Italian Pasta Amatriciana (Bucatini all'Amatriciana)

One of the four main pasta dishes of Rome, this dish combines bacon, tomatoes and white wine with long pasta.

One of the four pillars of Roman pasta dishes, Amatriciana comes from the small town of Amatrice up in Lazio’s hills. Sadly the town suffered a devastating earthquake about a decade ago, and around that time restaurants in Rome served bucatini all’Amatriciana as a tribute and to raise funds in the town’s restoration effort. This show of solidarity also put this classic pasta dish firmly back on the map in Rome’s pasta scene. The traditional pasta for this dish is bucatini, a niche style of long pasta that looks like a thick spaghetti but with a channel through the centre. This central channel creates a very different eating experience, making for a chewier, slurpier dish which heightens the aroma. It’s a very simple sauce too, using only tomatoes, a small dash of white wine (though optional) and a rich, hearty base of guanciale (cured pig’s cheek). Guanciale gives it the crucial, flavourful edge - continental deli’s often sell it now - though fatty bacon like pancetta or lardons can suffice. As for the bucatini, some speciality shops will have it, but linguine or spaghetti will do the trick also. Just no onions or garlic! Let’s go!

INGREDIENTS (serves 1-2x)

• 300g bucatini pasta (or linguine/spaghetti)

• 80g fatty bacon, sliced (guanciale, pancetta or lardons)

• 100ml dry white wine - optional

• pinch of dried chilli flakes

• 1x 400g can whole plum tomatoes

• 1/4 tsp salt, or to taste

• 1/2 tsp sugar, or to taste

• 1/4 tsp ground black pepper, or to taste

• 2-3 tablespoons of pecorino romato, finely grated (or use parmesan/grana padano)

WALKTHROUGH

1. First, let’s crisp the bacon. Place a frying pan onto medium heat and add the 80g sliced, fatty bacon. Allow the bacon to sizzle and crisp, releasing its own fat.

   

   

2. Add the 100ml dry white wine, if using, followed by the pinch of dried chilli flakes. Allow the liquid to reduce down until only a couple of tablespoons of liquid remains in the pan.

   

   

3. Add the 400g of canned plum tomatoes. Crush them with a spatula once they’re added and allow them to come to a simmer. Simmer for sauce for 5-10 minutes or until rich.

   

   

4. Season the sauce with salt, pepper and sugar to taste.

5. Place your pasta into boiling, well-salted water. Simmer the pasta according to the packet instructions, until 2 minutes before the suggested time.

   

6. Remove the pasta from the water and transfer it immediately to the hot amatriciana sauce. Once all added, add a small dash of the pasta water and keep the pasta over a low heat, stirring until it is well-coated in sauce.

   

7. Finally, turn off the heat and add the 2-3 tablespoons of grated pecorino romano cheese, followed by a small amount of pasta water. Stir the cheese into the sauce for 20-30 seconds until smoothly combined.

   

   

8. Serve the pasta amatriciana immediately, with an extra skiff of pecorino cheese if desired. Enjoy!