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Tuesday, February 7, 2012

Bucatini all'Amatriciana

This dish is one of the most celebrated in Italian cuisine and a favorite at our home.  Named for the tiny town of Amatrice, located 100 miles east of Lazio from Abruzzo this dish can be made with guanciale or pancetta and both with or without tomatoes.    I use our homemade pancetta and no tomatoes.

Bucatini all'amatriciana
All photos - Copyright - ©2012 - La Casa e Il Giardino


¾ pound pancetta, cut into small pieces
3 garlic cloves
1 red onion, halved and sliced ½-inch thick
1 ½ teaspoons hot red pepper flakes
1 cup of water
Salt and freshly ground black pepper, to taste
1 pound bucatini
1 bunch of flat-leaf parsley, leaves only
Pecorino Romano, for grating 

1. Place the pancetta pieces in a saut√© pan and cook over medium-low heat until most of the fat has been rendered from the meat, turning occasionally.  Add the garlic, onion and red pepper flakes.  Cook over medium-high heat for 5 minutes, or until the onions, garlic and pancetta are light golden brown. Season with salt and pepper, add the water, reduce the heat, and simmer for 15 minutes.

2. Cook the bucatini in the boiling water until al dente. Drain the pasta.  Pour the  simmering sauce over the pasta.  Add the parsley leaves and mix well.  Top with freshly grated Pecorino cheese and serve immediately.