Bucatini All’Amatriciana Recipe (2024)

FAQs

What is bucatini all amatriciana made of? ›

Quick, simple, and utterly delicious, this bucatini all'amatriciana recipe – like many other classic Italian pasta dishes – stands the test of time. The secret to success in this dish lies in its quality ingredients – the beautiful guanciale, Pecorino Romano and San Marzano tomatoes make all the difference.

Pasta all'amatriciana (or matriciana) is a typical dish of Roman trattorias and taverns but originally from the town of Amatrice, in the province of Rieti. The basic ingredients are basically three: pecorino, guanciale and tomato sauce.

It's the ultimate delivery vehicle for velvety pasta sauces like cacio e pepe or carbonara. That hollow center gives you more sauce with each bite, and around here, we subscribe to the “More Sauce, More Life” lifestyle. Carbonara was made for bucatini...

Bucatini is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1⁄8 in) diameter. The average cooking time is nine minutes. In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines.

Bucatini is similar to spaghetti except for its hollow core. Tradition has it that this enables pasta sauce to coat both the outside and the inside of the noodle. Chefs, tired of serving the same pasta cuts available in local supermarkets, embraced bucatini for being unique (but not too unique).

Bucatini takes well to almost all kinds of sauces, with the empty center allowing the inside to be coated, as well as the outside of the pasta. Bucatini all'Amatriciana is a popular dish featuring a spicy pork and tomato sauce.

The main difference between Amatriciana and Arrabiata sauces is the inclusion of cured pork. Amatriciana sauce is made with guanciale, a type of cured pork cheek, while Arrabiata sauce does not contain any meat. Instead, Arrabiata sauce is made with garlic, red chili peppers, and tomatoes.

Sugo all'amatriciana (Italian: [ˈsuːɡo allamatriˈtʃaːna]), or alla matriciana (in Romanesco dialect), also known as salsa all'amatriciana, is a traditional Italian pasta sauce based on guanciale (cured pork cheek), pecorino romano cheese, tomato, and, in some variations, onion.

Etymology. Spaghetti is the plural form of the Italian word spaghetto, which is a diminutive of spago, meaning 'thin string' or 'twine'.

Ideal with sardines, all'amatriciana, or cuttlefish ink, as Neapolitan tradition dictates, bucatini is also perfect for original and unexpected combinations. And if cooked very al dente, it's also great for stuffing vegetables, as it can absorb the sauce and flavor while baking in the oven.

Do you break bucatini in half? ›

Don't Break the Pasta

Let the ends stick out until the submerged sections soften, about 1 minute. Then stir to bend the pasta and push it underwater. You don't want short strands. Pasta should be long enough to twirl around your fork.

I had confirmed that the bucatini shortage was real and understood that the bucatini shortage was a combination of factors: the pandemic's pasta demand, how hard it is to make bucatini because of its hole, De Cecco's strange and untimely barring from the U.S. border.

Bucatini" comes from the Italian buco, meaning "hole," and "perciatelli" comes from the Neopolitan variant, where perciato means "pierced." Same pasta. As nouns, the difference between bucatini and perciatelli is that bucatini is a thicker form of spaghetti with a hole running through it while perciatelli is bucatini.

Bucatini pasta is thicker than spaghetti, with a straw-like hole running through the middle - bucatini means 'little hole'.

When you cook pasta, 2 ounces of dry pasta per person is a good rule of thumb to follow.

One of my all-time favorite pasta dishes is Bucatini All'Amatriciana. This is a simple red sauce, infused with some pancetta (or guanciale, if you can find it), and a little splash of white wine.

Pasta dough is forced through a perforated disk, producing long strands with a hollow center. It is then cut into the desired lengths and either dried or sold fresh. The extruding process is similar to the production of other hollow shapes like ziti, but the hole is much smaller.