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Bucatini All’Amatriciana Recipe



Bucatini All’Amatriciana is a delicious large round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese.

Ingredients for this recipe:

• 2 ounces medium-diced guanciale
• 3 tablespoons dry white wine
• 2 cups crushed tomatoes
• ½ teaspoon crushed red pepper flakes
• ½ cup shredded pecorino Romano
• 8 ounces bucatini pasta
• sea salt and pepper to taste

Serves 3

Prep Time: 5 minutes

Cook Time: 10 minutes

Procedures:

1. Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
2. Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
3. Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
4. In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
5. Adjust the seasonings with salt and pepper and serve.

Chef Notes:
Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.

How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.

How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.

The use of wine is completely optional in this recipe.

Tham Khảo chuyên mục khác:

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24 comments

  1. It needs pasta water

  2. Have been watching your videos for the last hr…so happy I found you! Can't wait to try some recipes. You are an awesome teacher!

  3. The amount of flavor this dish delivered was insane. I had to wait till my wife approved and cleared her plate before I told her what guanciale was though.

  4. Carissimo, complimenti per il video e per il tuo piatto. Se ti va posso iscrivermi al tuo canale. guarda anche la mia versione della ricetta originale fatta con gli ingredienti di eccellenza e con la tradizionale padella in ferro: https://youtu.be/4Q05Ke150hM e iscriviti al mio canale! A presto e buon appetito! 😉

  5. I’ve been loving your videos! Very professional, concise and friendly manner. My wife loves me even more when I cook your recipes.
    If you could find away to incorporate a print button that would be great. For now I take photos of the recipes and print from those.

  6. Easy breezy pasta I will try it looks good thank so much may God Bless ?

  7. make the right choice and i’ll whip up some fresh bucatini for you

  8. Thank you for making it correctly ?? now just work on your pronunciation ?

  9. I was stressed because I bought pancetta, the recipe I had used bacon.. and I just hate bacon in my pastas. Probably because I always end up cooking my bacon unevenly. Getting ready to make it right now!

  10. Dude, thanks so much for all this hard work, i just love your classic recipes

  11. Zhou had me till you said pig jowl. Looking at your other recipes. 🙂 (some of us just not that adventurous lol)

  12. I found ur channel recently and I love it

  13. I just subscribed to your channel. Love the videos! Quick question, what grater are you using? We are looking for one just like that. Thanks.

  14. I can’t believe how I didn’t find your channel sooner! This is great. Thank you for what you’re doing

  15. Dude,if you suggested to use prosciutto in this recipe, it is super hard for me to believe you any further.

  16. Where in the world have you been on youtube all this time! Love what you are doing

  17. Finally a simple recipe for all the bucatini I mistakenly bought instead of speghetti. Looks delicious.

  18. I’ve learned that “Once you start understanding these little fundamental techniques you/I can make anything.” Thanks Billy ☘️

  19. Am i right to say its basically Napoli but with added bacon

  20. Thanks for producing great content on a regular basis even during this crazy time

  21. Very difficult to say, but looks so easy to make. How you holding out?

  22. Thank you for all these great recipes! Recently found your channel, but I've binged half of your content already. Easy to follow and I'm learning a lot! Hugs from Norway!

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