Bucatini all'Amatriciana
Ingredients: Bucatini, White wine, San Marzano tomatoes, Salt, Pecorino Romano DOP (aged 12 months) · 30 min cook time · 700kcal · $14.02
Ingredients
200g Bucatini, 50ml White wine, 400g San Marzano tomatoes, 1pinch Salt, 50g Pecorino Romano DOP (aged 12 months), 2pieces Chili pepper, 100g Seasoned guanciale
Instructions
1. Cut the guanciale into slightly thick strips, about a couple of centimeters.
2. Put the guanciale in a pan on low heat and add a couple of chili peppers. Let it sweat slowly.
3. While the guanciale is cooking and releasing its fat, break the San Marzano tomatoes with your hands. If you leave a few bigger pieces, don't worry because it's nice to feel them in your mouth later.
4. Once the guanciale is done, turn off the heat, take the wine and deglaze it. Turn the heat back on and let the wine evaporate for 30-40 seconds.
5. Once the alcohol has evaporated, add the tomatoes. Pour a little water into the tomato container to clean it out and add that in as well. Set it to medium-low heat, more towards low. Add a pinch of salt. Give it a stir and leave it on the heat so the tomato reduces a bit and takes on the right flavor. Let this cook a little longer, it needs to reduce and develop the right flavor. Don't take it off too early or you'll end up with watery sauces that taste like nothing. It needs to be quite thick.
6. Once the pasta is ready, turn on the heat and drain it, then put it in the pan. At this point, give it a good toss and cream it together a bit. Leave it on for a bit, just a little. Once it's creamed, take it off the heat.
7. Add some pecorino cheese. A light dusting on top and let's plate it. Now the contents of the pan, what's left, which is the best part, we're going to put right on top like this. And a nice handful of pecorino to garnish and finish it off.
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