There are many variations of this recipe as it's one of the staple pasta recipes. In my version I'm also adding one small anchovy to create more complex taste. Originally this dish was known as pasta alla gricia, or griscia, as it came from the village of Grisciano where shepherds made their meal using pasta, guanciale, and pecorino. It was in the nearby town of Amatrice that tomato sauce was added in the late 1600s and the dish was officially named amatriciana.
Prep Time5 minsCook Time30 minsTotal Time35 mins
Ingredients
Sauté
½ tbsp Butter
½ tbsp Olive Oil
½ Onion
1 Small Anchovy
¼ tsp Chilli Flakes
...add
60 g Bacon
...simmer
½ Italian Tomatoes
Sauce
170 g cooked bucatini
¼ cup Pecorino Cheese
Garnish
Freshly Grated Cheese
Directions
1
- Heat non-stick pan to medium heat.
- Add olive oil and butter, add onion and sweat for a minute.
- Optionally, add anchovies and chilly flakes (highly recommended).
- Add bacon and cook for 1 more minute.
- Add tomatoes, and cook for 25 minutes on lower heat.
2
This long cooking process will bring natural sweetness from tomatoes.
3
- Add cooked pasta and cheese.
- Season with salt and pepper.
- Add some of the pasta water and mix well to create sauce.
- Serve with grated cheese on top, optionally drizzle with olive oil.
Ingredients
Sauté
½ tbsp Butter
½ tbsp Olive Oil
½ Onion
1 Small Anchovy
¼ tsp Chilli Flakes
...add
60 g Bacon
...simmer
½ Italian Tomatoes
Sauce
170 g cooked bucatini
¼ cup Pecorino Cheese
Garnish
Freshly Grated Cheese