How to make Bucatini all'Amatriciana
"Bucatini all' Amatriciana" is the typical pasta from Roma's zone.
This recipe is one of the oldest of the Italian Cuisine and now exist many variants of it that come from different region of Italy and country of the world where Italian have emigrated.
This one is the simplest recipe of "Bucatini all' Amatriciana" and I think the closest one to the original, because we have to think that those recipes are from poor people and poor people used poor ingredients.
- 320 gr Of bucatini
- 250 gr Tomatoes
- 100 gr Pork belly (guanciale)
- Half teaspoon sugar
- One teaspoon white wine vinegar
- One onion
- One Hot pepper
- Olive oil Extra Vergine
- Grated pecorino
- Slice the onion, cut the bacon and put everything to sauté with olive oil to low heat and when the onions start to become red, add the chilli, tomatoes and stir, add half teaspoon of sugar, after a little lift the flame and add a little vinegar and let it evaporate.
- Salt (not too much because the bacon is tasty) and then open the flame for at least 10 minutes. Meanwhile put the bucatini cook, drain well, (cooked al dente), season with the sauces, which you must remove the red pepper, add the pecorino and serve.
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|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|