Discover how to make Bucatini all’Amatriciana with Mutti Whole Peeled Tomatoes, crispy guanciale and Pecorino cheese for a rich, authentic Italian pasta dish.
4 people
1
Heat a large pan with the extra virgin olive oil.
2
Add the cubed guanciale and cook for about 3 minutes.
3
Then add the Mutti Peeled Tomatoes and season with salt, pepper and red chili flakes (adjust to your preferred level of spiciness). Let it simmer for about 10-15 minutes.
4
Cook the Bucatini in a large pot of boiling salted water until they are al dente and drain them.
5
Transfer the Bucatini directly into the pan with the sauce and stir everything well for a couple of minutes.
6
Remove the pan from the heat, sprinkle the grated pecorino cheese, and serve your delicious Bucatini all’Amatriciana.
Bucatini all’Amatriciana is one of the most iconic pasta dishes from Lazio, loved for its bold flavours and simple ingredients. Thick bucatini pasta is coated in a rich tomato sauce with crispy guanciale, a touch of chili and plenty of grated Pecorino cheese.
The tomato sauce is at the heart of this recipe. Mutti Whole Peeled Tomatoes bring a naturally rich tomato flavour and a smooth, full-bodied texture that pairs perfectly with the savoury guanciale and sharp Pecorino cheese. Simmering the sauce gently allows all the ingredients to come together while keeping the fresh taste of tomato at the centre of the dish.
For the best result, cook the bucatini until al dente and finish it directly in the pan with the Amatriciana sauce. Add the Pecorino off the heat and toss well so that every strand of pasta is coated. Serve immediately with an extra sprinkle of Pecorino and freshly ground black pepper for a comforting Italian meal full of flavour.
