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Bucatini alla Matriciana (tubular pasta
Matriciana)
Description:
This is a classic dish served though out Italy but is a specialty of the mountainous Abruzzi region. The dish is also referred to as “Amatriciana” from one of the Sabine villages. One of the most original presentations of this dish I had was in a small trattoria in Vicenza and more recently in Campo dei Fiori in Rome. Traditionally “hog jowl”or guanciale, which can be found in supermarkets, is used but Italian pancetta or regular bacon can be substituted for guanciale.
Preparation Time:
30 minutes
Ingredients:
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1 pound of Bucatini (tubular spaghetti)
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1/4 pound of pancetta, bacon or hog jowl
(guanciale), cubed
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1/2 of a medium-sized onion, diced
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2 cloves of minced garlic
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1 (28) ounce or 1 pound 12 ounce can of whole San Marzano plum tomatoes, diced
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1 tablespoon of olive oil
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Torn fresh basil leaves
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Hot pepper flakes or diced red pepperoncini
(qb)
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Pecorino grattugiato (grated pecorino is a must)
Directions:
Fill a 10-quart saucepan with water over high heat for the pasta. Add the pasta during the last 10 minutes of the preparation process to the boiling water. Pre-heat a saucepan with the olive oil. Add the cubed bacon or pancetta or guanciale and sauté until the bacon is browned but not crispy (3-4 minutes). Use a slotted spoon to remove the bacon and set aside on a plate. Add the onion and garlic to the same pan and soffriggere or lightly fry for a few minutes. Add the cooked bacon, tomatoes, basil, and hot pepper flakes. Simmer an additional 10-15 minutes. Combine the al dente pasta with the saucepan ingredients and simmer for a few more minutes. Transfer the completed dish to a large serving bowl. Top with pecorino cheese. Serve with grated pecorino cheese apart as well.
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