An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 1 box bucatini pasta
- 8 medium plum tomatoes, diced
- 1/2 pound guanciale, diced
- 1 tablespoon lard
- 1/3 cup pecorino cheese
- 1/8 teaspoon chili pepper (optional)
- Salt and pepper
Directions
1.
Prepare
the
water
for
the
pasta
according
the
manufacturer's
instructions.
2.
In a
large
sauté
pan
over
medium
heat,
add
the
lard
to
the
pan
and
swirl
it
around
until
it
has
melted
and
coats
the
bottom
of
the
pan.
To
the
pan,
add
the
guanciale
and
sauté
until
the
fat
has
been
rendered
and
the
meat
is
golden
and
crisp.
3.
Strain
the
guanciale
from
the
pan
onto
a
plate,
and
then
add
the
diced
tomatoes
to
the
pan
along
with
a
pinch
of
salt
and
pepper.
Stir
the
ingredients
in
the
pan
thoroughly
to
combine.
Allow
the
tomatoes
to
come
to a
simmer
and
then
cover
the
pan
and
cook
for
12 -
15
minutes,
stirring
occasionally
or
until
the
tomatoes
have
broken
down
into
a
sauce.
4.
While
the
tomato
sauce
is
cooking,
add
the
pasta
to
the
boiling
water
and
cook
according
to
the
manufacturer's
instructions.
5.
When
the
pasta
has
finished
cooking
to
your
desired
consistency,
strain
it
from
the
pasta
water,
and
then
add
it
to
the
pan
with
the
tomato
sauce.
Add
the
drained
guanciale
back
to
the
pan
with
the
tomato
sauce
as
well
along
with
the
chili
pepper
(optional).
Toss
all
ingredients
well
to
combine.
6.
Remove
the
pan
from
the
heat
and
sprinkle
half
of
the
pecorino
over
the
pasta.
Toss
the
ingredients
in
the
pan
once
more
so
that
the
pecorino
is
evenly
distributed
throughout
the
dish.
7.
Plate
the
pasta
and
top
with
the
rest
of
the
pecorino.
Serve
hot.
Notes
True
Bucatini
all’
Amatriciana
is a
very
local
dish
requiring
pecorino
and
guanciale
from
the
region
of
Amatrice
in
Italy.
While
this
recipe
is
authentic,
the
flavor
will
not
be
identical
to
the
dish
you
would
have
in
Amatrice.
You
can
substitute
spaghetti
if
you
cannot
find
bucatini
pasta.
