How to Make BUCATINI all'AMATRICIANA Like a Roman

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta offers a similar flavor profile, while bacon is more accessible.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan provides a lower-fat option, while Grana Padano is often less expensive.

Cut 200 g of guanciale into strips.

Cut 250 g of cherry tomatoes into quarters.

Gently crush the peeled tomatoes in a bowl.

Heat guanciale in a large skillet over medium-low heat until crispy, about 5 minutes.

Add cherry tomatoes to the skillet and stir, cooking on low heat for about 5 minutes until soft.

Add the crushed peeled tomatoes to the skillet and stir to combine.

Cook the sauce on medium heat for about 20 minutes until slightly reduced.

In a large pot, bring water to a boil and add 1 tablespoon of sea salt.

Cook 300 g of bucatini pasta in boiling water for 11 minutes or according to package instructions.

Combine the cooked bucatini with the sauce in the skillet, tossing to coat evenly.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens