Cum se pregatesc cele mai bune Bucatini all’Amatriciana? Acest clasic al pastelor italiene este super delicios. Pe baza de rosii, guanciale si pecorino, ai nevoie de doar 20 de minute pentru a gati acest “comfort food” perfect pentru o seara aglomerata. Bucatini all’Amatriciana este un preparat clasic de paste care provine din orasul Amatrice (Lazio). Desi de acolo isi are originea, este considerat un fel de mancare clasic roman alaturi de Spaghetti alla Carbonara, Pasta alla Gricia si Cacio e Pepe. Aceste preparate clasice de paste incep cu Cacio e Pepe, se adauga guanciale si devin Pasta alla Gricia, se adauga oua si devin Carbonara, se schimba ouale cu rosii si devin all’Amatriciana.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

• 200 grame paste bucatini / 200 grams bucatini
• 250 grame guanciale / 250 grams guanciale
• 300 grame pasta de rosii / 300 grams tomato sauce
• 1/4 lingurita piper / 1/4 teaspoon pepper
• 1/4 lingurita fulgi de chilli (optional) / 1/4 chilli flakes (optional)
• 50 grame pecorino / 50 grams pecorino
• Sare / Salt

Pentru reteta clasica de paste se foloseste guanciale, insa eu nu am gasit. Asadar am folosit bacon, insa nu bacon-ul acela fiert si afumat, ci doar afumat crud-uscat.

Taiem baconul in cubulete mici si le punem la prajit la foc mic pana cand devin crocante. Scoatem cubuletele de bacon din tigaie si adaugam sosul de tomate, piperul si chilli. Lasam la foc mic timp de 10 minute, amestecand din cand in cand. Adaugam pecorino si pastele fierte al dente. Mai lasam pe foc un minut si apoi adaugam baconul crocant.

Presaram pastele cu piper proaspat rasnit si fasii de pecorino si servim cu multa pofta.

Detaliile video ale retetei:

Daca v-a placut reteta de Bucatini all’Amatriciana, va invit sa incercati si Spaghete Carbonara, Tagliatelle Bolognese sau Gnocchi cu prosciutto, spanac si ciuperci.

English version

Bucatini all’Amatriciana

How to prepare the best Bucatini all’Amatriciana? This Italian pasta classic is super delicious. Based on tomatoes, guanciale and pecorino, you only need 20 minutes to cook this „comfort food” perfect for a evening. Bucatini all’Amatriciana is a classic pasta dish that comes from the town of Amatrice (Lazio). Although it originates from there, it is considered a classic Roman dish along with Spaghetti alla Carbonara, Pasta alla Gricia and Cacio e Pepe. These classic pasta dishes start with Cacio e Pepe, add guanciale and become Pasta alla Gricia, add eggs and become Carbonara, replace eggs with tomatoes and become all’Amatriciana.

For the classic pasta recipe, guanciale is used, but I couldn’t find it. So I used bacon. But not that cooked and smoked bacon, but only raw-dry smoked.

Cut the bacon into small cubes and fry them on low heat until they become crispy. Remove the bacon cubes from the pan and add the tomato sauce, pepper and chilli. Leave on low heat for 10 minutes, stirring from time to time. Add pecorino and al dente cooked pasta. Cook for another 1 minute and then add the crispy bacon.

Sprinkle the pasta with freshly ground pepper and strips of pecorino cheese and serve with appetite.

You can find the video details of the recipe here.

If you liked the Bucatini all’Amatriciana recipe, I invite you to try Spaghetti Carbonara, Tagliatelle Bolognese or Gnocchi with prosciutto, spinach and mushrooms.

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