Bucatini all’Amatriciana

Australian Gourmet Traveller pasta recipe for bucatini all’Amatriciana.

Serves 4

Prep

15M

Cook

35M

Total

50M

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Ingredients

150 gm guanciale, cut into lardons (see note)

2 tbsp extra-virgin olive oil

½ onion, finely chopped

4 garlic cloves, finely chopped

2 tsp dried chilli flakes

400 gm canned cherry tomatoes

350 gm dried bucatini

To serve: finely grated Pecorino Romano

Method

Main

1.Sauté guanciale in a large frying pan over medium heat until starting to brown (5-7 minutes). Add oil, onion and garlic, sauté until tender (3-5 minutes). Add chilli and tomato, reduce heat to low and simmer until slightly reduced (15-20 minutes). Season to taste and keep warm.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water until al dente (7-10 minutes). Drain, toss through tomato sauce and serve hot, scattered with Pecorino Romano.

Note Guanciale is cured meat from the side of the pig’s face, available from select butchers and delicatessens. If unavailable, substitute mild pancetta.
Notes

By Gourmet Food Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking and dining. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Styling by Vanessa Austin

Ingredients

Method

Main

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