Best Bucatini Allamatriciana Mario Batali Recipes

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BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

For a simple dish, pasta all'amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins. In Amatrice, the dish is simply pasta, tomatoes, cured pork and cheese. But Romans include onions and olive oil. Even the type of pasta is in dispute. After half a dozen plates of it during a recent trip to Italy, one detail became clear: for any pasta all'amatriciana to be authentic, it must be made with guanciale - cured, unsmoked pig jowl.

Provided by Florence Fabricant

Categories     pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced
1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
3 cups canned San Marzano tomatoes (about a 28-ounce can)
1/2 teaspoon red chile flakes, or to taste
Salt
1/4 cup grated aged pecorino cheese, more for serving
1 pound bucatini

Steps:

  • Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
  • Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
  • Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 6 grams, TransFat 0 grams

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.

Provided by Maialino

Categories     Pork Rib     Pasta     Dinner     Kid-Friendly     Christmas     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 6-8 servings

Number Of Ingredients 7

8 ounces guanciale, cut into 1/4-inch dice
2 teaspoons red-pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juices, chopped
1 1/2 pounds bucatini or spaghetti
Kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups (4 ounces) grated Pecorino Romano

Steps:

  • Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
  • Do ahead
  • The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

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