Bucatini all'amatriciana. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Heat oil in a large heavy skillet over medium heat.

Italian, Pastas, Bucatini, Pancetta, Tomato, Weekday, Main Course. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork. Bucatini [bukaˈtiːni], also known as perciatelli [pertʃaˈtɛlli], is a thick spaghetti-like pasta with a hole running through the center. You can have Bucatini all'amatriciana using 4 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Bucatini all'amatriciana

You need 200 gr of bucatini.
It's 80 gr of pancetta a dadidi.
Prepare 150 ml of passata di pomodoro.
Prepare 1 of noce di burro.

The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan language variant perciato means "pierced". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food.

Bucatini all'amatriciana step by step

Soffriggere la pancetta nel burro e aggiungere la passata di pomodoro. Far bollire per una decina di minuti..
Lessare la pasta e scolare..
Mantecare con una parte del sugo, qui ci va versato sopra per poi fare la scarpetta col pane!.

Bucatini all'Amatriciana is a delicious pasta recipe! The sauce in this recipe is really quick to make yet boasts a big flavor! Bucatini is a long tubular pasta, almost like a hollow spaghetti and it pairs perfectly with a rich and flavorful tomato sauce. Bucatini all' Amatriciana is a traditional Italian pasta dish that's enjoyed across Italy to the sound of impatient forks and red wine toasts. Originally from the village of Amatrice in the Lazio region, the Amatriciana is now a typical sauce not only of Roman or Italian cuisine.