Bucatini all’Amatriciana


You'll need

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

  • 01
  • 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.
  • 02
  • 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.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

May 2010

You might also like...

A culinary Tour de France

recipes

T-bone steaks with garlic buttered mushrooms and mash

Beef cheek recipes

recipes

Spiced lamb chops with silverbeet, chickpeas and yoghurt

Crisp-skin trout with grapefruit, walnut and radicchio salad

recipes

Steak with sweet and sour beetroot and horeseradish creme fraiche

Roast snapper with mandarin and fennel sauce

recipes

Good Luck Pinbone's Sichuan chilli eggplant with wood-ear fungus

Deep-fried chicken with finger-lime sauce

recipes

conversion tool