A Delicious Bucatini all’Amatriciana Recipe – With a Jean-Pierre Twist!
Not much but, just enough to send the Italian Recipe Police into a frenzy! Either way, this pasta dish turned out amazing and I’m sure you will love it just as much as I do!
Bucatini all’Amatriciana is a delicious savory dish with perfectly cooked al dente bucatini pasta. Bucatini is a type of pasta that is long and thin like spaghetti but with a hole running through the center. The hollow shape of Bucatini noodles helps them absorb sauce, making them the perfect choice for hearty, flavorful dishes.
The uniquely delicious tomato sauce is full of flavor. It is just a bit spicy, but not too hot, with bits of pancetta that adds a nice slightly salty flavor. But here is where the Jean-Pierre twist comes in, I like to add just a touch of onion.
Traditional Bucatini all’Amatriciana has no onion, so why am I adding it. Well because I’m half French and half Italian and the French side of me loves onion. But I am only adding a small amount of very finely diced onion. The reason is the sweetness of the onion helps offset the acidity of tomatoes.
The amount of onion is so little, maybe 2 tablespoons worth, that the physical presence of the onion is not going to be there, but the flavor will be. You’ve got to give this recipe a try, it may just become one of your favorite dishes.
The Bucatini all’Amatriciana recipe was first created in the 18th century, and it has since become a very popular dish throughout Italy. Bucatini all’Amatriciana is often served as a main course, but it can also be an excellent side dish.
What does Bucatini all’Amatriciana taste like?
Bucatini all’Amatriciana has a unique flavor that is both savory and slightly sweet. The Bucatini pasta absorbs the flavor of the tomato sauce, while the pancetta adds a bit of a salty taste. Additionally, the Pecorino cheese gives it a slightly sharp flavor. Overall, Bucatini all’Amatriciana is a delicious and hearty pasta dish that is sure to satisfy any pasta lover.
What wines pair best with Bucatini all’Amatriciana?
When it comes to choosing a wine to pair with Bucatini all’Amatriciana, you have a few options. A light-bodied white wine such as a Pinot Grigio or Sauvignon Blanc will pair well with the Bucatini all’Amatriciana and not overwhelm the dish. Or you can even go with a medium to full-bodied red wine such as a Chianti or Barbera. Either way you go, you can’t go wrong.
Bucatini all’Amatriciana is typically served as a main course, but can also be served as a side dish. And the great thing about Bucatini all’Amatriciana is it can be made ahead of time and reheated, or it can be made fresh to order. Just make sure not to forget the Garlic Bread!
A Delicious Bucatini Recipe - Bucatini all'Amatriciana
Recipe Video
Ingredients
- About 12 ounces Bugatini Pasta
- 1 teaspoon Olive Oili
- ¼ pound Guanciale or Pancetta or Bacon cut into nice strip
- ¼ cup Onion very very finely chopped
- ¼ cup good White Wine (Chardonnay or Sauvignon Blanc or any wine YOU like)
- 1 teaspoon Chili Red Pepper cut into very fine brunoise, fine dice
- 1 x 28 ounces can of peeled and roughly chopped Italian tomatoes
- ¼ cup Pecorino Romano Cheese grated
Instructions
- In a sauce pan, slowly heat the olive oi, when hot add the Guanciale and slowly cook not to burn the lean before the fat has time to render.
- When you have enough fat melted, add the onion and slowly cook it until it almost melted. (Presence of a piece of onion it’s not highly regarded by traditional Italian😞, but if you have no Italian's at the table to do worry about 😊)
- When the onion is soft but not yet brown, add the white wine and let it reduce until almost dry.
- Add the tomatoes and the chili pepper and cook the sauce for about 15/20 minutes.
- Cook the pasta according to the manufacturer instructions.
- Add the cooked pasta to the sauce and mix well.
- Add the cheese and serve with more grated cheese and black pepper on top.
You can find the items below used in making this dish at our online store!
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
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