Bucatini all'Amatriciana, a beloved classic in Italian cuisine, boasts a rich history dating back to the 18th century. In those bygone days, humble shepherds crafted a simple sauce from guanciale
(cured pork cheek), cheese, and black pepper. Over time, this hearty and flavourful combination underwent a transformation, giving rise to the Amatriciana sauce we cherish today.
Today, the heart of Bucatini all'Amatriciana lies in the flavourful sauce, using guanciale, tomatoes, red pepper flakes, and Pecorino Romano cheese. The guanciale provides a rich, smoky depth of flavour, while the tomatoes add sweet, tangy notes balanced out by the heat of red pepper flakes.
Amatriciana originates from the picturesque town of Amatrice in Italy's Lazio region. When preparing this dish, the ideal choice of pasta is bucatini, a thick spaghetti-like variety with a hollow centre, as it allows the savoury sauce to cling to the pasta.
In this article, we'll guide you through the steps to create this mouthwatering classic, ensuring that your Bucatini all'Amatriciana is a delicious and authentic Italian culinary experience.