Ricetta per Bucatini all'Amatriciana
Tuesday, May 4, 2010 10:27 PM
Jonathan?s Bucatini all?Amatriciana
Ingredients for 500 grams of pasta (Serves 5-6 people):
? 2-6 Table spoons of Extra-Virgin Olive Oil according to personal preference
? ? white onion cut fine
? 1 Celery stick cut fine
? ? carrot cut fine
? [masked] grams of pancetta mild from the Italian Centre Shop at the deli. Cut in small cubes
? 1 and ? cups of Dry White Wine. I suggest Chardonnay Donini (2 litre bottle). Bought from Superstore Liquor Store on Calgary Trail. Similar will work as long as DRY.
? 1 package of De Cecco Bucatini Pasta
? 1 Can of Pavoncella Tomatoes
? 200/300 grams of Pecorino Romano cheese shredded fresh
? Pepper as needed
? Salt as needed
? Pinch of Sugar
In a medium to large pot fry onion, celery and carrot in extra virgin olive oil. Cook for 5-7 mins. Add a pinch of salt and pepper. Add cubed pancetta pieces. Cook for 5-10 mins. Add white wine. Cook for additional 5 mins until all alcohol has evaporated and wine starts assuming a gravy configuration.
Add tomatoes from can and cook sauce for at least 1 hour or more until consistency changes and tomatoes are nicely cooked. Remember to add a pinch of sugar to eliminate some acidity from the tomatoes and to mash the tomatoes with a potato masher. Also remember to add some water (1/2 cup or less) from cleaning your tomato can before tossing it into your recycling.
When sauce looks happy and ready, remove from heat and add 2/3 table spoons of freshly shredded Pecorino Romano cheese. If you don?t like the taste of Pecorino cheese (which can be for some quite pungent and ?vulgar?) try to substitute with Grana Padano or Parmigiano Reggiano cheese instead.
Cook the Bucatini pasta until ?al dente?. Remember to add 1 table spoon of coarse sea salt when cooking the pasta. This is a must!
Strain water and join in happy matrimony the sauce with the pasta. Add a little cheese on top before serving and enjoy!