Italian Cookery Courses Recipe | Bucatini all'Amatriciana
1 lb bucatini
4 oz guanciale/ cured pork cheek (or pancetta), sliced
½ cup freshly-grated Pecorino Romano, + more for serving
¾ cup strained canned tomatoes, simmered until reduced by half
¼ cup tomato paste
1 medium red onion, cut lengthwise into ¼-inch slices
1/3 cup coarsely-chopped fresh parsley
¼ cup extra virgin olive oil
2 teaspoons red chilli flakes
Salt, to taste
Bring a large pan of water to the boil, and add 3 tbs salt.
Then combine the extra virgin olive oil, guanciale/pancetta, and onion in another large pan, and cook over medium-high heat, stirring frequently, until the guanciale/pancetta is lightly browned and the onion is softened, about 7 minutes. Stir in the tomato paste and chilli flakes, and cook, stirring, until fragrant, about 1 minute. Stir in the tomato sauce, and remove from the heat.
Place the pasta into the boiling water, and cook two minutes less than the package instructions or just before al dente. Drain, reserving about ½ cup of the pasta water.
Add the pasta and ¼ cup of the saved pasta water to the guanciale/pancetta, and toss over medium heat until the pasta is well coated (add a splash or two more of the pasta water to loosen the sauce, if needed).
Stir in the cheese and parsley. Serve immediately with additional grated Pecorino Romano on the side.
Simple and flavorful, bucatini all'amatriciana is named for the small town of Amatrice, located about an hour east of Rome. Bucatini, a long and hollow pasta, perfectly picks up the simple sauce, which is made with local ingredients: tomatoes, guanciale (cured pork cheek), Pecorino Romano, and red onion.
Why not check out our other Cookery course recipes
This recipe is an example of what to expect on Taste Trails Rome | fine cookery courses Italy. What we cook in the lessons depends on the time of the year and what is in season . We try and use only fresh , local and if possible organic ingredients .
Mark - we had a really super time and I still laugh about it. Our friends are getting sick of hearing what fun my Italian cookery course was. I woke at about 4am the night after our party and thought we could write a book about this ! Everyone was so friendly, but all had their individual characters, thanks so much for looking after us so well.
- Liz , Edinburgh.