Bucatini all'Amatriciana

A zesty pancetta and tomato sauce is commonly associated with Lazio and Rome, but is actually from the town of Amatrice, which was just over the border into the Abruzzo before Mussolini redrew the maps. Be warned, while this is ridiculously delicious, it is also not trivial fare. You may want to serve some Italian ice or a long walk for dessert. To serve 4 you'll need:


  • 1 pound bucatini or thick stranded spaghetti
  • 1/4 pound (100 g) pancetta or guanciale, diced
  • 1/2 can tomato sauce
  • Half an onion, sliced thin to sweat
  • One clove garlic - cracked
  • 1/2 tsp red pepper flakes (or to taste)
  • 1/3 cup olive oil
  • Lots (2/3 cup) of freshly grated Pecorino Romano


Set pasta water to heat, salt with rock salt and cook pasta 9-11 minutes. Heat the oil in a skillet, add diced meat and garlic clove cracked under the side of knife, cook until browned. Add onion together with the hot pepper, when it begins to color add the tomato sauce. Cook, stirring, for 5-6 minutes. Remove garlic clove. Drain the pasta while it's still a little al dente, add to sauce, cook 2-3 minutes. Add grated pecorino and serve.

Reblog this post [with Zemanta]

huh?  when did you become a

huh?  when did you become a gourmet.  You don't cook this in a barrel do you?

seems like peasant food but

heh, nah, you don't do this in the barrel. doesn't seem all that 'gourmet' though - seems more like the roman version of fast food.