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Bucatini alla Amatriciana by Chef Alessio Da Prato

Ingredients for 4 persons

320gr of Bucatini
180gr bacon (1 cm thick slice to be cut into strips)
500 gr peeled tomatoes
100 gr pecorino romano cheese
1/2 cup dry white wine
1 fresh chilli pepper
extra virgin olive oil
salt

Directions

Place the guanciale cut into strips in a frying pan together with a small piece of chilli pepper

Heat over a high flame (without adding oil) until they are browned, crispy and have released all their fat

Drain the pieces of guanciale by patting them dry with a kitchen towel and set them aside. In the meantime, in the pan with the fat released from the guanciale, add the chilli pepper.

Add 2 more tablespoons of oil to the pan, let it heat up, deglaze with white wine, when it has completely evaporated, add the peeled tomatoes cut into coarse pieces and cook over medium-low heat for about 20-25 minutes. Finally correct the salt.

In the meantime cook the pasta for about 4 minutes and grate the pecorino cheese separately.

Take the pasta out of the pot (without throwing away the cooking water) and put it directly into the sauce pan with 3 - 4 ladles of cooking water

Allow the pasta to finish cooking in the pan by risottoing the bucatini, if necessary add more pasta cooking water to make them creamy

At the end of the cooking time add the grated pecorino cheese, stir off the heat to mix everything together and add the crispy guanciale.


Lo chef Alessio Da Prato ha portato la tradizione della cucina italiana New York, cucinando per diversi eventi come James Berard Foundation, Eataly e La cucina Italiana, ma oggi è tornato nella sua amata Toscana per insegnare agli stranieri tutto il gusto e la maestria della cucina italiana, il suo lavoro di esportazione dell'italianità nel mondo non finisce mai!

Chef Alessio Da Prato Chef

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