While bucatini all'Amatriciana is associated with Rome, the pasta dish is actually enjoyed all around Italy. It originated in Amatrice, a village in Lazio around two hours northeast of Rome.
Considered cibo povero (peasant cooking), this recipe was first prepared with just guanciale and Pecorino Romano – tomatoes weren't added until the end of the 17th century. The pasta dish calls for just a few ingredients, and it's easy to make at home – just follow the below recipe.
Bucatini all'Amatriciana
Serves 4
Skill Level: Easy
Time: 1 hour
Ingredients:
1 lb. San Marzano tomatoes (or plum tomatoes)
12 oz.. bucatini pasta
4 oz. guanciale (bacon-like cured cheek meat)
3⁄4 cup grated Pecorino di Amatrice (about 3 oz.), or alternatively, 1⁄2 cup (about 2 oz.) Pecorino Romano
1 fresh red chili pepper
extra-virgin olive oil
salt – pepper
Method:
Bring a pot of water to a boil.
Cut the guanciale into 1/4″ strips.
Heat a drizzle of oil in a pan, sauté the guanciale until cooked (around 3-5 minutes), then remove and set aside.
Cut a small cross into the top of each tomato and drop them into boiling water for 1 minute, then cool in iced water, peel, remove the seeds, and chop into 1″ pieces.
Remove the seeds from the chili pepper and then slice it.
Cook the chili pepper and tomatoes for 30-40 minutes in the same pan as the guanciale, then return the guanciale to the pan.
Bring another pot of water to a boil Add salt. Cook the bucatini until al dente and drain.
Serve with the sauce and top with grated Pecorino.
Recipe: Joëlle Néderlants
Photography: Riccardo Lettieri
Styling: Beatrice Prada