Bucatini All’Amatriciana is a classic Italian pasta dish that hails from the region of Lazio, particularly the town of Amatrice. This delicious dish is made with bucatini, a thick spaghetti-like pasta with a hollow center, which is combined with guanciale (cured pork cheek), tomatoes, and pecorino romano cheese, creating a rich and savory flavor profile. Its simple yet bold ingredients have made it a beloved staple in Italian cuisine. The popularity of Bucatini all’Amatriciana can be attributed to its balance of flavors and textures, as well as its cultural significance, reflecting the culinary traditions of the Lazio region. As noted by culinary experts, “The love for Amatriciana extends beyond Italy, becoming a symbol of gastronomic pride and heritage” (Source: Italian Culinary Institute). Whether enjoyed in traditional trattorias or recreated at home, Bucatini all’Amatriciana continues to be a favorite among pasta lovers worldwide.
Bucatini all’Amatriciana
Bucatini all’Amatriciana is a traditional Italian pasta dish originating from the town of Amatrice in the Lazio region. This flavorful dish features bucatini, a thick spaghetti-like pasta with a hollow center, tossed in a spicy tomato sauce enriched with guanciale (cured pork cheek) and pecorino cheese. It is a beloved staple in Italian cuisine, cherished for its simplicity yet robust flavors.
History
The roots of Bucatini all’Amatriciana can be traced back to the 18th century. Originally created by shepherds in the region of Amatrice, the dish was made with simple, locally-sourced ingredients. Over the years, it has evolved and gained popularity beyond its birthplace, becoming a classic of Roman cuisine. The dish showcases the importance of high-quality ingredients and traditional cooking techniques in Italian culinary culture.
Ingredients
To prepare Bucatini all’Amatriciana, you will need the following ingredients:
| Ingredient | Amount |
|---|---|
| Bucatini pasta | 400 grams |
| Guanciale (or pancetta) | 150 grams |
| Canned tomatoes (preferably San Marzano) | 400 grams |
| Red pepper flakes | 1 teaspoon |
| Pecorino Romano cheese, grated | 100 grams |
| Extra virgin olive oil | 1 tablespoon |
| Salt | To taste |
| Black pepper | To taste |
Preparation Steps
- Prep Ingredients: Begin by cutting the guanciale into small strips or cubes, approximately 1cm thick.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta.
- Sauté Guanciale: In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook until it becomes crispy and golden, about 5-7 minutes. Stir occasionally to ensure even cooking.
- Add Tomatoes: Once the guanciale is crispy, add the canned tomatoes to the skillet. Crush the tomatoes with a spoon and bring the mixture to a simmer. Allow it to cook for about 10 minutes, stirring occasionally.
- Season Sauce: Sprinkle in the red pepper flakes and season the sauce with salt and black pepper to taste. Stir well to combine the flavors.
- Combine Pasta and Sauce: Add the cooked bucatini to the skillet with the sauce. Toss the pasta in the sauce, adding some of the reserved pasta cooking water a little at a time to help combine and create a silky texture.
- Serve: Once the pasta is well coated and heated through, remove the skillet from the heat. Serve immediately with generous amounts of grated Pecorino Romano cheese on top, and garnish with additional black pepper if desired.
Enjoy your homemade Bucatini all’Amatriciana for a taste of authentic Italian cuisine!
Frequently Asked Questions
What is Bucatini all’Amatriciana?
Bucatini all’Amatriciana is a traditional Italian pasta dish made with bucatini pasta, tomato sauce, guanciale, and Pecorino Romano cheese.
What type of pasta is used in Bucatini all’Amatriciana?
The dish uses bucatini, a thick spaghetti-like pasta with a hole running through the center, allowing it to hold sauce well.
What is guanciale?
Guanciale is an Italian cured pork cheek or jowl that provides a rich flavor to the sauce; it’s a key ingredient in authentic Bucatini all’Amatriciana.
Can I substitute guanciale?
Yes, you can use pancetta or bacon, but it will alter the flavor profile of the dish.
What cheese is best for Bucatini all’Amatriciana?
Pecorino Romano cheese is the traditional choice, adding a salty and tangy flavor that complements the dish.
How is Bucatini all’Amatriciana prepared?
The dish is prepared by sautéing guanciale, adding crushed tomatoes, and then tossing the sauce with cooked bucatini and cheese.
Is Bucatini all’Amatriciana spicy?
It is not traditionally spicy, but some variations may include chili flakes for heat.
Can Bucatini all’Amatriciana be made vegetarian?
Yes, you can create a vegetarian version by omitting the guanciale and using sautéed vegetables instead.
What wine pairs well with Bucatini all’Amatriciana?
A medium-bodied red wine, such as Chianti or Montepulciano d’Abruzzo, pairs well with the dish.
How many calories are in Bucatini all’Amatriciana?
The calorie count can vary, but a typical serving contains around 500-700 calories, depending on the ingredients used.
What is the origin of Bucatini all’Amatriciana?
Bucatini all’Amatriciana originates from the town of Amatrice in central Italy.
Can I make Bucatini all’Amatriciana in advance?
Yes, you can prepare the sauce in advance, but it’s best to cook the bucatini fresh just before serving.
Is Bucatini all’Amatriciana gluten-free?
No, traditional bucatini is not gluten-free; however, gluten-free pasta alternatives can be used for a gluten-free version.
What is a common garnish for Bucatini all’Amatriciana?
A sprinkling of additional Pecorino Romano cheese and freshly cracked black pepper is a common garnish.
