Bucatini all' Amatriciana

Bucatini all' Amatriciana Recipe Bucatini all' Amatriciana Recipe by Chef Salvatore Cuomo
Overview

Time: 25 mins

Cost

level

Summary

Bucatini also called Perciatelli is a thick kind of Spaghetti with the particularity of a hole running through the center. In Italian cuisine, it is commonly served with buttery sauces, pancetta, vegetables, cheese, eggs, and anchovies or sardines. This time we will try it with Tomato Sauce, Bacon and Pecorino Cheese through the famous dish: Bucatini all' Amatriciana.

1portion

Ingredients
  • Bucatini Pasta (100g / 0.22lb / 1 handful)
  • Bacon (40g / 1.4oz / 0.2 cup)
  • Pecorino Cheese (5g / 0.2oz / 1 tsp)
  • Olive Oil (20g / 0.7oz / 1.5 tbs)
  • Sliced Onions (40g / 1.4oz / 0.3 cup)
  • Minced Garlic (10g / 0.3oz / 1 tbs)
  • Tomato Sauce (100g / 3.5oz / 0.5 cup)
  • 1 Chili Pepper
Directions
  • Ready in
  • Preparation
  • Cook
  • Heat the olive oil in a frying pan then add the bacon.
  • Fry the minced garlic and when it turns into a frosty color, add the sliced onions.
  • When the onions become tender, put the tomato sauce and simmer 10 to 15 minutes.
  • In the meantime, boil the Bucatini in a large pot of salted water (approximately 10g of salt in 1L of water)*
  • Put the Bucatini in the frying pan and mix well. If feels dry, add some water or reserved pasta water.
  • Place on a plate and sprinkle with Pecorino cheese to finish. You can serve.
Bucatini all' Amatriciana
Bucatini all' Amatriciana
Chef Salvatore Cuomo

Salvatore Cuomo

Known to be the pioneer of Neapolitan pizza in Japan, he lives by the motto “to be the only one, not the number one”. Salvatore was inspired by his father, who also was an Italian chef in Neaples.
His career began at the young age of 11 as he trained himself to become a chef, traveling frequently between Italy and Japan. The harmonious combination of the two countries can be found within his cooking style, blending the traditional Italian art of cooking with the Japanese art of perfection.
Now renowned to be the pioneer of Neapolitan pizza in Japan.


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