Chef Gianluca Deiana Abis: Bucatini all"Amatriciana
Bucatini all"Amatriciana (dedicated to the victims of the earthquake in Italy)
Prep. time: 15
Cook Time: 30
Difficulty: 2 out of 5
Ingredients: 350 g of Bucatini
400 g of Peeled tomatoes (in season 4-5 ripe red tomatoes )
150 g of Cured bacon (guanciale)
70 g of cheese ( Pecorino Romano - mild and not too salty ) grated
1 red pepper (Spicy)
1/2 cup dry white wine and sour
Extra virgin olive oil
If you are using fresh tomatoes , first boil for a few seconds in boiling salted water, drain and cool them under running water . After being peeled , remove the seeds and cut into strips
In a sauce pan ( preferably iron ) heat the oil and add the bacon cut into little cubed.and add the chilly. Fry the bacon until it begins to brown , then pour in the white wine . Let evaporate , drain the bacon and add the crushed tomatoes (or fresh ones previously prepared ) , salt to taste and cook for the same amount of time the you need to cook the pasta (around 10 minutes).
Drain the pasta and transfer it to the pan with the sauce . Off the heat , add the grated cheese and season with freshly ground pepper to taste fresh .
Amarone della Valpolicella
Instead of Bucatini you can use Spaghetti or Spaghettoni.
The Bucatini Amatriciana is a typical dish of the Roman cuisine and get is name from a little town called Amatrice located in Lazio region.
Check more recipes from Chef Gianluca Deiana