Bucatini all’Amatriciana looks simple, but every little movement counts. Tomatoes, guanciale, pecorino and hot peppers: distinct flavors on a thick, hollow dough. Fortunately, the end result is usually sold out faster than someone can say "buon appetito".
Thorough preparation
- Preparation: prepare all the ingredients, grate the cheeses, chop the necessary ingredients, and set aside a large mug for the pasta's starchy cooking water. With Italian pasta, it is important to have everything at hand due to the quick assembly.
- Cut the guanciale into strips, then fry until crispy over medium heat. Lift out the pieces, leaving the fat in the pan.
- Add the hot pepper to the fat, then, if using, pour wine and boil off the alcohol.
- Crush the tomatoes, add to the pan, and cook for 12-15 minutes into a thick, glossy sauce.
- Cook the bucatini until al dente, then add it to the tomato sauce with a little cooking water. Return most of the guanciale.
- Serve with pecorino, the remaining crispy meat and freshly ground pepper.
- Finishing and serving: serve the pasta immediately on a preheated plate. Before serving, check the consistency of the sauce; if it's too thick, loosen it with a little cooking water, if it's too thin, work it together with short, vigorous stirring.
Practical tips and common mistakes
- Fry the guanciale separately until crispy, and only turn it back at the end, so that its texture remains in the sauce.
- Cook the pasta until al dente, because it softens even more in the sauce.
- Grate the cheese finely and add it in several portions so that it melts smoothly.
- Serve fresh: these sauces thicken quickly as they stand.