Classic Amatriciana bucatini

This is not the classic recipe. I was born in Rieti, the main town in the province where Amatrice is (the exact place where the sauce has been invented). First the "passata" recipe is definitely wrong. You can use canned plum tomatoes, they work fine or the Italian passata you can find in every supermarket. Second the guanciale (or pancetta lardons if you can't find it) should be fried in a little of extra virgin olive oil with a whole bird eye chilli pepper. Add a splash of white wine and let it cook until the alcohol has evaporated. Take out the guanciale and set aside in a bowl big enough to contain the pasta, covering with cling film so the meat is kept moist. Third, cook the pasta in salted water. Use sea salt flakes, in a big saucepan. If you use the normal salt, you need to put it more. Fourth, in the same pan with all the guanciale juices, add the passata and cook until it thickens, taste it and if the passata is a little bit too acid add a teaspoon of sugar to balance it, then pour the tomato sauce over the guanciale in the bowl. Fifth, drain the pasta and tip into the sauce, sprinkling with abundant pecorino cheese and serve immediately. Other reciped than this one are mere interpretations, not the classic version. If you know a little of Italian I suggest you to give a look to the original recipe posted on the local city council of Amatrice web page at this address http://www.amatriceturismo.it/l-amatriciana/

I always make Amatriciana Bucatini with pork cheeks, not bacon. That's how I learned to make it from an Italian recipe.

Made it with shop-bought (flavoured) passata and Parmigiano as could not find Pecorino. Turned out fine, although I did add a glass or red wine to the sauce to improve the depth of flavour and also added back most of the (chopped) chilli to turn up the heat a notch.

I think the recipe is not quite right. If you use 2 kg tomatoes, you probably have to reduce the liquid by two thirds, not one third as stated. It looks like proper passata if you do this. Also, seasoning with salt, pepper and sugar will bring out the flavour.

Very nice and simple. Works just as well with ready made passata and Parmesan.

Lovely!

Just made this as was a little disappointed. There was no depth to the tomato sauce. I have made it with carton passata which is nicer and less work.

Oh, I meant random, of course.

I used canned tomatoes and chilli powder (I quite overused chilli powder, so it has an effect of gun powder:)), also I used some randomness cheese from the fridge, nevertheless the sauce turned out really good.

Made this tonight and found the sauce to be very bland and watery. I added some shop bought passata, Worcester sauce & a few herbs. The finished result was superb. I will certainly make this again but with the changes.