is perhaps one of the most genuine “pasta asciutte” from
This kind of sauce, with which only the “bucatini” can be dressed, takes the name from the town of Amatrice.
The bucatini is a long pasta, like holed spaghetti.
Many people challenge themselves in complicate Amatriciana sauces: they start with olive oil or butter, brown the onion or/and garlic, optionally they add hot chilli pepper, then they add the Pancetta or Bacon and wine and tomato and cheese and……
This recipe is one of unbelievable simplicity: no other fats, besides the fats contained in the cured meat. So no olive oil is needed. Guanciale (cured pork cheek, not Pancetta, which is pork belly) and tomato are the ingredients… that’s it.
ingredients for Amatriciana: Holed spaghetti, hot chilli pepper, tomatoes, Guanciale.