BUCATINI PASTE ALLA AMATRICHANA

General 390 Last Update: Jun 05, 2022 Created: Jun 05, 2022 0 0 0
BUCATINI PASTE ALLA AMATRICHANA
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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The ancient dish, which is almost 200 years old, is named after the town of Amatrice. Pasta bucatini Alla Amatriciana has long been a classic of Italian cuisine. But surprisingly, there is no single recipe. Each chef prepares it in his own way, adding an author's note to the traditional dish. In our case, such a note was pancetta.

Ingredients

Directions

  1. In a deep frying pan, heat the olive oil and add the pancetta, cooking to a crispy crust over medium heat for 5-7 minutes, adding the red pepper at the last minute.
  2. Remove the prepared pancetta and add the onion to the remaining olive oil - cook for 8-10 minutes on low heat. Add canned tomatoes and bring to a boil, and continue to simmer for 10 minutes, stirring occasionally until thickened.
  3. In a large saucepan, cook the pasta for about 7 minutes in boiling water. Drain the water, leaving about half a glass.
  4. Add pasta, three-quarters of pecorino, pancetta, and black pepper to the pan - mix. Add drained water so that the sauce is not thick.
  5. Remove from the heat and add the rest of the cheese and a bunch of chopped parsley to the finished dish.

BUCATINI PASTE ALLA AMATRICHANA



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

The ancient dish, which is almost 200 years old, is named after the town of Amatrice. Pasta bucatini Alla Amatriciana has long been a classic of Italian cuisine. But surprisingly, there is no single recipe. Each chef prepares it in his own way, adding an author's note to the traditional dish. In our case, such a note was pancetta.

Ingredients

Directions

  1. In a deep frying pan, heat the olive oil and add the pancetta, cooking to a crispy crust over medium heat for 5-7 minutes, adding the red pepper at the last minute.
  2. Remove the prepared pancetta and add the onion to the remaining olive oil - cook for 8-10 minutes on low heat. Add canned tomatoes and bring to a boil, and continue to simmer for 10 minutes, stirring occasionally until thickened.
  3. In a large saucepan, cook the pasta for about 7 minutes in boiling water. Drain the water, leaving about half a glass.
  4. Add pasta, three-quarters of pecorino, pancetta, and black pepper to the pan - mix. Add drained water so that the sauce is not thick.
  5. Remove from the heat and add the rest of the cheese and a bunch of chopped parsley to the finished dish.

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