Ingredients: serving 4
320 gr. (11.28 oz.) Bucatini pasta
100 gr. (3.52 oz.) Guanciale (Pork's cheek)
100 gr. (3.52 oz.) Parmesan Cheese
100 gr. (3.52 oz.) Pecorino Cheese
4 Ladles Tomato Sauce with Onion
Extra Virgin Olive Oil
Chili Pepper Flakes
This is the Roman version of the famous Amatriciana, named Matriciana. This recipe gets its name from Amatrice, the town in northern Lazio where it was created.
For each Roman sauce there is a different shape of pasta and Bucatini is the right pasta for this sauce
If you want to learn how to make the original Spaghetti Amatriciana, watch our video
In a large frying pan pour the olive oil (1 Tbsp) then add guanciale* roughly chopped. Place the pan over high heat then add a pinch of chili pepper flakes. Meanwhile put Bucatini into a pot of salted boiling water.
Fry slowly the guanciale on medium-high heat until it becomes crispy then add 4 ladles of tomato sauce (1 per person) add a handful of pecorino and cook until pasta is ready
Once Bucatini is cooked "al dente" drain and trensfer to the pan. At this point remember to add a little pasta cooking water into the pan because the starch helps to amalgamate pasta with sauce
Now replace the pan over the heat, take a handful of pecorino, a handful of parmesan and spread all over Bucatini.Stir to amalgamate pasta with sauce over high heat until the water has reduced then saute until the sauce becomes thick and creamy Turn off the heat and transfer Bucatini to the serving dish. Just before serving, add a little more of pecorino and parmesan
*Guanciale is traditionally used to make this sauce, if you don't find guanciale use a good quality bacon or pancetta.