Chef Alessandro Borghese’s Bucatini all’Amatriciana that recall the Ettore Scola film We all loved each other so much (1974). A hymn to good eating and conviviality.
The secret of a good Amatriciana is the Bucatini pasta and that the rendered pig fat from the guanciale is the only fat used; the red wine vinegar is fundamental because it balances the fat from the guanciale.
Finally, add a generous helping of pecorino Romano cheese in pieces and let it rest for a moment to let the sauce stick to the bucatini. It’s time to taste it. Yes, we really did love each other so much…and we still do!
of Pasta Armando Bucatini
of Guanciale (cured pork cheek)
of San Marzano tomatoes
of red wine vinegar
Pecorino Romano cheese
Cut the guanciale into two thin slices and two thick slices. Take the thicker ones, eliminate the skin and then cut it into small pieces, then cut the thinner slices into large strips.
Brown the guanciale in a large frying pan without adding any olive oil.
Wash the tomatoes and cut them into large pieces.
Pour the red wine vinegar over the guanciale so that it evaporates. Add salt to taste.
Set aside a few pieces of the crunchy guanciale to decorate the dish. Add the tomatoes to the frying pan and cook slowly.
Bring the salted water to the boil and cook the pasta. Cook the bucatini for 11 minutes.
Complete the cooking of the pasta in the frying pan together with the tomato and guanciale.
Mix with plenty of pecorino Romano cheese and leave to rest for a few minutes so that the bucatini can bond with the sauce.
Plate the bucatini all’Amatriciana, decorating each serving with some of the crunchy guanciale that you set aside before and a sprinkle of pecorino Romano cheese.
Spaghetti con nduja di Spilinga, carote e zucchine
Daniela Dal Ben