bucantini all’amatriciana

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I first fell in love with this dish in Roma, eating it straight out of the pan at “Taverna Trilussa” in Trastevere. A simple tomato based pasta but the enormous flavour comes from the guanciale ( dried pork cheek) hard to find here in Australia so substitute with pancetta. When I get the chance I love to cook it for friends in Rome. it is a very simple pasta sauce but everyone loves it.

Traditionally it is served with bucantini, a long pasta with a hole in the middle so I say stick to the way they do it in Roma!

ingredients

  • 400g bucantini pasta
  • 150g guanciale or pancetta, cut into 1cm batons
  • 1 large onion, thinly sliced
  • 1 tsp chilli flakes ( optional)
  • 600g tinned tomatoes
  • S&P
  • freshly grated pecorino cheese to serve

instructions

  1. Cook the pasta in a large pan of salted boiling water until al dente.
  2. While the pasta is cooking, heat a pan and fry off the pancetta in it’s own fat until crispy. Take out of the pan and drain on kitchen paper. Add a little oil to the pan along with the onion and chilli flakes. Allow the onion to soften then add the tomatoes and pancetta.
  3. Bring to a boil , turn the heat down and simmer for 5 minutes, season with S&P. When the pasta is cooked, add it to the pan and combine with the sauce. Add a good amount of pecorino to the pasta and serve.

serves 4

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