
500 g canned whole peeled tomatoes with their juice, weight without draining
60 g aged Pecorino Romano made from sheep’s milk, weight without the inedible rind; 40 g for the sauce and 20 g for serving
0.5 g dried chili flakes
1 g ground black pepper
24 g fine salt for the pasta water; most is discarded with the water
4000 ml water for cooking the bucatini; 150 ml of the cooking water goes into the sauce and the remaining liquid is discarded
Steps
Cut the guanciale without its skin into strips about 5 mm thick and 2–3 cm long. Grate the pecorino very finely so it combines easily with the hot pasta. Put the tomatoes and their juice in a bowl and crush them into small pieces with a fork.
Spread the guanciale in a cold, wide skillet and set over medium-low heat. Cook for about 8–10 minutes, stirring occasionally, until the fat renders and the strips turn light golden around the edges while staying soft in the center. Use a slotted spoon to transfer them to a plate, leaving the fat in the skillet; do not wait for the meat to turn dark brown and hard. Meanwhile, start heating a large pot with 4000 ml of water, with the lid on.
AI-generated Reduce the heat under the skillet and add the chili flakes to the rendered fat. Stir briefly, then carefully add the tomatoes with all their juice and the black pepper. Simmer without a lid over low heat for about 15–20 minutes, stirring occasionally and crushing any larger tomato pieces. The sauce should thicken, and a spatula drawn across the bottom should leave a trail that closes slowly; cook the pasta as described in the next step while the sauce simmers.
After the sauce has simmered for about 5 minutes, bring the water in the pot to a boil, add 24 g of salt and put in the bucatini. Cook without the lid at a gentle boil, stirring at the beginning, until the strands bend but are still distinctly firm in the center, usually about 8–10 minutes and roughly 2 minutes less than the time given on the package. Just before draining, measure out 150 ml of cooking water. Quickly drain the pasta without rinsing it and discard the remaining liquid from the pot.
Add the bucatini to the finished sauce, along with the guanciale and any juices and fat that have collected on the plate. Pour in 100 ml of the measured cooking water and keep the remaining 50 ml for finishing. Cook over medium heat for about 2–3 minutes, stirring vigorously with tongs and moving the skillet, until the pasta is springy with a slight bite and the sauce thoroughly coats the strands.
Take the skillet off the heat, add the remaining 50 ml of measured cooking water and stir. Wait about a minute for the sauce to stop boiling, then stir in 40 g of finely grated pecorino in two additions, mixing vigorously; do not reheat, so the cheese does not form clumps. Divide the pasta, sauce and guanciale among four plates, sprinkle with the remaining 20 g of cheese and serve immediately.
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