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Bucatini
alla matriciana
This is
the authentic recipe of the Bucatini alla matriciana (or all’amatriciana),
that is as it is prepared in Amatrice, a small village in the province of
Rieti. It is one of the most important dishes of the Roman cuisine and it is
also very well-known among the Italian gastronomic specialties in general.
But you should know that in the past it was a typical dish of the Abruzzi
region, since Amatrice was part of the province of L’Aquila.
Ingredients
- quantity for 4 people
400 g bucatini (or vermicelli or rigatoni) |
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150 g well-ripened lard from the pig’s cheek (without rind) |
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50 g Roman pecorino cheese |
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salt |
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hot pepper |
Preparation
Put four liters of
water in a saucepan with four tablespoons of salt and bring to the boil.
Cut the lard into
slices – they should not be too thin, about 2-3 millimeters thick – and
then into not-more-than-2-cm large strips.
Put the lard into an
iron pan (you can grease it with some extra-virgin olive oil if you like)
and fry it gently so that it gets browned without burning. As soon as it
starts melting, add a small piece of hot pepper.
When the water
starts boiling add the bucatini and mix.
Drain the bucatini
al dente and turn on to a serving dish, add the lard and the just-grated
cheese.
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