Bucatini all’Amatriciana
Bucatini all’Amatriciana
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Difficulty:
low -
Preparation:
10 minutes -
Cooking:
20 minutes
Ingredients (4 servings)
- 350 g bucatini
- 150 g guanciale
- 400 g peeled tomatoes
- 50 g grated Pecorino Romano
- 1 glass dry white wine
- Salt to taste
- Black pepper to taste
- Rome PGI Primoli Oil
Preparation
In a pan, heat a drizzle of Rome PGI Primoli Oil and sauté the guanciale cut into strips until crispy.
Deglaze with white wine and let it evaporate. Add the crushed peeled tomatoes and cook over medium heat for about 10 minutes.
Cook the bucatini in salted water, drain al dente, and transfer to the pan with the sauce. Mix well.
Finish with Pecorino and pepper.
The Primoli Touch
A drizzle of raw Rome PGI Primoli Oil enhances the sweetness of the tomato and the savory flavor of the guanciale.
