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.
- 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
- 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.