Hello, food lovers! It's time to dive into one of Italy's most beloved dishes. Join me as we whip up an irresistible Amatriciana Pasta, loaded with rich flavors. Get ready for an authentic Italian culinary journey!
Let's prepare an amazing amatriciana pasta together with my foolproof recipe.
😋 LOOKING FOR MORE SWEET RECIPES? SUBSCRIBE ➡️ [ Ссылка ]

👉 Italian version: [ Ссылка ]

🍳 PREPARATION 🍳
00:00 - Today, we're diving into a traditional dish that needs no introduction - Bucatini all'Amatriciana. In a bowl, I'm adding flour, specifically remilled durum wheat semolina, and then mixing in the water. It's a straightforward dough, one that shouldn't be too soft but rather a bit dry.

00:23 - After combining all the ingredients, I continue kneading on the work surface to achieve a nice, smooth dough. Perfect, our dough is now smooth. Now, I'll cover it with an upside-down bowl and let it rest for at least half an hour. Meanwhile, we'll add the guanciale (Italian cured pork cheek) to the pan and let it sizzle.

00:47 - I'll let it brown until it renders its fat and becomes slightly transparent. Concurrently, I'll chop the chili pepper. After removing the green part and seeds inside, I'll dice it. The guanciale is nicely browned and crispy now. I've set aside a spoonful for the final garnish. It's time to add the chili pepper, which I've already chopped, to our guanciale. We then deglaze with white wine, allowing it to completely evaporate before adding the peeled tomatoes.

01:27 - I'll mash the tomatoes with a fork. Perfect, now that we've crushed all the tomatoes, we'll let the sauce simmer and thicken for about 20 to 30 minutes.

01:40 - While the sauce is cooking, we'll prepare the bucatini. I'm using a method I learned in Calabria. We take a small piece of dough and cut out many little bits. After dusting one with a pinch of flour, we roll it with a small rod and then, with our hands, roll the dough towards the end. We then pull out the small rod, and voila - the first bucatini is ready.

02:23 - I'll lay the bucatini on a baking sheet lined with parchment paper and dusted with semolina, keeping them close but not overlapping. Now it's time to boil them. Once the water's boiling, I add some salt and in go the bucatini.

02:36 - While the bucatini are boiling, I'll taste the sauce and adjust the salt and pepper levels. Once ready, we can drain the pasta and add it directly to the sauce. After mixing it well with the sauce, it's ready to serve.

03:15 - Our Bucatini all'Amatriciana is ready, we're just missing a bit of guanciale as garnish, and a sprinkling of pecorino cheese. And there you have it, my Bucatini all'Amatriciana. I love this pasta dish that's brimming with tradition and I can't wait to taste it.

🍳 INGREDIENTS 🍳
Pasta 320 g
Guanciale (Italian cured pork cheek) 200 g
Peeled tomatoes 400 g
Roman Pecorino cheese 80 g
White wine 200 g
Black pepper, ground to taste
Hot fresh chili peppers 2

свернуть