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Bucatini All’Amatriciana

Wednesday, 01 Oct 2008
 

Pecorino Romano is one of my favorite cheeses and I was looking for a dish to make with it.  This simple pasta recipe doesn’t take long to make and is full of flavor.  You can make it as spicy as you want with red pepper flakes.

I combined parts of two recipes I found online:  Bucatini All’Amatriciana from About.com’s Italian food section, and Bucatini alla Matriciana from Trulli Italian.

I didn’t have pancetta so used prosciutto instead.  Probably less authentic for this dish but it still tasted great.   Drawing from the first recipe, I used blanched, peeled and seeded fresh tomatoes.  I incorporated the following parts of the second recipe that weren’t in the first: added red pepper flakes and a minced clove of garlic to the onions while they were sautéing.



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