Bucatini alla Matriciana: the original Roman recipe

If you already joined this tour you probably remember the delicious pasta recipe we had together: bucatini alla amatriciana.

There are many version of this dish, one is connected to the legend of the origins of the recipe. Someone says that this recipe was born in Amatrice, a small town on the border with Abruzzo. Coding on many versions of Amatriciana, please remind that most important tricks to make a perfect copycat of the recipe are three.

  • Quality of basic ingredients
  • Cooking process
  • Love

The recipe called matriciana and not amatriciana, as evidence, as the inhabitants of Amatrice used called “Matriciani”, without the A consequently also the famous pasta was called “Matriciana”, with time for a linguistic phenomenon has become amatriciana. This dish was the main meal of the numerous pastors, which was originally without the tomato, pasta alla “Gricia.” The shepherds carried in their backpacks, pieces of cheese, black pepper-bags, dry pasta, bacon, and lard. Matriciana style is most popular in Rome, whereas you’d remember, people really like strong salty flavors.

Matriciana Recipe for 4 people: the ingredients

  • 400 grams of spaghetti pasta made of durum much harder than Italian production of high quality. Recommended De Cecco pasta “bucatino”
  • 250 grams of guanciale (do not use the bacon is made from pork belly, alters the flavor). The meat is made from the cheeks of the pig so it is a nobler the more delicate flavor and fragrant is the essential ingredient for the preparation of matriciana, without it, it is not a real matriciana at the Roman style.
  • 500 grams of fresh tomato (casalino variety) alternatively tomatoes in the can. Recommended a box of tomatoes Graziella or San Marzano or De Cecco tomatoes.
  • 150 grams of pecorino romano, salty and slightly spicy. Remember that real pecorino romano is signed with a label DOP and have black skin.
  • 2 teaspoon of salt to the dough.

Matriciana Recipe for 4 people: the preparation

Cut the slices of guanciale into strips of amateur long, uniform and of the same thickness. (Do not cut the bacon into cubes).

Peel the tomatoes casalini boiling 2/3 minutes advance in boiling water, peel away the central part and the seeds, place in a bowl the tomatoes together with their juice. taste the tomatoes, if you feel those too acid, then add 1 tablespoon of sugar.

Grate the cheese. Put the meat in a large frying pan in iron so as to completely cover the bottom, and let it heat over high heat.  Reduce the heat and fry the bacon for a couple of minutes, until it has reached the right coloring camel. As soon as you see camel-colored guanciale you remove the pan from the fire, then add tomatoes.

Cook the sauce for about 8 minutes, turning occasionally, until it reaches the right degree of density and fluidity. In the meanwhile, boils pasta in a BIG amount of water. read on the pasta package, if you read 12 minutes cooking time, your remove pasta from the water 2 minutes before. We suggest you do not waste all the boiling water, take pasta away from the water with a spaghetti spoon, so you can save the water in case your sauce would result too sticky.

Pour the bucatini into the pan adding, little by little grated pecorino. Pour Bucatini matriciana in a dish, adding a pinch on the surface of pecorino cheese and serve hot.

Perfect wine combination: Montepulciano d’Abruzzo or Syrah.