How to prepare the real Italian recipe of “the Perfect Bucatini Or Mezzemaniche all’ Amatriciana”
The real “amatriciana alla romana”, is a unique and traditional recipe. Originating from the town of Amatrice (in the mountainous Province of Rieti in Lazio area), the Amatriciana is one of the most well-known pasta sauces in Roman and Italian cuisine. While bacon comes from the sides or belly of the pig, “guanciale” or “pancetta” is the cured pork jowl. Onion is not preferred in Amatrice, but is shown in the classical handbooks of Roman cuisine.
Ingredients for 4 people
- Extra Virgin Olive Oil, 2 tablespoons or more as preferred
- 300 gr of peeled Tomatoes better if fresh
- 400 grams of Pasta type Bucatini or Mezzemaniche
- 150 grams of diced “Pancetta” or “Guanciale” (similar to Bacon)
- Salt, Black Pepper as you prefer
- 80 grams of Pecorino cheese or Parmesan cheese
1. In a casserole combine the oil and the “pancetta”, gently fry so that the “pancetta” becomes brown and crunchy. Once done drain the “pancetta” and place it in a pot.
2. Add the tomatoes in the boiling oil, add salt and pepper and cook for about 20 minutes. Once cooked add the “pancetta” or pork bacon sliced.
3. Drain the pasta, add it to the pot and stir-fry for about 1-2 minutes mixing as desired and sprinkle with Parmesan or Pecorino cheese to serve. It is important not to overcook the pasta that should be always “al dente”.
Posted by Nicoletta and Tiziana