Bucatini All' Amatriciana Recipe | A Taste of Rome
Bucatini all'Amatriciana is a classic Italian pasta dish from the town of Amatrice in Lazio. It is made with bucatini pasta, Pancetta or guanciale (cured pork cheek), pecorino Romano cheese, tomato sauce, and black pepper. The dish is simple to make but incredibly flavorful, and it is one of the most popular pasta dishes in Italy.
In this video, I will show you how to make bucatini all'Amatriciana like a Roman. I will use all of the traditional ingredients, including pancetta, pecorino Romano cheese, and San Marzano tomatoes. I will also teach you how to make the perfect tomato sauce for this dish.
Brooklyn Brothers Recommendations on Amazon:
Ingredients:
• 1 pound bucatini pasta
• 1 tablespoon extra virgin olive oil
• 1 pound pancetta, cut into small cubes
• 1/2 red onion, finely chopped
• 1 (28 or 35 oz.) can of imported plum tomato
• 1/2 cup grated pecorino Romano cheese
• Pinch of crushed red pepper
• 1/4 teaspoon black pepper
• 1 tsp. of salt
Instructions:
1. Slice Pancetta and dice red onion
2. Heat pan on medium heat, add olive oil and pancetta
3. Fry pancetta for 10 min. until its crispy
4. Remove and reserve the pancetta and then add the red onion
5. Add crushed red pepper and let onions fry until translucent
6. Add plum tomatoes salt and pepper, then crush the tomato
7. Begin cooking the Bucatini Pasta and let sauce cook for 20 minutes
8. Once Bucatini is cooked, add it to the sauce along with pancetta, and Romano cheese
9. Let past cook in the sauce for a minute while continually stirring
10. Serve immediately with additional grated pecorino Romano cheese
Friends, if you like our delicious recipes, then SUBSCRIBE to our channel:
Hit the Notification Bell to be the first to try our new recipes!
Rate our videos with likes and comments – this will help our channel grow.
Facebook:
Pinterest:
#easy_recipes #Bucatitin #BrooklynBrothers
Disclosure: We are participants in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.
Classic Bucatini all’Amatriciana
Ciao! Subscribe to my channel, it helps me a LOT ;)
Classic Bucatini all’Amatriciana
#thepastaqueen #pasta #redsauce #Bucatini
Send me your recipes on instagram!
I am also TikTok's Pasta Queen, here
How to Make Anne’s Bucatini All’Amatriciana | Food Network
The central ingredient of amatriciana sauce is guanciale, cured pork jowl or cheeks — and it's everything. Pair the pork cheeks with onions, crushed red pepper, tomatoes, Parmesan, finishing oil and cooked bucatini,
Subscribe ►
Get the recipe ►
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Bucatini All'Amatriciana
Recipe courtesy of Anne Burrell
Total: 1 hr 35 min
Prep: 20 min
Cook: 1 hr 15 min
Yield: 4 to 6 servings
Level: Easy
Ingredients
Extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
Kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
Directions
Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale.
YUUUMMMEEEEE!
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#BucatiniAllAmatriciana #SecretsofaRestaurantChef #FoodNetwork
How to Make Anne’s Bucatini All’Amatriciana | Food Network
How To Make My Favorite Pasta Dish - Bucatini All'Amatriciana
When I studied abroad in Florence Italy, I had Bucatini All'Amatriciana for the first time. The dish instantly blew my mind and has ever since been one of my all time favorite foods.
If you want the full written recipe, you can find it on my website:
Remember to like this video and subscribe!!
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
How to Make BUCATINI all'AMATRICIANA Like a Roman
Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana. Amatriciana is cooked with the amazing flavors of guanciale, tomato sauce, pecorino romano cheese, and the bucatini pasta is perfect for it. This pasta noodle has a hole running through the middle to soak up all the flavors of the sauce from the inside out.
This recipe is authentic but with one small twist – do you think my added ingredient takes this to a new level?
???? Follow this link to read and print the written recipe:
#amatriciana #pasta #vincenzosplate
===============================================
????SUBSCRIBE TO MY YOUTUBE CHANNEL (IT’S FREEEEEE ;-)
Join this channel to get access to perks:
????Here is the link to Buy my Merch (and the No Pineapple on Pizza T-shirt):
????Share it with your FOODIE friends on FACEBOOK
????Check out my website to get more recipes
????Join my Small Group Private Italian Tour and discover the secret gems of Italy with me. Check out the itinerary and make sure you book asap (Only 10 spots available)
????LIKE Vincenzo’s Plate ON FACEBOOK
????FOLLOW ME ON INSTAGRAM @vincenzosplate
???? To purchase my t-shirts and more follow this link:
✔LIKE, SHARE and COMMENT on my videos please. It really means a lot to me.
=========================================================
⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Bucatini all'Amatriciana
0:56 Ingredients for Bucatini all'Amatriciana
4:37 How to Cook the Guanciale
7:27 How to Make the Amatriciana Sauce
9:11 How to Cook Bucatini
10:18 Combine the Sauce with Bucatini
12:31 How to Serve Bucatini all'Amatriciana
13:56 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate
==========================================================
???? #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).