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BUCATINI WITH AMATRICIANA SAUCE
Time: 27 mins
Course: First Course
Region: Lazio (Italy)
5oz guanciale or bacon
3 tomatoes ripened
1 chili pepper red
1 1/2oz pecorino cheese grated
salt & pepper
Slice the bacon and cut into small rectangles. Place bacon into a pan and, with very little water, dissolve the fat. Remove the bacon. Peel the tomatoes, seed and cut into pieces. Then blend the tomatoes into the fat, season with crumbled chili pepper. Salt lightly and pepper.
Cooking - 12 Minutes
Cook for 10 minutes. Then to warm it slightly, put the bacon back into the sauce. Cook the “bucatini”, in salted water until “al dente”, drain them and dress with the Pecorino and the sauce. Mix well and serve hot.
The Amatriciana sauce takes its name from Amatrice, a small town of the Lazio region in the municipality of Rieti.
The use of tomato for the preparation distinguishes it from gricia, another sauce based on pork cheek (bacon) and pepper. The addition of tomato, linked to the use of long pasta such as "bucatini" (long, hollow tubular pasta) or spaghetti, is a traditionally Italian habit: it was already attested in the early 1800s by the French gourmet Grimond de la Reyniére in his "Almanach des Gourmands."
Amatriciana sauce is normally served in Rome with "bucatini" and sprinkled with Pecorino Romano sheep’s milk cheese, while in Amatrice it traditionally accompanies spaghetti.
Source: Academia Barilla Gastronomic Library.