Pinocchio's Best Italian recipes: Bucatini Amatriciana

The bucatini all'Amatriciana is a typical dish of Rome actually enjoyed all around Italy.

It originated in Amatrice, a village in Lazio around two hours northeast of Rome. This recipe was first prepared with just guanciale and Pecorino Romano – tomatoes weren't added until the end of the 17th century.

This delicious pasta dish calls for just a few ingredients, and it's easy to make at home – just follow the recipe below.

How to Make Bucatini all'Amatriciana:
Preparation: 1 hour - Difficulty: Easy
Portions: 6/5 people - Cost: Low 

Ingredients:

• 1 MUTTI Tomato Puree Passata - 700g (24.5oz)
• 1 pack of RUMMO Bucatini - 454g (1lb) you can also use spaghetti if you prefer. 
• 10oz Guanciale (Cured Jowl)
• ½ cup (about 3 oz.) Pecorino Romano
• Salt – pepper

How to cook Bucatini all'Amatriciana

Bring a pot of water to a boil and put some salt in it.
Cut the guanciale into small strips.
Cook the guanciale in a pan until (around 3-5 minutes), then remove a part of the guanciale, and set aside.

Put the tomato sauce in the pan with 1 cup of water, add salt & pepper to taste and cook on a low heat for at least 30/35 minutes. 

Cook the Bucatini "al dente" in the boiling water for 7/8 minutes then drain the pasta very well, pour it into the pan and mix it with the tomato sauce.

Now put the pasta in the plates, add some crispy guanciale lardons and some grated pecorino cheese. 

The dish is ready, Buon Appetito!

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