Recipe (english)

Bucatini al amatriciana

Bucatini al amatriciana

The name of this dish comes from the village Amatrice, which lies in the border area between Abruzzo and Lazio. It's a hearty and fiery dish. Bring enough water to the boil in a stainless steel pot. Salt the water and boil the bucatini (thick spaghetti) until firm to the bit. Smoked pork cheek (must be ordered in advance), or alternatively marbled bacon, cut into small cubes and sauté in olive oil. Finely chop the onion and fry it in the pan until it is glassy. Scratch the tomato crosswise and blanch with boiling water. Cold quench and peel off the shell. Remove the seeds from the tomatoes, cut into cubes and add to the pan. Season with pepper, salt and finely chopped peperonciono. Drain the bucatini well and mix in the pan with the olive oil sauce. Mix in half the freshly grated pecorino (or parmesan). Place the Bucatini al amatriciana in a preheated bowl. Sprinkle with the remaining Parmesan cheese and add the pepper mill.

Servings: 3, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
453 kcal
51 g
19 g
20 g

(C)opyright by Marions Kochbuch