How to Make BUCATINI all'AMATRICIANA Like a Roman

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Cut the guanciale into thin slices, then into strips, so each strip has fat on the outside and meat in the middle.
2. Cut the cherry tomatoes in halves, or quarters if you want smaller pieces.
3. In a bowl, crush the peeled tomatoes with an immersion blender until smooth.
4. Heat an aluminium pan over medium-low heat. Add the guanciale strips and cook until crispy, about 5 minutes.
5. Add the cherry tomatoes, lower the heat to low, and cook for 5 minutes, stirring often.
6. Add the tomato sauce to the pan and mix. Optionally, remove the guanciale before adding the peeled tomatoes.
7. Raise the heat, add a pinch of sea salt, and simmer the sauce for 20 minutes.
8. Bring a large pot of water to the boil and add one tablespoon of sea salt.
9. Add the bucatini and cook according to the packet instructions, about 11 minutes.
10. Add a generous amount of freshly cracked black pepper to the sauce, then mix in some grated pecorino romano.
11. Scoop out some pasta water with a mug and set it aside. Transfer the pasta to the saucepan with tongs and toss everything together.
12. Toss the pasta. If the sauce is still runny, add pasta water and toss again to thicken it.
13. Add more pecorino romano and toss again.
14. Plate the pasta, topped with the cherry tomatoes and guanciale from the pan, and finish with a little pecorino romano and black pepper.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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