Garofalo Bucatini all’Amatriciana
Ingredients
180g Garofalo Bucatini
100g Guanciale, cut into small strips or cubes
300g Peeled Plum Tomatoes (from a tin), roughly chopped
1 Bay Leaf
Freshly ground Black Pepper, to taste
100g Pecorino Romano, finely grated
Salt, to taste (optional – guanciale and Pecorino already add saltiness)
Preparation
- 1
- Place the guanciale in a large, cold frying pan and set over a low to medium heat. Allow the fat to slowly render out, stirring occasionally. Cook for 8–10 minutes until golden and crisp. Remove about half of the crispy guanciale and set aside for garnish.
- 2
- With the remaining guanciale still in the pan, add the chopped peeled tomatoes and the bay leaf. Stir well to combine, using the rendered fat to enrich the sauce. Season with a generous amount of black pepper and a small pinch of salt, if needed. Let it simmer gently for 10–15 minutes, stirring occasionally, until thickened and glossy.
- 3
- Bring a large pot of salted water to the boil. Cook the Garofalo Bucatini until just shy of al dente, following the pack instructions. Reserve a cup of the pasta water before draining.
- 4
- Transfer the drained pasta directly into the sauce. Add a splash of the reserved pasta water and stir everything together over low heat for 1–2 minutes until the Bucatini is fully coated and finishes cooking in the sauce.
- 5
- Remove the pan from the heat. Stir through most of the grated pecorino romano, allowing it to melt into the sauce and create a silky, savoury finish. Add more pasta water as needed to loosen.
- 6
- Plate the pasta into warm bowls. Top with the reserved crispy guanciale, a final flourish of pecorino romano, and a twist of freshly ground black pepper.
