Bucatini / Perciatelli all'Amatriciana
Originating from the Lazio region, this is considered by many a classic Roman staple. It dates back to the earliest origins of tomato sauce when Olive oil was not as abundant and cooking oils were derived solely from rendered cured meats.
Serves 3-5
Ingredients
- 1 Jar Marinelli Sauce® (Arrabiata)
- 1 Tbsp Extra Virgin Olive Oil
- 4 oz thinly sliced Guanciale (you may substitute pancetta but the final result will be less rich)
- 450g dried bucatini /perciatelli
- ¼ cup finely grated Pecorino Romano DOP
Cooking Instructions
- In a large skillet over medium high heat, add Olive Oil and guanciale and sauté until crisp and golden, this will take about 4 minutes.
- Add Marinelli Sauce® and simmer for approx 2-3 minutes. Let cool and remove ½ the sauce into a separate bowl for spooning over top when plating.
- Cook pasta as per package directions until 2 minutes before al dente.
- Remove pasta from water and immediately place into the skillet with the sauce and toss over medium heat for approx. 2 minutes until the pasta is cooked to al dente. (add a little pasta water if the pasta is too dry)
- Stir in cheese
- Serve immediately and spoon over reserved sauce to your liking and extra Pecorino cheese.
Boun Apetito!
