INGREDIENTS

Serves 4

Guanciale, pecorino, pomodoro, e basta. Bucatini all’Amatriciana is one of Rome’s four most iconic pastas, but, as the only one with tomato, it’s both the lightest and our team’s undisputed favorite.

350 g of bucatini (or spaghetti or rigatoni, we guess) - 150 g guanciale - 75 g Pecorino di Amatrice (or Pecorino Romano DOP), grated - 8-10 fresh, ripe, and firm tomatoes - 1 tablespoon of extra virgin olive oil - A splash of dry white wine - Salt, to taste

PREPARATION

1. Blanch the tomatoes in salted water for one minute. Peel the skin, cut into quarters, and set aside.
2. Remove the pepper rind and cut the guanciale into long slices, then into smaller strips (not cubes).
3. Place a non-stick pan onto low heat. Cook the guanciale in its own fat until the grease is translucent. Be careful not to burn it.
4. Collect with a fork or slotted spoon and set aside, leaving the fat in the pan.
5. Turn up the heat and add a splash of dry white wine. Add the tomatoes and a pinch of salt to the pan, and cook on low heat for 15 minutes.
6. Once cooked, mash the tomatoes with a fork until pulpy. Continue to cook until all the liquid has evaporated.
7. Bring a large pot of salted water to a boil. Add the pasta. Cook until al dente (about two minutes less than package directions).
8. Drain and add directly to the frying pan. Toss with the sauce over high heat.
9. Add reserved guanciale and Pecorino, and toss some more.
10. Serve hot with extra Pecorino on top!

Thanks to Italy Segreta for this recipe.

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