Bucatini Amatriciana
Directions
- 1Pour the tomatoes into a large mixing bowl and crush them with your hands.
- 2Pour the tomatoes into a large mixing bowl and crush them with your hands.
- 3Pour the tomatoes into a large mixing bowl and crush them with your hands.
- 4Put the pancetta into a large, cold saucepan. Set over a medium-low heat and gently fry the pancetta until the fat has rendered and the pancetta is crispy (6–8 minutes).
- 5Put the pancetta into a large, cold saucepan. Set over a medium-low heat and gently fry the pancetta until the fat has rendered and the pancetta is crispy (6–8 minutes).
- 6Put the pancetta into a large, cold saucepan. Set over a medium-low heat and gently fry the pancetta until the fat has rendered and the pancetta is crispy (6–8 minutes).
- 7Add the chilli flakes and black pepper and fry for a further 30 seconds.
- 8Add the chilli flakes and black pepper and fry for a further 30 seconds.
- 9Add the chilli flakes and black pepper and fry for a further 30 seconds.
- 10Add the wine and increase the heat slightly. Leave to simmer for 2–3minutes until the wine has almost completely evaporated, using a wooden spoon to scrape off any flavour from the bottom of the pan.
- 11Add the wine and increase the heat slightly. Leave to simmer for 2–3minutes until the wine has almost completely evaporated, using a wooden spoon to scrape off any flavour from the bottom of the pan.
- 12Add the wine and increase the heat slightly. Leave to simmer for 2–3minutes until the wine has almost completely evaporated, using a wooden spoon to scrape off any flavour from the bottom of the pan.
- 13Turn the heat back down to medium-low and stir in the tomatoes until well combined with the oil. Leave to gently simmer while you cook the pasta, stirring occasionally.
- 14Turn the heat back down to medium-low and stir in the tomatoes until well combined with the oil. Leave to gently simmer while you cook the pasta, stirring occasionally.
- 15Turn the heat back down to medium-low and stir in the tomatoes until well combined with the oil. Leave to gently simmer while you cook the pasta, stirring occasionally.
- 16Cook the pasta in a saucepan of salted boiling water until al dente.
- 17Cook the pasta in a saucepan of salted boiling water until al dente.
- 18Cook the pasta in a saucepan of salted boiling water until al dente.
- 19Use tongs to transfer the cooked pasta straight from the pan into the sauce.
- 20Use tongs to transfer the cooked pasta straight from the pan into the sauce.
- 21Use tongs to transfer the cooked pasta straight from the pan into the sauce.
- 22Add a splash of the starchy pasta water and toss for a minute to combine with the sauce.
- 23Add a splash of the starchy pasta water and toss for a minute to combine with the sauce.
- 24Add a splash of the starchy pasta water and toss for a minute to combine with the sauce.
- 25Add the pecorino and continue tossing for another couple of minutes, or until the sauce is no longer watery and the pecorino has melted into the sauce.
- 26Add the pecorino and continue tossing for another couple of minutes, or until the sauce is no longer watery and the pecorino has melted into the sauce.
- 27Add the pecorino and continue tossing for another couple of minutes, or until the sauce is no longer watery and the pecorino has melted into the sauce.
- 28Check for seasoning/spice and adjust if needed.
- 29Check for seasoning/spice and adjust if needed.
- 30Check for seasoning/spice and adjust if needed.
Ingredients
- 400 g Peeled Plum Tomatoes
- 400 g Peeled Plum Tomatoes
- 400 g Peeled Plum Tomatoes
- 100 g Smoked Pancetta, diced
- 100 g Smoked Pancetta, diced
- 100 g Smoked Pancetta, diced
- 0.25 tsp Chilli Flakes
- 0.25 tsp Chilli Flakes
- 0.25 tsp Chilli Flakes
- 0.125 tsp Black Pepper
- 0.125 tsp Black Pepper
- 0.125 tsp Black Pepper
- 60 ml Dry White Wine
- 60 ml Dry White Wine
- 60 ml Dry White Wine
- 250 g Bucatini
- 250 g Bucatini
- 250 g Bucatini
- 30 g Pecorino Cheese, freshly grated
- 30 g Pecorino Cheese, freshly grated
- 30 g Pecorino Cheese, freshly grated
- 1 to taste Salt
- 1 to taste Salt
- 1 to taste Salt
Equipment
large mixing bowllarge, cold saucepanwooden spoontongs