Bucatini all'Amatriciana is a famous dish from the region of Lazio in central Italy
- 350g bucatini pasta
- 100g guanciale (see notes) or pancetta
- 400g ripe tomatoes
- 1 red chilli, finely chopped
- 20g grated pecorino cheese
- Remove the skins from the tomatoes and roughly chop.
- Cut the guanciale or pancetta into small strips and cook slowly in a large frying pan over a low heat until crisp and golden.
- Add the tomatoes and finely chopped chilli and cook for around 10 minutes over a medium heat.
- Meanwhile, cook the bucatini according to the instructions on the packet.
- Drain the pasta and pour it into the pan with the sauce. Gently stir and keep cooking for one minute until all the pasta is covered in the sauce.
- Divide between four dishes, sprinkle with the grated pecorino cheese and serve immediately.
Guanciale is cured pig cheeks and a very common ingredient in the Lazio region of Italy. It is possible to find it in other places around the world but if you can't then use pancetta.
Buacatini is like thick spaghetti but it has a hole running all the way through it, a bit like a thin straw. It is one of the favoured pastas in Lazio and the hole allows the sauce to penetrate through the pasta as well as all around it.
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