Bucatini in a Roman tomato sauce with crisp guanciale, chilli and pecorino. Serves 4.
3,000ml
1tbsp
150g
1tbsp
0.5tsp
75ml
1 tin400g
350g
finely grated50g
1pinch| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 3,000ml | — | — | |
| 2 | | 1tbsp | — | — | |
| 3 | | 150g | — | — | |
| 4 | | 1tbsp | — | — | |
| 5 | | 0.5tsp | — | — | |
| 6 | | 75ml | — | — | |
| 7 | | 400g | 1 tin | — | |
| 8 | | 350g | — | — | |
| 9 | | 50g | finely grated | — | |
| 10 | | 1pinch | — | — |
Pour 3 litres of water into the large saucepan.
Water · 3,000 ml
Bring to the boil over a high heat.
Add 1 tablespoon of salt.
Salt · 1 tbspLay the guanciale on the chopping board.
Guanciale · 150 g
Cut off the rind and slice it into strips about 1 cm wide and 3 cm long.
Pour the olive oil into the large frying pan.
Extra-virgin olive oil · 1 tbsp
Fry over a medium heat for about 8 minutes, stirring now and then, until golden and the fat has melted out.
Add the chilli flakes.
Chilli flakes · 0.5 tspPour in the wine and let it bubble for about 1½ minutes, until almost gone.
Dry white wine · 75 mlAdd the tomatoes and crush them against the side of the pan with the spoon.
Tinned whole plum tomatoes · 400 gSimmer for about 15 minutes, stirring now and then, until thick.
Meanwhile, add the bucatini to the boiling water.
Bucatini · 350 gBoil for about 10 minutes, stirring now and then with the tongs, until just tender.
Lift the bucatini into the sauce with the tongs, leaving the water behind.
Take the pan off the heat, add the pecorino and toss well, adding a splash of the pasta water if it looks dry.
Pecorino Romano · 50 gGrind over a little pepper.
Ground black pepper · 1 pinch| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 3,000 ml | | Pour 3 litres of water into the large saucepan.⏱ 15sResultWater |
| 2 | — | | Bring to the boil over a high heat.⏱ 10 minResultBoiling water |
| 3 | 1 tbsp | | Add 1 tablespoon of salt.⏱ 5sResultBoiling salted water |
| 4 | 150 g | | Lay the guanciale on the chopping board.⏱ 5sResultGuanciale |
| 5 | Guancialestep 4 | | Cut off the rind and slice it into strips about 1 cm wide and 3 cm long.⏱ 1 min 30sResultGuanciale stripsused in step 7 |
| 6 | 1 tbsp | | Pour the olive oil into the large frying pan.⏱ 10sResultExtra-virgin olive oil |
| 7 | Guanciale stripsstep 5 | | Add the guanciale.⏱ 10sResultGuanciale to render |
| 8 | — | | Fry over a medium heat for about 8 minutes, stirring now and then, until golden and the fat has melted out.⏱ 8 minResultCrisp guanciale |
| 9 | 0.5 tsp | | Add the chilli flakes.⏱ 5sResultGuanciale with chilli |
| 10 | 75 ml | | Pour in the wine and let it bubble for about 1½ minutes, until almost gone.⏱ 1 min 30sResultGuanciale and reduced wine |
| 11 | 400 g | | Add the tomatoes and crush them against the side of the pan with the spoon.⏱ 40sResultAmatriciana sauce base |
| 12 | — | | Simmer for about 15 minutes, stirring now and then, until thick.⏱ 15 minResultAmatriciana sauce |
| 13 | 350 g | | Meanwhile, add the bucatini to the boiling water.⏱ 15sResultBucatini to boil |
| 14 | — | | Boil for about 10 minutes, stirring now and then with the tongs, until just tender.⏱ 10 minResultCooked bucatini |
| 15 | Cooked bucatinistep 14 | | Lift the bucatini into the sauce with the tongs, leaving the water behind.⏱ 40sResultBucatini in amatriciana |
| 16 | 50 g | | Take the pan off the heat, add the pecorino and toss well, adding a splash of the pasta water if it looks dry.⏱ 1 minResultPasta amatriciana |
| 17 | 1 pinch | | Grind over a little pepper.⏱ 5sResultPeppered amatriciana |
| Total Time | 34 min | ||
| Nutrient | Per serving |
|---|---|
| 672kcal | |
| 26g | |
| 29g | |
| 11g | |
| 71g | |
| 3g | |
| 5g | |
| 2,907mg |
Bucatini in a Roman tomato sauce with crisp guanciale, chilli and pecorino. Serves 4.
What you’ll doYou will render strips of guanciale until crisp, add chilli, white wine and crushed tomatoes, simmer the sauce, then toss bucatini through it with pecorino.
