Bucatini All’Amatriciana Sauce
Preparation: Cut Guanciale into 1 inch segments slowly render in sauce pan. Once fat is rendered and Guanciale is translucent, remove Guanciale from pan. In sauce pan add Chili pepper, black pepper and onions. Sauté mixture until onions are sweating, approx. 10-15 minutes onions should be translucent, then add the White Wine and increase heat. Let the wine reduce. Then add tomatoes to sauce pan. When tomato comes to a boil, reduce heat to a simmer and add cooked Guanciale.
Pasta: Bring 4-5 L of water to boil. Add 2 TBSP of salt; add 450 grams of bucatini pasta. Stir occasionally to avoid pasta sticking to the pot. Once pasta is aldente, drain pasta. In a large serving platter, add pasta, tomato sauce and graded pecorino cheese. ENJOY!
Ingredients
Directions
Preparation: Cut Guanciale into 1 inch segments slowly render in sauce pan. Once fat is rendered and Guanciale is translucent, remove Guanciale from pan. In sauce pan add Chili pepper, black pepper and onions. Sauté mixture until onions are sweating, approx. 10-15 minutes onions should be translucent, then add the White Wine and increase heat. Let the wine reduce. Then add tomatoes to sauce pan. When tomato comes to a boil, reduce heat to a simmer and add cooked Guanciale.
Pasta: Bring 4-5 L of water to boil. Add 2 TBSP of salt; add 450 grams of bucatini pasta. Stir occasionally to avoid pasta sticking to the pot. Once pasta is aldente, drain pasta. In a large serving platter, add pasta, tomato sauce and graded pecorino cheese. ENJOY!