Hi guys welcome back to the Italian
Food Boss. Today we are gonna cook a dish
which is gonna be phenomenal!
Very simple: pasta all'amatriciana!
Before we go on into the recipe I just
want to remind you guys: subscribe to my
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everywhere you can. Today we're gonna
cook bucatini
bucatini De Cecco, shallot just a bit,
pecorino romano very flavoursome and grated
cheese, Passata and then we have the king of this recipe: guanciale
look at these guys so guanciale is the
cheek of the pig, not the belly the cheek
you can see a lot of fat this side, this
is the meat that we like, we can keep
this, of course we have to get rid of
this part before we cook it, so that's
what we're going to do first.
so after we remove the skin we just want
to create slices of this dimension
because the objective is to have to have
basically this kind of thing that's
how we have to end up with.
okay now I'll see you in about five
minutes. Five minutes later that's what
we have. Now please don't start
"Ohh so fat"
guys I don't care: this is the meat that
you need for a pasta all'amatriciana
the onion needs to be really really
finely chopped and we don't really want
a lot. Actually a lot of people say just
not to add any onion to pasta all'amatriciana
but I like to add a bit, it gives a bit
of sweetness to the whole dish and it doesn't
really add much. No oil, this is very
important, no oil at all because we are
going to add the guanciale to the whole
thing and with this fat, trust me, you
don't need any oil.
listen listen at the sound of the guanciale frying,
gently frying... now when we are at this
stage with the guanciale, we are
going to remove most of it in a plate
but we're going to leave some of the
slices to become really crunchy and then
we're also going to get rid of all this
fat that the meat released. we don't want
it, we don't want to cook our sauce in
there. These are the really really
crunchy pieces of guanciale that we're
gonna use just to decorate our pasta
and then I suggested that we get rid of
this fat because we don't really want to
cook our sauce in here although many
people would be happy to move in here my
suggestion is not to do it.
The guanciale that we had previously removed...
this will keep frying, then we put the
Passata in here
low heat not too high and we let it cook.
now we put the pasta in, today bucatini -
De Cecco, I'm gonna do about 400 grams, only
like 5-6 minutes not too long because
then we have to cook them together with
the sauce
the bucatini have been cooking for about
6 minutes now so now we take the one
that we want to cook, we wanna eat and we
put them in the in the sauce and so they
can keep cooking in there.
we keep cooking the bucatini in our
fantastic sauce and then in a minute or
two we are gonna add black pepper and
pecorino, pecorino, pecorino
and this is gonna be the best pasta of
your life! we're gonna add now some black
pepper, you choose how much you want and
then the pecorino. The pecorino
you add a bit here in the pan while
cooking and then a bit on top of the
pasta
'Adesso la pasta e' pronta' (Now the pasta is ready) and then on
top we're gonna take a bit of
the guanciala and then we can add
a bit of the crunchy thing, add more
pepper, add more cheese.
Aurora, you wanna try?!
Oh yeah let me try first! I can
see already the density of the pasta is perfect.
mmm fantastic pasta Oh
fantastic fantastic. Enjoy your meal guys
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Italia! Bye bye
