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Bucatini all'Amatriciana
by: Nathalie Charron
- Preparation 20 min
- Cooking 15 min
- Portions 4 pers.
Ingredients needed
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500g of Favuzzi bucatini pasta
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1 tbsp of Favuzzi Moderate intensity extra-virgin olive oil
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200g of chopped guanciale (or pancetta)
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2 onions, chopped
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2 cloves of garlic, chopped
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2 tsp. of Favuzzi Spicy Italian Herbs
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1/2 cup of white wine
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1 cup of Favuzzi Passata tomato coulis
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1 can of Favuzzi San Marzano tomatoes, to grind
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1/2 cup of grated Pecorino Romano cheese
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Salt and pepper
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Chopped parsley (optional)
Products used in this recipe
Steps of preparation
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In a large skillet over medium-high heat, heat the oil and cook guanciale pieces until golden brown. Set aside.
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In the same skillet, cook the onion for a few minutes and add the garlic and spices. Cook for about 2 minutes, then add the pieces of meat.
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Deglaze with white wine until reduced.
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Add the tomato sauce and tomatoes.
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Season with salt and pepper and let simmer.
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Meanwhile, cook the pasta according to the instructions on the package (al dente).
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Drain the pasta, reserving 1/4 cup of cooking water.
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Add the pasta and the cooking water to the sauce and cook for a few minutes, stirring to coat pasta.
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Add the cheese and mix well, then remove from the heat.
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Serve with Pecorino shavings and chopped parsley to taste.
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