Fortuna's Sausage & Italian Market Recipes

Bucatini all'Amatrician

The original Amatriciana, or matriciana (the recipe would appear to originate from the town of Amatrice in Rieti), does not call for onion, garlic or pancetta, only guanciale.

Serves 6 - Preparation Time: 1 hour

  1. Remove the rind from guanciale, cut it into slices and then strips.
  2. Brown the pork cheek in a saucepan with just a drop of olive oil, or cook it in a drop of water, as called for in the original recipe. After a few minutes, add the chopped chillies, the quantity depends on your personal taste.
  3. Add the tomatoes and juice. Salt to taste. Cover and cook for about 50 mins.
  4. Boil the pasta until al dente, drain and put it back into the hot pan.
  5. Add the sauce. Serve immediately topped with some grated pecorino and a pinch of black pepper.

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