Learn to make authentic Amatriciana and classic Napolitan pasta from a professional chef. This guide shares tips for creating these two delicious pasta dishes at home, using Bucatini and Spaghetti respectively. Enjoy rich tomato flavor in every bite!
Ingredients
Main Ingredients (2 servings)
- Bucatini 160g
- Pancetta 70-80g
- Garlic (minced) 1 clove
- Onion (thinly sliced) 1/3 medium
- Canned Diced Tomatoes 400g
- Pecorino Cheese 1 tbsp
- Spaghetti 160g
- Bacon 50g
- Onion 1/2 medium
- Green Bell Pepper 2
- Cherry Tomatoes 8
- Zucchini (optional)
- Mushrooms (optional)
Seasonings
- Olive Oil to taste
- Salt to taste
- Black Pepper to taste
- Tomato Ketchup 40g
- Butter 10g
- White Wine to taste
Steps
- Boil water in a pot and start cooking the Bucatini (160g).
- For the Amatriciana, thinly slice 1/3 medium onion.
- Cut the Pancetta (70-80g) into strips.
- Heat olive oil (to taste) in a frying pan and add the minced garlic (1 clove). Sauté until fragrant.
- Add the pancetta and cook from cold until crispy, rendering out the fat. Key Tip: Don't burn the garlic; once it's colored and fragrant, combine it with the pancetta.
- Add the sliced onion and sauté.
- Deglaze with a splash of white wine (to taste). Add pasta water if needed to prevent sticking.
- Add the canned diced tomatoes (400g) and simmer.
- Adjust the sauce consistency with pasta water and toss with the cooked bucatini.
- Stir in olive oil (to taste) and Pecorino cheese (1 tbsp) off the heat.
- Plate the pasta and season with black pepper (to taste).
- For the Napolitan, chop the 1/2 medium onion, 2 green bell peppers, 8 cherry tomatoes, and 50g bacon.
- Heat olive oil (to taste) in a separate frying pan and sauté the chopped onion and green bell peppers.
- Add the bacon and more olive oil (to taste), then sauté slowly. Key Tip: Add pasta water if it starts to burn to keep the vegetables moist.
- Add the cherry tomatoes to the sautéed vegetables and cook.
- Add the tomato ketchup (40g) and stir to bring out its aroma.
- Add the pre-cooked spaghetti (160g) and stir-fry thoroughly to combine.
- Finish by adding butter (10g) for richness and stir-fry well.
- Plate the pasta.
