Bucatini all'Amatriciana Recipe on Food52 (2024)

FAQs

What is bucatini all amatriciana made of? ›

It's made with tomato, guanciale (cured pork jowl), black pepper and/or red pepper flakes, Pecorino Romano, and white wine—though there's lots of argument about what should and shouldn't go into it.

Substitutes. If a recipe calls for bucatini and you can't find it at the store, you can substitute with spaghetti, spaghettoni (thicker spaghetti), or fettuccini in a pinch. While you won't be able to slurp up the pasta in the same way, the sauce and pasta will still be a satisfying meal.

Where spaghetti or linguine get coated with sauce, bucatini gets coated and filled with 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.

In Italian cuisine, bucatini is served with buttery sauces, guanciale, vegetables, cheese, eggs, and anchovies or sardines. One of the most common sauces to serve with bucatini is the amatriciana sauce, bucatini all'amatriciana. It is traditionally made with guanciale, a type of cured meat taken from the pork jowl.

Bucatini is used just the same as one would use spaghetti, although the central tube sometimes picks up sauce, in addition to the sauce carried on the outer surface of the noodle.

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

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.

Barilla Al Bronzo Bucatini pasta is made with the highest quality durum wheat, and is expertly crafted using innovative micro-engraved bronze dies for a robust texture and an extraordinary sauce grip. Try pasta reimagined with Al Bronzo Bucatini pasta.

No, in almost every case, you should not rinse pasta after it's cooked. It's true that rinsing noodles or pasta after cooking halts the cooking process. “This is also known as shocking,” Tiess says. But rinsing also removes the starch water after the noodles are strained, which is what helps adhere sauce to noodles.

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.

What does bucatini mean in Italian? ›

Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato or its Neapolitan variant perciato means "pierced". Bucatini is common throughout Lazio, particularly Rome.

Meanwhile, heat a large pot of salted water to a boil on high. Add the bucatini, stirring occasionally. Cook 9 min. for al dente.

First of all, serve your amatriciana with a little extra pecorino aside. That way, your guests can choose to add some to their plate. Second course: try serving meatballs with tomato sauce, or a meatball parmigiana. Mortadella Head's recipe contains pecorino cheese, so it will pair nicely with your amatriciana pasta.

Bucatini is a long, relatively thick strand of round pasta with a pinhole running through it. Latini is a good brand as is Rustichella D'abbruzzo. But perciatelli works just fine. Focus on the guanciale.

However, the origin of the hole most probably lies in the original method of making this type of pasta by hand with a rush or a thin rod known as a ferretto. A small piece of pasta dough was rolled and stretched around the ferretto which was then withdrawn, leaving a hole inside the length of the piece of pasta.

Carbonara is a rich dish in which pasta is sauced with a mix of eggs, crisped guanciale (or sometimes pancetta), ample pecorino Romano cheese and plenty of black pepper. Amatriciana uses a similar formula, but replaces the eggs with tomatoes.

Complexity of Flavors: Salsa alla Puttanesca and Salsa all'Amatriciana offer intricate flavor profiles. Choose Puttanesca for a briny, Mediterranean experience, and Amatriciana for a Roman-inspired umami-rich delight.

What is the difference between Arrabiata and Amatriciana sauce: Both sauces are a little fiery. Arrabbiata, for example, means angry and is traditionally made with garlic, chili, tomatoes and olive oil and as such is simplicity itself. Amatriciana is very similar in composition except that pancetta/bacon is used.