How to Make BUCATINI all'AMATRICIANA Like a Roman

Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana. Amatriciana is cooked with the amazing flavors of guanciale, tomato sauce, pecorino romano cheese, and the bucatini pasta is perfect for it. This pasta noodle has a hole running through the middle to soak up all the flavors of the sauce from the inside out.
This recipe is authentic but with one small twist – do you think my added ingredient takes this to a new level?

💯 Follow this link to read and print the written recipe: https://www.vincenzosplate.com/bucati...

#amatriciana #pasta #vincenzosplate

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INGREDIENTS:
300 grams bucatini pasta 11oz
800 grams peeled tomatoes 28oz
250 grams 250g cherry tomatoes 9oz
200 grams 200g guanciale 7oz. with skin removed
Finely grated pecorino romano
Black pepper as much as required
Sea Salt as much as required
Extra virgin olive oil optional

METHOD:
1. Start by slicing the guanciale into thin slices and then into strips so each strip has fat on the outside and meat in the middle.
2. Next, cut the cherry tomatoes into halves or even quarters if you want them smaller.
3. In a bowl, gently crush the peeled tomatoes using an immersion blender until you have a smooth sauce.
4. Heat an aluminum pan on the stovetop on medium-low heat. Once hot, add your guanciale strips and cook until it turns crispy (about 5 minutes).
5. Add cherry tomatoes to the pan and turn the stove down to low heat. Cook for 5 minutes and continue to stir.
6. Add the peeled tomato sauce to the pan and mix everything. (Optional: Remove the guanciale before adding the peeled tomatoes)
7. Increase the heat and add a pinch of sea salt then let the sauce cook for 20 minutes.
8. Add water to a large pot and put it on the stove to boil. Once boiling, add one tablespoon of sea salt.
9. Then add the bucatini pasta and cook by following your packet instructions. It should take about 11 minutes.
10. Add a generous amount of freshly cracked black pepper to the sauce before mixing through some grated pecorino romano cheese too.
11. Using a mug, scoop out some pasta water and set aside. Remove the pasta from the pot with tongs, place it into the saucepan, and mix everything together.
12. Begin to toss the pasta. If the sauce is still a little runny, add pasta water to help thicken it up and toss it again.
13. Add more pecorino romano to the pasta and toss again, then it’s time to plate.
14. Plate the pasta and top with the cherry tomatoes and guanciale from the pan. Sprinkle a little bit of pecorino romano and black pepper on top.

HOW TO SERVE:
If you want to serve Bucatini all’Amatriciana in a fancy way, you can twirl the pasta around your tongs and carefully slide it onto a plate. Top with the cherry tomatoes and guanciale from the pan. If you removed the guanciale before adding the sauce to keep it extra crispy, garnish it on the pasta for a crunchy texture.

Of course, don’t forget to sprinkle a little pecorino romano and black pepper on top before serving.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 How to Make Bucatini all'Amatriciana
0:56 Ingredients for Bucatini all'Amatriciana
4:37 How to Cook the Guanciale
7:27 How to Make the Amatriciana Sauce
9:11 How to Cook Bucatini
10:18 Combine the Sauce with Bucatini
12:31 How to Serve Bucatini all'Amatriciana
13:56 How to Eat Pasta, E ora si Mangia, Vincenzo's Plate

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).