Photograph of the finished Bucatini all'amatriciana

Italy · Mì bucatini sốt cà chua thịt má heo

Bucatini all'amatriciana

35 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Bucatini noodles Bucatini noodles 400 g
  • Photograph of Salted pork cheek (guanciale) Salted pork cheek (guanciale) 160 g
  • Photograph of Canned tomatoes Canned tomatoes 480 g
  • Photograph of Pecorino cheese Pecorino cheese 80 g
  • Photograph of Chilli Chilli 1
  • Photograph of Black pepper Black pepper 4 g
  • Photograph of Salt Salt 20 g

Method

  1. 1 Slice the salted pork cheek into thick strips, place them in a cold pan, and fry over medium heat for 6 minutes until the fat renders out and the meat is crispy.
  2. 2 Remove the crispy meat, leaving the fat in the pan.
  3. 3 Add sliced peppers and canned tomatoes to a pan with oil and simmer over low heat for 12 minutes until the sauce thickens.
  4. 4 Boil bucatini pasta in salted water for 9 minutes, draining when it is still slightly firm.
  5. 5 Add the noodles to the pan with the sauce and a little of the boiling water, stir for 1 minute to coat evenly with the sauce.
  6. 6 Add the crispy meat, turn off the heat, sprinkle with Pecorino cheese and pepper, and serve immediately.

With an appliance

  • Air fryer 34 min

    Replace step 1: spread the salted pork cheek slices in a basket and cook at 190 degrees for 7 minutes, stirring at the 4th minute; the cooking time is similar, but the fat will render separately, the meat will be evenly crispy, and you won't have to stand to avoid oil splattering. Reserve a spoonful of fat for the sauce in step 3.

Start cooking