There have been seven Kings in Rome, but for me there is only one Queen: Her Majesty Amatriciana!
Do you also prefer it to its sister, the “Carbonara”?
If the answer is yes, here's the recipe to make one perfectly.
Ingredients for 4 people- 400g Bucatini Pasta Armando
- 12 copper tomatoes
- 700 g of tomato puree
- 240 g of seasoned guanciale
- 4 tablespoons of balsamic vinegar
- 200 g of Pecorino Romano
- Pepper
- Salt
Make a cross-shaped cut on the top of the tomatoes. Plunge them into boiling water and cook for 10 seconds. Once ready, drain and peel them; you'll see that the skin will come off very easily.
Brown the guanciale in a pan without adding any fat. Cook over low heat until golden and crispy. Remove half and set aside. Drizzle the remaining half with balsamic vinegar and let it caramelize for a few minutes.
Once the guanciale is caramelized, add the chopped tomatoes and mash them with a fork.
At this point, also add the tomato puree and cook over low heat.
Boil the Bucatini Pasta Armando. Drain al dente directly into the pan with the sauce and add a ladle of water to finish cooking.
Once ready, turn off the heat and add the grated pecorino and pepper.
Plate and garnish with crispy bacon.
And bon appetit!
