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Authentic Amatriciana, Roman Style
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Cut the guanciale into matchsticks (batons).
Ingredients for this step
Guanciale
2 slices
2:12
~1 min
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Ingredients
1
Cut the guanciale into matchsticks (batons).
Guanciale 2 slices
2:12
~1 min
2
Bring 2L of water to a boil, add 30g salt, and start cooking the pasta.
4:09
~10 min
3
Place the guanciale in a cold frying pan and warm over medium-low heat. No olive oil.
4:16
~1 min
4
Render slowly for about 8 minutes until the fat has run out and the guanciale is crisp.
5:06
~8 min
5
Set aside half of the crispy guanciale on a tray for the topping.
6:36
~1 min
6
Add the tomato purée to the rendered fat in the pan. Heat and stir to emulsify.
6:50
~1 min
7
Reduce to low heat and adjust with salt. If the tomato is too acidic, add a small pinch of sugar to balance.
7:30
~2 min
8
Add the cooked bucatini to the pan and toss thoroughly with the sauce.
9:05
~1 min
9
Sprinkle in pecorino romano and toss quickly to add saltiness and richness.
9:29
~1 min
10
Plate and finish with the reserved guanciale and an extra dusting of pecorino romano.
9:58
~1 min
1
Step 1
Cut the guanciale into matchsticks (batons).
Guanciale
2 slices
2
Step 2
Bring 2L of water to a boil, add 30g salt, and start cooking the pasta.
Bucatini
1 serving
Water
2L
Salt
30g
3
Step 3
Place the guanciale in a cold frying pan and warm over medium-low heat. No olive oil.
Guanciale
2 slices
4
Step 4
Render slowly for about 8 minutes until the fat has run out and the guanciale is crisp.
Guanciale
2 slices
5
Step 5
Set aside half of the crispy guanciale on a tray for the topping.
Guanciale
2 slices
6
Step 6
Add the tomato purée to the rendered fat in the pan. Heat and stir to emulsify.
Tomato purée
160g
7
Step 7
Reduce to low heat and adjust with salt. If the tomato is too acidic, add a small pinch of sugar to balance.
Salt
a pinch
Sugar
a pinch
8
Step 8
Add the cooked bucatini to the pan and toss thoroughly with the sauce.
Bucatini
1 serving
9
Step 9
Sprinkle in pecorino romano and toss quickly to add saltiness and richness.
Pecorino Romano
about 10g
10
Step 10
Plate and finish with the reserved guanciale and an extra dusting of pecorino romano.
Guanciale
2 slices
Pecorino Romano
about 10g
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