Easy Bucatini all’Amatriciana Recipe
Bucatini All’Amatriciana is such a simple dish, it only requires a handful of ingredients, but the end result is one of the most delicious and savory pasta dishes ever. The pancetta makes all the difference, and while you can use bacon, I strongly urge you to use pancetta or guanciale for that real authentic flavor. There are many versions of Amatriciana out there, but the main ingredients in it are pancetta or guanciale, tomatoes, bucatini and some freshly grated Pecorino cheese. I chose to use a tomato sauce, but you can use fresh tomatoes, canned tomatoes, whatever you have on hand. The simplest recipes usually make the most delicious dishes, and that simplicity is what shines in this dish. With just a handful of great ingredients and just a few minutes, you’ll be rewarded with an incredible and unforgettable dish.
Oil – I use a little bit olive oil to fry the pancetta and onion in. Meat – I use pancetta, cut into ½-inch pieces. Guanciale is traditionally used in Amatriciana. While pancetta is salt-cured pork belly, guanciale is salt-cured pork jowl (cheek). You can use either guanciale, pancetta or bacon. Onion – A white or yellow onion works, that is chopped. Onions always add a nice flavor, especially to any tomato base sauce. Wine – Dry white wine works best, but substitute with chicken stock if you prefer a non-alcoholic version. Tomato Sauce – I use a large can of tomato sauce. Canned whole tomatoes, or diced tomatoes will also work. Pasta – You’ll need a package of bucatini which has a hollow centre to help deliver more sauce. Use other pasta such as spaghetti, if you prefer. Seasoning – Season with salt and pepper to taste. Feel free to also add some red pepper flakes for a bit of heat. Cheese – Pecorino, freshly grated is best. Parmesan is another option but use ⅓ less because it has a stronger flavor.
How To Make Bucatini all’Amatriciana
Leftovers
Bucatini Amatriciana will easily last for 3 to 4 days in the refrigerator, stored in an airtight container. Just be sure to allow it to fully cool before placing it in the fridge.
Freezer
To further extend the shelf life of this pasta, freeze it in an airtight container or heavy-duty freezer bag, for up to 4- 5 months.
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