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Bigoli all' Amatriciana
Here, the magnificent guanciale (pork jowl) adds depth, flavour and punch to this spicy classic.
Bigoli is a type of pasta made with water and hard durum wheat flour. Itís particularly popular in Rome and looks like a thick spaghetti and is perfect for absorbing sauce.
You could also use Bucatini which is long and hollow like a pasta straw and like Bigoli is made with water and hard durum wheat flour.
If youíve never tried it this is your golden opportunity. Whichever pasta you decide on this is a satisfying and comforting meal.
Bread and circus,
6 oz (170g) guanciale, diced
Olive oil (optional)
2 large cloves gariic, chopped
Heat a large frying pan over medium heat, add the guanciale and cook for about 5 minutes, or until golden brown.
If the guanciale is on the lean side, add a splash of olive oil. Transfer to a plate and set aside.
1 tsp red chili flakes
2 cups San Marzano passata
1 lb (0.45kg) bucatini pasta
In the same pan with the fat, add garlic and chili flakes and saute for 1 - 2 minutes over medium heat, until fragrant.
Add passata, reduce heat to medium-low and simmer for 10 minutes.
Kosher salt, to taste
1/2 cup grated or shaved Pecorino cheese
Crusty bread, sliced, to serve
Meanwhile, bring a large pot of salted water to a boil.
Add bucatini and cook for 10 minutes, until itís still firm and about 80% cooked.
Drain, then add pasta to sauce and cook for another 5 minutes, or until itís al dente.
Transfer pasta to a serving platter and garnish with pecorino and crispy guanciale. Serve with a rustic red wine and crusty bread.