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How To make Bucatini All' Amatriciana
3 Pounds fresh tomatoes
coarsely chopped
1 Tablespoon olive oil
1 Pound pancetta :
cut in 3X1" pices
1 Cup diced onion
1 Cup white wine
2 1/2 Tablespoons minced fresh chili pepper seeds removed
1 Teaspoon dried red pepper flakes
1/2 Cup sliced fresh basil leaves :
plus 4 sprigs
1 1/2 cups finely grated Pecorino Romano
1 teaspoon kosher salt
Freshly ground black pepper 3/4 pound Bucatini -- or Perciatelli
In a 3-quart non-reactive saucepan heat the tomatoes over medium heat until juicy, about 5 minutes. Pass the tomatoes through a food mill and puree. Set aside
Wipe saucepan clean and return to medium heat. Add olive oil and pancetta and cook, stirring for, about 15 minutes or until pncetta is crisp. Remove from pan with slotted spoon and reserve.
Pour off all but about 2 tablespoons of fat from the pan. Add pnions and cook over medium heat until golden, about 5 minutes. Add white wine and reduce by 3/4. Add reserved tomatoes, chili pepper, and red pepper flakes. Simmer gently for 30 minutes, stirring occasionally with a wooden spoon.
Add reserved pancetta, basil, and 3/4 of the Pecorino Romano. Season with salt and pepper. Simmer for an additional 15 minutes, stirring occasionally. (May be prepared ahead up to this point, and frozen for future use.)
Bring 1 gallon of water to a boil and add 1 tablespoon of salt. Cook the bucatini until al dente. Drain and toss with the sauce. Pour into a warmed serving bowl and sprinkle with remaining cheese.Garnish with basil sprigs.
How To make Bucatini All' Amatriciana's Videos
BUCATINI ALL'AMATRICIANA RECIPE. HOW TO MAKE SUPER TASTY TRADITIONAL ITALIAN PASTA.
QUICK AND EASY DELICIOUS PASTA!
Spaghetti All'Amatriciana - Traditional Italian Recipe - Amatriciana Sauce
Here is another traditional roman recipe. This is a popular recipe in Rome. A to die for pasta recipe. This dish comes from a little town about an hour from Rome called Amatrice hence the name.
I hope you enjoy the video ;)
Ingredients for 4 people:
- 400 gr of spaghetti
- 200 gr of Pecorino cheese
- 1 Tbs of strutto (pork lard)
- 1 chili pepper
- 200 gr of guanciale (cured pork)
- 500 gr of tomato sauce or chunks
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AUTHENTIC BUCATINI ALL' AMATRICIANA
Today we learn how to make Pasta Amatriciana with Bucatini, one of the 4 classic Roman pasta dishes along with cacio e pepe, carbonara and pasta alla gricia. We know how to make two, today we learn another. It's basically a simple tomato sauce that uses guanciale or in this case, pancetta and its fat too flavor the sauce and finished with black pepper and pecorino cheese. It's an easy authentic pasta recipe and its as delicious as it is easy.
#PastaAmatriciana #Pasta #NotAnotherCookingShow
LINKS TO THE OTHER ROMAN PASTAS:
CARBONARA
CACIO E PEPE
GRICIA
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RECIPE
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Bucatini all'amatriciana - recipe
The exact recipe and the instructions with individual steps are available on our website at:
Bucatini
80g Guanciale (alt. Pancetta) (roughly diced)
400g canned tomatos (crushed)
Pecorino
50ml white wine
1 garlic clove (with skin)
Chiliflakes
Olive oil
Salt, pepper
Bucatini all'Amatriciana at Lupa
Bucatini all’Amatriciana is one of the most quintessential dishes of Lazio. It’s exceedingly simple, but relies on a perfect al dente noodle and a high-quality guanciale to really sing. At Lupa Osteria Romana in New York City, chef Rob Zwirz has mastered it. Here’s the official Lupa-approved recipe.
Bucatini all'Amatriciana | Chef Jean-Pierre
Hello There Friends, Bucatini allAmatriciana today! A Traditional Italian Pasta dish with a little Jean-Pierre twist on it. Not much but just enough to send the Italian Recipe Police in a frenzy. Either way this Pasta Dish turned out amazing and I'm sure you will love it just as much as I do! Let me know what you think in the comments below.
RECIPE LINK:
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PRODUCTS USED BY CHEF:
❤️ Ogliarola (Italian) Extra Virgin Olive Oil:
❤️ Demeyere Reduction / Saucier Pan:
❤️ Set of 3 Silicone Spatulas:
❤️ Laser Thermometer:
❤️ Scrapper / Chopper:
❤️ Signed copy Chef Jean-Pierre's Cookbook:
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0:00 Intro
0:29 What is in Amatriciana
2:00 Making the Sauce
6:17 What Tomatoes to use
6:40 Making the Sauce (cont.)
7:15 The Pasta I Use
8:32 Making the Sauce (cont.)
9:45 Cooking the Pasta
10:28 Finishing Up