Bucatini all’Amatriciana


  • Serves 6 people

  • 150 gm mild pancetta, cut into 1cm dice
  • 100 gm guanciale, cut into 1cm dice (see note)
  • 75 ml extra-virgin olive oil
  • ½ bunch basil, stalks only (leaves reserved for another use)
  • 2 golden shallots, finely chopped
  • 800 gm canned crushed tomatoes
  • 500 gm dried bucatini
  • To serve: finely grated parmesan
01   Stir pancetta, guanciale, olive oil and basil stalks in a large saucepan over low heat until pancetta and guanciale are golden and fat renders (10-12 minutes). Add shallot, stir occasionally until tender (5-7 minutes), season with freshly ground black pepper. Remove basil stalks (discard), then add tomato and simmer over low heat until sauce is thick and rich (1 hour). Season to taste and keep warm.
02   Meanwhile, cook bucatini in a large saucepan of boiling salted water until al dente (8-10 minutes). Drain pasta (reserve a little pasta water) and toss through sauce, adding pasta water if necessary, then serve hot scattered with parmesan.
Note Guanciale is cured pig’s jowl, available from select delicatessens. If unavailable, substitute mild pancetta.

This recipe is from the May 2011 issue of Australian Gourmet Traveller.
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