Bucatini all’amatriciana

Traditional Recipes

In the early 19th century, the cured meats from the province of Rieti were renowned throughout southern Italy - especially the guanciale from the Cicolano area, which formed the base of “Pasta alla Griscia,” named after its town of origin, Grisciano. In nearby Amatrice, someone decided to enrich the dish with a fresh tomato sauce - and thus, the Amatriciana was born, becoming one of Lazio’s most beloved pasta dishes.

PREPARATION
TIME

25–30 Minutes

INGREDIENTS
FOR

4 Servings

PASTA FORMAT USED

I Caserecci

N.53 BUCATINI

Ingredients

400 g Bucatini
250 g Guanciale (cured pork cheek)
100 g Rustic tomato purée
50 g Pecorino Romano cheese
Chili pepper, salt, and black pepper to taste
1 sprig of sage

Step-by-Step preparation

Step 1 / 4

In a hot pan, cook the guanciale (cut into strips) over high heat for a few minutes without adding any oil. Add the sage at the end of the cooking process.