Bucatini all'Amatriciana | Chef Jean-Pierre

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta is leaner, while bacon is widely available and less expensive.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan offers a similar flavor profile at a lower cost.

Start by drizzling a small amount of extra virgin olive oil in a skillet.

Cut the guanciale into small, elegant pieces, removing the skin.

Heat the skillet over low flame (about 150°F) to render the fat from the guanciale without burning it.

Add the guanciale to the skillet and cook gently to render the fat, being careful not to burn it.

Chop a small amount of onion (about 2 tablespoons) very finely and add it to the skillet for flavor, despite it not being traditional.

Increase the heat slightly and allow the guanciale and onion to sauté until fragrant and slightly caramelized.

Prepare a chili pepper by removing the seeds and dicing it very finely, then add it to the skillet.

Crush Lava tomatoes by hand, removing any cores, and add them to the skillet.

Pour in a small amount of white wine, allowing it to reduce completely into the sauce.

Cook the bucatini pasta according to package instructions until al dente, then drain it, reserving some pasta water.

Combine the cooked bucatini with the sauce in the skillet, adding reserved pasta water as needed to achieve desired consistency.

Stir in grated Pecorino Romano cheese until melted and creamy, adjusting seasoning as necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens