Chef Alessandro Borghese's Bucatini All'Amatriciana, inspired by Ettore Scola's film "We All Loved Each Other So Much." A celebration of good food and conviviality. The secret to a good Amatriciana is the bucatini, or "bucatini," and using no fat other than the animal fat from the guanciale (cured pork jowl), which melts in the sauce. Red wine vinegar is crucial because it helps soften the guanciale's fat.
Finally, just add plenty of chunks of Pecorino Romano and let it rest for a minute to allow the sauce to bind to the bucatini. It's tasting time , and we loved each other so much, but honestly... I still love you!
Ingredients for 4 people- 400g Bucatini Pasta Armando
- 200 g of bacon
- 200 g of San Marzano tomatoes
- 3 tablespoons of red wine vinegar
- Salt to taste
- Pecorino Romano to taste
Cut the guanciale into 2 thin slices and 2 thicker ones. Remove the rind from the thicker ones and then cut them into small pieces, while the thinner ones cut into wide strips. Brown the guanciale in a large pan without adding oil. Wash the tomatoes and roughly chop them.
Deglaze the guanciale with red wine vinegar, allowing it to evaporate. Season with salt. Reserve a little crispy guanciale in a small bowl for garnish. Add the chopped tomatoes to the pan and cook slowly. Bring the water for the pasta to a boil and season with salt.
Cook the bucatini for 11 minutes. Finish cooking them in the pan with the pancetta and tomato sauce.
Stir in plenty of Pecorino Romano and let it rest for a few minutes so the sauce thickens in the bucatini. Serve the bucatini all'amatriciana, garnishing with the reserved crispy guanciale and a sprinkling of Pecorino Romano.
