Bucatini all’Amatriciana
Ingredients
Preparation
Heat a large sauté pan over medium heat. Add the guanciale and cook until the fat is rendered and the pieces are crispy, about 5 minutes. Remove the guanciale and set aside, leaving all the rendered fat in the pan. Add the wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for about 1 minute. Add the wine to deglaze the pan, scraping up any browned bits from the bottom. Cook for about 1 minute.
Add the tomatoes to the pan with the fat and wine, breaking them up with a spoon to your desired texture. Return the guanciale to the pan, add the crushed red pepper, and season with salt and pepper. Cook the sauce uncovered over medium heat for about 15 minutes, allowing it to simmer gently while the pasta boils.
Boil Borgatti’s bucatini for 5–8 minutes. Drain, then immediately add the pasta to the sauce and reduce the heat to low. Gradually add the cheese, gently tossing to combine. Serve and enjoy.
Bucatini all’Amatriciana is a Roman classic that perfectly balances bold, simple ingredients — and Borgatti’s Bronze Die-Cut Bucatini makes it shine. The hollow, textured noodles are crafted to hold every drop of savory tomato sauce enriched with crispy guanciale, white wine, and a touch of heat from crushed red pepper. Finished with freshly grated Pecorino Romano, this dish captures the essence of authentic Italian comfort food.
Borgatti’s bucatini is extruded through bronze dies for a rustic surface that grips sauces beautifully, creating the ideal bite and mouthfeel. Whether you’re recreating a trip to Rome or cooking Sunday dinner at home, Bucatini all’Amatriciana with Borgatti’s pasta brings a taste of Italy’s Lazio region straight to your table.
Barbara is a self-taught foodie. From a young age, being in the kitchen has always been fascinating to her. Developing recipes using all of Borgatti’s pasta products is a dream job come true.
