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 making amatriciana bucatini pasta

amatriciana bucatini

Back to the ingredients table

PREPARATION: step-by-step photographed recipe

amatriciana bucatini pasta

cut guanciale

Cut the guanciale  or bacon to small cubes,

guanciale in a pan

put guancale or bacon into a pan and fry gently for 1 minute


Add of cup of white wine and boil at low heat until the wine is evaporated and the guanciale or bacon is white.

ad white wine

add peeled tomatoes

Add the peeled tomatoes

stir tomatoes

 Make the tomatoes melted and stir at intervals until a dense sauce.

 chop the peppercorn with a pestle

chopped peppercorn in a mortar

Boil the bucatini in abundant salted water until "al dente", drain and add to the sauce

bucatini in a pot
saute bucatini

saute the bucatini in the pan with the sauce (in this case you should flip the bucatini in the air) and stir well.

 and the hot peppercorn powder (in Amatrice they use the black pepper, but we use the hot pepper as the black pepper is already in the guanciale. In this manner we avoid a flavors conflict). Add roman pecorino and stir

add peppercorn

Stop the heat and put abundant fresh black peppercorn just before serving.

amatriciana bucatini

amatriciana bucatini pasta

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