Bucatini all'Amatriciana | Chef Jean-Pierre

By Chef Jean-Pierre · 25 min

Ingredients

Instructions

1. Heat the olive oil slowly in a saucepan. Add the guanciale and cook gently so the lean part does not burn before the fat renders.
2. Once there is enough melted fat, add the onion and cook slowly until it nearly melts.
3. When the onion is soft but not browned, add the white wine and reduce until almost dry.
4. Add the tomatoes and the chili pepper and simmer the sauce for about 15 to 20 minutes.
5. Cook the pasta according to the package instructions.
6. Add the cooked pasta to the sauce and mix well.
7. Stir in the grated Pecorino Romano and serve with more grated cheese and black pepper.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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OnionCheeseTomatoBell pepperPastaBaconOlivePecorino cheese