Bucatini all'amatriciana

One of the most widely known Italian traditional dish!

Its origins date back to the late 18th century in central Italy, from the town of Amatrice, not far from Rome.

I lived in the Eternal city for a while and every Roman is sure to have the authentic recipe passed on through the generations. I hope that nobody will be unhappy with my list of ingredients for 2.

200 gr bucatini

80 gr cured pork cheek (guanciale)

250 gr peeled canned San Marzano tomatoes

pecorino romano cheese

chili

olive oil

salt

Pan fry the guanciale, cut into strips, over low heat till It renders the fat (if It is not enough, add a tbs of olive oil). It must not be crispy. Turn the heat off and put the strips aside.

 

In the same pan with the pork fat, cook the tomatoes (in advance crushed with a fork) for 10 min with some chili and salt.

 

Drain the pasta and mix with the sauce, adding the guanciale strips and some grated pecorino cheese.

Bucatini profumati

I know that you can be tired when you come back home after work and especially after this long cloudy week but this is a very easy, express and fragrant recipe to start cooking with me so no EXCUSE!

Go to a wonderful farmers' market or to the closest supermarket and be sure to put into your basket (recipe for 2):

 

200 gr bucatini (spaghetti or spaghettoni)

120 gr ricotta

black pepper to grind coarsely (Sichuan pepper would be the best and finest choice)

chives (fresh or dried)

lemon zest

While pasta is cooking, put in a bowl little pieces of chives or the dried ones, ricotta, salt and 8/10 spoon of the pasta cooking water. Mix to have a soft and plain cream.

Drain pasta, turn the stove off and add the cream. Mix, moving your pot from one side to another and from the bottom to the top.

Serve with lemon zest, the black pepper, coarse ground and a drizziling of evo (extra virgin olive oil).