Bucatini all'Amatriciana
Pasta all'Amatriciana is one of Rome's four lengendary pasta dishes, along with Arrabiata, Gricia and Carbonara. You can describe it as an arrabiata with guanciale or a gricia with tomatoes. Because it has so few ingredients, the quality of them matter - in particular, that of the tomatoes.
In all, I thought it was fine, but I found the guanciale pointless in this dish. The flavor wasn't strong enough to stand up to the tomatoes, and it added a lot of fat unnecessarily. I think just adding bacon bits to arrabiata would accomplish the same with less fat and less expense.
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Bucatini all'Amatriciana
Ingredients
- 1 28 oz can San Marzano tomatoes
- 10 oz guanciale, cut into 1/2" x 1/4" strips
- 1/2 cup pinot grigio or similar
- red pepper flakes to taste
- ground black pepper to taste
- salt to taste
- 1 lb bucatini
- 3/4 cup Percorino Romano, finely grated, divided
- black pepper to taste
Directions
Mash the canned tomatoes with a potato masher, fork or with your hands. Set them aside.
Add the guanciale pieces to a cold sauté pan and turn heat to medium-low. Cook, stirring occasionally, until the guanciale browns and the fat renders. Add the white wine, increase heat to medium, and deglaze with the white wine. Boil until the alcohol evaporates. Remove the guanciale and set aside.
Add the mashed tomatoes to the pan with the reserved grease. Season with red pepper flakes, black pepper and salt to taste. Bring heat down to medium low and cook until reduced, about 20 to 25 minutes. Return the guanciale to the pot.
Meanwhile, put a pot of salted water to boil. Once boiling, add the bucatini and cook until just al dente.
Using tongs, transfer pasta to the sauce. Mix it in and cook until the pasta absorbs the sauce, adding some pasta water if necessary. Mix in 1/2 cup of Pecorino. Serve, with additional pecorino on top.
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Adapted from several recipes
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