Bucatini all’amatriciana

Bucatini all’amatriciana are a fantastic first course of the Italian tradition. As a child, my grandmother Mariella, who grew up in Rome and was an excellent cook, prepared this sauce with dedication and love and her bucatini were truly unbeatable. The ingredients are essential for the success of the dish: guanciale (Italian salt-cured pork jowl. If you can’t find it, use pancetta or bacon, which is available at better supermarkets), tomato, extra virgin olive oil (for a good oil click here) and chilli!

Ingredients 4 servings

• 320 gr di bucatini ( or spaghetti )
• 350 gr tomate sauce  ( you can use alternatively  5-6 ripe tomatoes)
• 150 gr guanciale
• 50 gr finely grated Pecorino
• 1 chili pepper
• evo oil (for a good oil tao here)
• salt and pepper

Method

1. Cut the bacon into strips, about 2 centimeters in diameter.
2. If you use fresh tomatoes, boil the tomatoes in water for about 5 minutes, then peel them, remove the seeds and cut the pulp into small pieces.
3. In a pan, heat three big tablespoons of oil, add the bacon and leave to brown over low heat.
4. Add the chilli, season with salt and add the crushed peeled tomatoes or, if you use fresh tomatoes, use the one previously prepared. Cook over low heat for at least 30 minutes.
5. Bring to boil plenty of salted water. When it boils, throw the pasta. Drain the pasta when it is still “al dente” then put it in the pan with the tomato from which you have removed the chilli.
6. Mix well, add the grated pecorino, off the heat, and complete, if necessary, with a grind of black pepper.
7. Sprinkle with more pecorino and serve hot.