Garofalo - Bucatini 500g
Durum Wheat Semolina Pasta
Bucatini All’Amatriciana Recipe
Bucatini All’Amatriciana is a delicious round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese
- 2 ounces medium-diced guanciale
- 3 tablespoons dry white wine
- 2 cups crushed tomatoes
- ½ teaspoon crushed red pepper flakes
- ½ cup shredded Pecorino Romano
- 8 ounces bucatini pasta
- sea salt and pepper to taste
Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
Adjust the seasonings with salt and pepper and serve.