Culinary Travel: Bucatini All’amatriciana Recipe

Claudio Gargioli is the chef at the Armando al Pantheon restaurant in Rome. He wraps tender veal in prosciutto and sage, marinates it in white wine and then frys it up. No wonder the name “saltimbocca” means “jump in your mouth” in Roman dialect. In general, Roman restaurants do their antipasti and primi better than their secondi — but this is one meat dish to be sure to try.

Bucatini all’amatriciana (Pasta with pork and tomatoes)

Amatriciana is another of those dishes that are part of Armando al Pantheon’s history. The dish is named after a town in Lazio called Amatrice. But is that really important? The wholesomeness of the ingredients and its overall simplicity are what really make it one of the city’s tastiest dishes. 

Ingredients 

1¼ pounds bucatini pasta
4½ ounces guanciale (cured pig’s jowl)
6-7 tomatoes 
3½ ounces grated Pecorino Romano cheese 
½ glass dry white wine
1 tablespoon extra virgin olive oil
Salt to taste

Directions

Start by filling up a large pot with hot water, salt it and put it on to boil. While you’re waiting to throw in the bucatini, make the sauce that will wow your guests.

Pour some extra virgin olive oil into a frying pan, as that’s where you’re going to cook the superior quality guanciale. Chop it into thick strips and fry until crisp in the oil. Now it’s time works to simmer with white wine, a Castelli Romani works great. Reduce then take the guanciale out of the pan right away and set aside.

Add six or seven San Marzano tomatoes to the pan along with the oil and fat released by the pig's jowl. Flatten them with a wooden spoon and simmer for a few minutes. That's the sauce taken care of. Tip the pasta into the boiling water, and while you're waiting, grate the Pecorino Romano, the one with the black rind and nicely matured.

Transfer the crispy guanciale back into the pan where the sauce is waiting, then tip in the pasta, cooked al dente.  Toss together and split into portions, being careful not to splash your outfit (bucatini are terrible for this). Sprinkle with Pecorino and a grating of black pepper.

The applause will be deafening and no doubt you'll be stuck with the burden (or honour) or inviting your friends for dinner another ten, hundred, million times so they can savour your super Amatriciana, time and time again.

Let Rawhide Travel and Tours help you with all your business and leisure travel needs. Call us at (602) 843-5100 or visit our website: rawhidetravel.com

Presented By:
Rawhide Travel and Tours Inc.
6008 West Bell Rd # F105
Glendale, Arizona 85308-3793
602-843-5100

rawhidetravel.com