Bucatini all'Amatriciana II

Bucatini all'Amatriciana II Recipe - Savory Pasta Dish from Slovenia

Region / culture: Slovenia | Preparation time: 10 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Bucatini all'Amatriciana II is a classic Italian pasta dish that is simple yet bursting with flavor. This recipe features spaghetti cooked with a savory tomato sauce, crispy bacon, and a generous amount of grated cheese. It is a dish that is sure to please any pasta lover.

History

Bucatini all'Amatriciana II is a traditional Italian dish that originated in the town of Amatrice in the province of Rieti. The original recipe called for guanciale, a type of cured pork cheek, instead of bacon. Over the years, variations of the recipe have emerged, with some including tomatoes and others sticking to the original guanciale and chili pepper combination.

Ingredients

320 g (11 oz) bucatini (thick hollow spaghetti)
300 g (10 oz) tinned (canned) diced tomatoes
100 g (3 1 oz) guanciale (cured hog jowl and cheek – if unavailable, substitute pancetta or unsmoked bacon)
50 g (2 oz) grated well-aged pecorino (hard cheese made from ewe's milk)
2 tbsp oil
1 pinch of hot chilli pepper
salt
freshly ground pepper

How to prepare

Cut the guanciale into cubes and brown it in oil in a pan over medium-high heat for 4–5 minutes.
Once thoroughly browned, remove the guanciale from the pan and set it aside.
Pour the tomatoes into the pan along with the oil used to brown the meat. Season with salt and pepper, and cook for 10–15 minutes.
Meanwhile, cook the pasta in boiling salted water. Drain when still slightly firm ("al dente"), transfer to a large bowl, and mix with the sauce.
Add the reserved guanciale, plenty of grated cheese, and the chili pepper. Mix well and serve.
For a more flavorful alternative, you can cook the guanciale with the tomatoes and add 1 glass of white wine to the sauce.
Alternatively, you can fry the guanciale, remove it from the pan, fry a chopped onion in the remaining oil, and then add the tomatoes.
It should be noted that there are many variations of this recipe, which has become a classic in Italian cuisine.
However, it is important to mention that the authentic "amatriciana" does not include tomatoes, but is made solely with guanciale, browned and seasoned with a piece of chili pepper.
This recipe is named after Amatrice, the town in the province of Rieti where it originated.

Variations

For a vegetarian version, you can omit the bacon and add mushrooms or roasted vegetables instead.
For a spicier version, you can add more chili pepper or a dash of hot sauce.
For a lighter version, you can use whole wheat spaghetti or zucchini noodles instead of regular pasta.

Cooking Tips & Tricks

Be sure to cook the guanciale or bacon until it is crispy and browned to bring out its full flavor.

- For a more authentic version of the dish, consider using guanciale instead of bacon.

- To add an extra depth of flavor, you can deglaze the pan with white wine before adding the tomatoes.

- Don't overcook the pasta - it should be cooked until it is still slightly firm ("al dente") before mixing it with the sauce.

Serving Suggestions

Bucatini all'Amatriciana II pairs well with a simple green salad and a glass of red wine.

Cooking Techniques

The key to making a delicious Bucatini all'Amatriciana II is to cook the guanciale or bacon until it is crispy and browned. This will help to bring out the flavor of the meat and add a nice crunch to the dish.

Ingredient Substitutions

If you can't find guanciale, you can use pancetta or bacon as a substitute. You can also use pecorino cheese instead of Parmesan for a more authentic flavor.

Make Ahead Tips

You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, simply reheat the sauce and cook the pasta.

Presentation Ideas

Serve Bucatini all'Amatriciana II in a large pasta bowl and garnish with a sprinkle of grated cheese and a fresh basil leaf for a pop of color.

Pairing Recommendations

Bucatini all'Amatriciana II pairs well with a glass of Chianti or Sangiovese wine. You can also serve it with a side of garlic bread or bruschetta.

Storage and Reheating Instructions

Store any leftovers of Bucatini all'Amatriciana II in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave or heat on the stovetop until warmed through.

Nutrition Information

Calories per serving

Each serving of Bucatini all'Amatriciana II contains approximately 400 calories.

Carbohydrates

Each serving of Bucatini all'Amatriciana II contains approximately 60 grams of carbohydrates.

Fats

Each serving of Bucatini all'Amatriciana II contains approximately 20 grams of fats.

Proteins

Each serving of Bucatini all'Amatriciana II contains approximately 15 grams of proteins.

Vitamins and minerals

Bucatini all'Amatriciana II is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (cheese) and pork (bacon), so it may not be suitable for those with dairy or pork allergies.

Summary

Bucatini all'Amatriciana II is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Bucatini all'Amatriciana II is a classic Italian pasta dish that is easy to make and full of flavor. With a few simple ingredients, you can create a delicious and satisfying meal that is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day in the small town of Amatrice, Italy. I was visiting my dear friend Maria, who lived in the picturesque village nestled in the rolling hills of the Italian countryside.

Maria had invited me into her cozy kitchen to teach me how to make one of her family's signature dishes - Bucatini all'Amatriciana II. She explained that this dish was a traditional pasta recipe that had been passed down through generations in her family, and she was thrilled to share it with me.

As we began to gather the ingredients, Maria told me the story of how the recipe had come to be a staple in her family's kitchen. She explained that the dish originated in Amatrice, a small town known for its delicious cuisine. The original recipe called for just a few simple ingredients - bucatini pasta, guanciale (cured pork cheek), tomatoes, pecorino cheese, and red pepper flakes.

Maria recounted how her grandmother had learned to make the dish from her own mother, who had in turn learned it from her mother before her. The recipe had been passed down through the generations, with each family adding their own twist to make it their own.

As we began to cook, Maria guided me through each step with patience and expertise. She showed me how to render the guanciale until it was crispy and golden brown, imparting a rich smoky flavor to the dish. The tomatoes were added next, simmering in the rendered fat until they had reduced into a thick, luscious sauce.

As the pasta cooked al dente in a pot of boiling salted water, Maria grated fresh pecorino cheese and sprinkled it over the sauce, allowing it to melt and meld with the flavors of the dish. A pinch of red pepper flakes added a subtle kick, balancing the richness of the guanciale and cheese.

Finally, the bucatini was added to the sauce, tossed together until each strand was coated in the savory mixture. Maria plated the dish with a generous sprinkle of pecorino cheese on top, inviting me to take the first bite.

The flavors exploded in my mouth - the salty, smoky guanciale paired perfectly with the tangy tomatoes and sharp pecorino cheese. The heat from the red pepper flakes lingered on my tongue, adding a delightful warmth to each bite.

As I savored the dish, Maria beamed with pride. She explained that this recipe was more than just a meal - it was a connection to her family's past, a reminder of the generations of women who had stood in this very kitchen and cooked this very dish.

I left Maria's house that day with a full belly and a heart full of gratitude. Not only had I learned how to make a delicious new recipe, but I had also been given a glimpse into the rich culinary history of Amatrice.

Since that day, Bucatini all'Amatriciana II has become a beloved staple in my own kitchen. I often think back to that warm summer day in Amatrice, and the joy of learning a new recipe from a dear friend.

And whenever I make this dish, I am reminded of the power of food to connect us to our past, to our loved ones, and to the traditions that define us. The memory of finding this recipe for the first time will always bring a smile to my face.