- It's amatriciana time! Bucatini all'amatriciana. Today I'm taking you to Rome. Well, this pasta is originated
from the region of Lazio, from the town of Amatrice, but the Romans, the city of Rome took the credit. So this is now a Roman dish. So when you go to Rome
make sure you try it and if you don't wanna go to Rome, we bring you Rome into your belly. Enjoy amatriciana. Bucatini all'amatriciana. (bouncy bass music) (playful upbeat music) Hi and welcome to Vincenzo's Plate! Today we make Bucatini all'amatriciana. Which is basically the
carbonara without eggs but with tomato sauce and white wine. Oh, yeah, let's make it together. The most important
ingredient is the guanciale. So as you can see the
guanciale has plenty of fat which it will kind of turn into oil and the top quality meat. Pig cheek, if you can't find pig cheek, you can go for pancetta, all right? Pancetta is the pork belly. Both of them are cured. If you can't find either
of them, don't use bacon because bacon is not gonna
give you the same flavor unfortunately, okay? What you can use instead,
you can use salami. Chop it into cubes and
that's much better than bacon but pancetta or guanciale,
it's the right way to do. So I don't wanna be a pain to tell you not to use
bacon but bacon is smoked, this is cured, okay? So there's a big difference in flavor that's why I'm trying to be,
that's why I'm fussy about it. You get difference experience, different flavors if you use bacon, okay? So go for this, please. Then we need peeled tomatoes, okay? So when I say peeled tomatoes,
I mean peeled tomatoes. This is a small can of 400 grams and that will be enough
for two people, you know. So I'm making about 250 grams of bucatini. Now, bucatini is that
type of spaghetti pasta with a hole in the middle. So basically bucatini, I only use it when I make this
delicious amatriciana pasta. I don't really use
bucatini for anything else but they just perfect with this. So you can see though. So what you love about this pasta is that the sauce will go inside and it will help to get more flavors. The other ingredient
that we need is the wine. You don't need this in carbonara but the wine is something that you need. If you don't like alcohol,
you don't drink alcohol, don't worry, this just gives the flavor. The alcohol will
disappear when you cook it and we finish it off with salt and pepper. Salt and pepper just to
give the extra flavor. More pepper, less salt. Okay guys, now we need
to cut the guanciale. Hopefully you can get some guanciale. What we need to do here, we
need to remove the skin, okay? We have about 250 grams of guanciale here
but once I remove the skin, we're gonna have 180, 170 grams. So I recommend you to use
about 150 gram, let's say. If you make it for two people. Okay, see now, all this
fat is gonna turn into oil. The other thing you can
use, I'm just thinking loud, is prosciutto. You cut some prosciutto into
cubes and there you have it. You got the fat, you have the meat. You might want to make
them a little bit crispier. So now that we have removed
the skin, what I'm gonna here, I'm going to cut it into
strips, just like that, and then what we do with each strip, we wanna cut it into
small strips like this. So when we're going to eat it, we're not going to have
a big chunk of meat. So that's my recommended size for you to cut the guanciale. I'm making pasta for two people and I'm using a can of peeled tomatoes. It's a small can, and we're gonna get beautiful
Italian peeled tomatoes. Now what we wanna do with
these beautiful tomatoes, this melts so good, we wanna actually crush
them with a fork gently. You wanna keep this recipe rustic. Okay? You can put it in a
blender, you can crush them, whatever you wanna do, with a crusher, but honestly, the best
way to enjoy this dish is to actually crush it with your fork and keep it as rustic as possible. That's how any Roman nonna would make it. And here it is, our sauce. This is our sauce. Now let's go and cook. Maybe I didn't tell you one thing. Well, you finish off this dish with pecorino cheese. The pecorino Romano cheese is how you take this dish to the next level. Okay so now what we want to do, we wanna put a lot of water in a large pot and we want to boil the water, okay? So the water is boiling
and now we get a nice pan, and what we wanna do is, we wanna put it on a medium, low heat. You don't want to burn the guanciale. The guanciale needs to cook gently, okay? And we wait until it starts to create oil, okay? You will be able soon
to see the oil coming out from the guanciale. As you can see our
guanciale is slowly, slowly cooking, gently, and we have
a little bit of guanciale here which has got some color there,
which means it's melting, the fat is melting. Please, take your time when you do so, you don't want to stress the meat, the meat needs to be relaxed. As you can see, we're
getting some oil out. See, you can see a little
bit of oil coming out. What we want to achieve at this point is that we want to see
the meat become crispy, we want the meat to be tender inside and crispy on the outside,
and two minutes maybe and then we add the wine. Look how much the meat reduced. You thought maybe it was
too much at the beginning. You said, oh, my God, you must
be crazy for using that much, but look, this is going to
disappear more, you know? So if you like meat, go for
it, put more if you want. Guys, this is the point where
we want to add the wine. You can see here, the bottom, we got this pattern there that we created. It's all the residues from the meat and now what we wanna
do is we add the wine to give the extra
flavors to our guanciale. All the flavors are coming out,
the alcohol is disappearing because it's going into
my nose, into my body. This wine, it's an important
step of the recipe, guys, okay? And it's gonna cook, it's
gonna evaporate in no time. You watch, in less than three minutes. See, all the alcohol will evaporate and you will only have a little
bit of wine left in there. Wine without alcohol. Just let it cook for about three minutes. Your question could be, do
I have to use white wine? Can I use red wine? Look, I've got plenty of
wine in my house, okay? White wine is the way to go. You wanna use red wine? I'm a red wine fan, you can use red wine, but the white wine, it
is more delicate in order to achieve what we want to
achieve with this recipe. If you really don't want
to use alcohol, wine, and I can understand, just
maybe use a vegetable stock. Maybe a glass of water. I guess, it will do
the job but if you can, please, use a wine. Okay, and now it's time
to add the peeled tomatoes that I previously crushed with a fork. Beautiful rustic, peeled tomatoes, and now we can say, we are
almost ready to cook the pasta. Now we want to cook this
delicious peeled tomatoes with the guanciale. We wanna cook it for about 10, 15 minutes. You know, we wanna keep
the freshness of this. Just keep stirring it and at
this point is where you want to add the salt and the pepper. Do I have to be generous with the salt? No, because the guanciale is very salty. Just a little pinch of salt. The pepper, do I have to
be generous with pepper? Oh, yeah, guys, you need to be extremely,
extremely generous. The flavors are really coming out now. Oh, yes, baby. See what I said before when I said to you, cut the guanciale small? Because see now, it's kind of melting together
with the tomatoes in there, see? What the sauce is also doing for us here, the sauce is actually
making the meat more soft. It's gonna go more flavors,
of course, to the meat. Look at that. Look how stunning this sauce is. 10 more minutes and we are
ready to cook the bucatini. When you see this result you know that your sauce is ready, okay? So let it slowly slow cook
at the lowest temperature or you can even actually
switch it off at this point because now we wanna cook the pasta. Okay, what do we do now? Well, the water is boiling so it's time for us to add
one spoon, one tablespoon of rock salt. After we add the rock salt, we are ready to add the bucatini. And follow the instruction on the packet. This bucatini takes six minutes to cook. After six minutes our
beautiful bucatini are ready. They're nice and al dente,
don't over cook them guys. Let's take the pasta out and then we put it together
with the sauce, okay? At this point I'm gonna
turn up the sauce again on a medium, low heat, okay? And I'll start adding the pasta inside. Don't worry if you have a little bit of pasta water in there, it's fine and then we do the mantecatura. The mantecatura is when we
have all the ingredients combining into one. When we basically have the pasta, every single bucatino gets the flavor, that's the mantecatura. The mantecatura is basically
the risotto technique. So here we go. Five tablespoons of pasta water in there and now we do the mantecatura. Look at this wonderful creation. Look at the bucatini simmering
in this wonderful sauce with guanciale and rustic, crushed, peeled tomatoes. Look at that. Guys, and we want our pasta
to mix very, very well and, here, I think we are ready to serve. All it's missing now is the pecorino. So let's plate it and then
we add the pecorino cheese, and now is the best part
of the video recipe, eating time! Let's try. (slurping loudly) Bucatini, they like
straws and when I suck in, I suck in the sauce. Listen, crispy and soft on
the inside, every fork I get, I get the guanciale too,
and it's just fantastic. A fantastic Roman dish. Next time you go to Rome, order this dish. If you don't go to Rome,
bring Rome to your kitchen. Make it at home and feel
like you're in Rome. (fork clanking) (clapping loudly) This is delicious. Okay, guys, thank you so much
for watching this episode, we will see you in the next
Vincenzo's Plate video recipe. E ora si Mangia - Vincenzo's Plate. Love you. (slurping loudly) Rome is in my mouth right now.
