Bucatini All' Amatriciana

Von Vincenzo's Plate · 30 Min.

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Zubereitung

1. Cut the guanciale into thin short strips and set aside.
2. Warm a little extra virgin olive oil in a pan, then add the guanciale and let it crisp slightly, stirring now and then.
3. Add 1/2 glass of white wine, stir it in and let it evaporate.
4. Empty a can of Mutti peeled tomatoes into a bowl and crush the large pieces with the back of a fork, then stir.
5. Add freshly ground pepper, dried chilli and a handful of grated Pecorino Romano to the sauce and mix well.
6. When only a small amount of liquid remains in the pan, add the tomato mixture and stir.
7. Reduce the heat to low and simmer the sauce for 15 to 20 minutes.
8. Bring 5 litres of water to the boil in a large pot, add a generous pinch of rock salt and stir until dissolved. Cook the bucatini until al dente, following the packet instructions.
9. Drain the pasta well, add it to the pan and toss with a wooden spoon so the sauce coats every strand.

Zusammengefasst aus dem Video von Vincenzo's Plate. Schau es dir für die Details an.

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KäseTomateNudelnPecorinoGuanciale