Cook with Valentina/Bucatini All’Amatriciana Original Recipe

Cook with me this delicious Italian pasta!

My name is Valentina Bianco and i am a content creator!
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Recipe ingredients 4 people:

400gr Bucatini pasta
100gr Guanciale (no smoked)
40gr strutto (I didn’t had it but you can use it)
250 pomodori pelati (canned peeled tomato, no tomato frito!)
70gr Pecorino cheese (you can use more!)
1 fresh chili pepper
Extra virgin olive oil, salt,pepper at taste

Hi guys, welcome to my channel. My name is Valentina and if you’re new here, you are very welcome. Also, if you already been here, welcome back. And today, as you can see, I’m in the kitchen. It’s going to be another day with Valentina’s cooking for you. So, last time we did pizza, and it seems that some of you really like the receipt, the recipe, and everything. So, I thought, why don’t cook more? Why don’t share with you guys all my recipe, all the things that I love to do? I love to eat, but I also love to cook. So today I thought we did the typical pizza. Now we did the typical pasta. We are going to make bukkatini alamatriana which is like a typical plate of the Roman cuisine from Rome. It’s not my region but my mom is from that region so I have a little bit of like extra point. Anyways, it is a very popular recipe. It is really easy to do. So I think this is going to be even easier than pizza to do. So yeah, if you can be interested that keep watching. Don’t forget to subscribe to this channel and also to follow me on Instagram and Tik Tok. If you want to know more about me. So I got all my ingredient ready. Everything is clean. Everything is ready for this recipe. I’m preparing dinner. This is like kind of a heavy dinner because the recipe have this nice beautiful like guanchal which is like fat basically. Here are all the ingredient. I already wrote them down, but I’m going to just um mention them now. So, you need obviously bukatini. Bukatini, it’s a type of pasta. And if you don’t find bukatini, you can use spaghetti. Then you need tomatoes. We got peeled tomatoes. I bought them like in a can. You got the entire tomato like peeled. You just um smash it down and uh leave it here. So, ready for the pasta. You also have the guanchal. The guanchchali is like I don’t know it’s not bacon. I mean it’s pork. Pork is beautiful. And uh I don’t know which which piece of the pork it’s in English but I call it guanchal. So maybe I don’t know. Look up the translation you’re going to find it. Peorino cheese. I already grind it. A fresh chili pepper. We got it here. Some sal olive oil that I got here. And a little bit of white wine. half cup like 50 g to just like use for cook the guanchal. I love this pasta because it’s really easy to do as I told you and because it’s really really tasty from the caloric perspective. Maybe it’s not like the healthiest thing because it have a lot of fat. So make sure that maybe if you make this pasta that day you make a a nice training, you run, you do some like vigorous activity so at least you can justify the fat. But yeah, let’s get into the kitchen and let’s start. So, first thing first, I’m going to prepare the guanchal. In this recipe, as you can see, there is no garlic or onion to be used. We’re going to take a knife, obviously, and we’re going to cut what is like the upper part of the guanchal. So, I’m going to show you the guanchales like this. You’re just going to cut this crust up here because you don’t need it to cook. chopped the guanchal like in little cubes of like an approximately 1 cm and yeah 1 cm for maybe yeah 1 cm 1 cm I think that’s going to be good it is hard because it’s like pure fat but that’s what makes it tasty and this is the thing that I want to you want to get ready first so you can start cooking this beautiful piece of fat okay My cat is trying to come here because he smelled the fat and he think it’s for him but it is not. So this is this like thick. I’m going to cut a little bit thinner. As you can see that is mostly fat. This is going to be like 3 million calorie but I mean sometime you have to reward yourself. So I really want each one of you this time to execute and do this beautiful pasta. I mean spaghetti if you don’t find bukatini guanchal. If you don’t find it you can buy bacon but I mean there is no excuses. You can do this. So I cut all the guanchal. It is here. And now I’m I’m going to take off the seed from the uh fresh chili pepper. I put gloves on because I have very long nail and I know that this uh this operation is going to sting my finger horribly. So I don’t want to take this risk. Not going to grind the chili pepper. I’m going to put it like it is like this or maybe chop in bigger pieces. But I’m not going to uh chop it finely. Let’s say just like um to put it in the sauce and then eventually remove it. So I’m going to have it like this without seeds. And this is going to go in the in what we call the soprito maybe in the sauce. And uh yeah, we are ready now with all the ingredient to go to the kitchen and cook this pasta. So we’re going to move here. So here we are ready in my kitchen to start to cook this beautiful pasta. I’m going to start with preparing the pan and also I’m going to prepare the water for the for the pasta because this is a very quick like sauce. So it’s not it’s not going to take really long. It’s not like a bolognese or any super super long like cooking. So in about 15 to 20 minutes it’s going to be ready. So I’m going to get ready also with the water of the pasta. In this way I’m going to have everything ready at the same time. So here we are ready to go. I just find out I have no more oil here in this beautiful, very Italian decorated bottle, but I always have a bigger one. So, here we go. Generous with oil because at this point, we use so much like pork fat that it really doesn’t matter how much more oil or fat we’re going to use. So, a good put a good chunk. And when the oil is going to be warm, I’m going to go ahead and put the guanchal. So, I put my hair up because it’s really hot now that I’m cooking. And also I want to like highlight how beautiful in Italian is like my little set here of oil. And uh this is like to put my little spoon here while I’m cooking. Sorry. I feel it’s super tiny. I feel that it needed to be highlighted a little bit. I don’t know why. So I also don’t want to put an apron because it’s like I’m so cute like this. Why should I put an apron? Anyways, the oil is ready. It’s actually it’s really hot and it’s got Now, this is the best part because while I put all this fat, we’re going to let it sit for a little bit. But at some point, it’s going to melt and it’s going to make like this beautiful like little cream. And then at that point, we’re going to put the wine and it’s going to make like this absolutely beautiful smell, beautiful scent. I cannot put the aspiration right now because it’s getting even harder. But because I don’t want you guys to be disturbed by the sound of it, but I’m telling you like this is the best part when the when the fat is melting. Actually, even without the wine now, it smell absolutely like heaven. Look at this wonderful like fat melting into olive oil. It’s like packing the fat. It is a beautiful thing. Also, I forgot because this was supposed to go before to put the chili. So, one thing it’s about the chili pepper. So, the chili pepper that I was able to find at the grocery store were this one. So, I wasn’t able to find the one that really go for this recipe, which are which are like this big. They are smaller. I just was able to find this one. If you want, you can buy dry one if you find them also. I wasn’t able to find that also here. So, I had to adapt the recipe a little bit. But usually like you need a chili pepper like this. So now we put the the wine is doing its job. And as soon as all the wine is evaporated from this, we I’m going to set aside the guanchal. And then we’re going to start cooking the tomato sauce. But yeah, this smell heavenly. It’s like it smells so good. Like you need to try this recipe. So you let me know how was your smell in your kitchen. Just put the tomato and set aside the guanchali as I told you. My cat is crying as usual. As you know guys, at this point he’s just like a crybaby. And when he see that I’m doing video, actually he cry even more if he can. And here it is. Put the tomato. It smells so good, guys. So so freaking good. So now once I have the tomato, I’m going to add a little bit of salt. Just a little bit. A pinch of salt. And I’m going to lower a little bit. I already did. And I’m going to cover this and let it cook for around uh let’s say 10 minutes. And then I’m going to add the guanchal. So while the tomato is cooking, I it’s time also to cook the pasta because basically it’s going to take 10 minutes and the pasta is going to cook nine. So if we make the pasta like a little bit more al dente, we want to make a little bit even less than nine. So to finish to cook it in the pan and I’m waiting really that it boil a little bit more to just throw the pasta and start cooking the bukatini. I’m going to show you the bukatini actually like for who doesn’t know the type of pasta. It’s like um a tube. Okay. It’s a very small tube. I don’t know if I can focus this. There you go. It’s like a tube. It is super tasty because also it’s like I bought the original Italian bread and it take it grab the sauce really really good. So it make it like enjoying more this type of sauce. And yeah, I’m super excited. So a long time I don’t need bukatini actually. So pasta is water is boiling. Going to put the bukatini and add it here and I’m going to let it cook. The tomato is still cooking and yeah, let’s wait that the pasta is ready. And this is like cooking. I put back the guanchal inside the tomato sauce after 7 minute, 8 minute that was cooking. So, it’s going to finish to cook the last few minutes. And the bukatini are almost ready. Okay, I think it’s another uh 2 minutes and uh I’m ready to put it in here in the pan and cook it all together. Also, it’s not meant to be in the recipe, but I always put basil also on the plate because Yeah, but you don’t need to do it. I just like to do it. And I have a plant of basil that I need to use. So, pasta is ready and I have it here. I already took it out the water. I try not to take completely all the water out. But now this is the most difficult part because also my pen is not really big to mix it up everything and blend it and eat it. Oops. Very soon. One bukatini went on the floor. But yeah, I need a little bit of concentration here because the pen is so small and the the bukatini are a really heavy pasta. So it’s kind of complicated. I’m usually pretty good at that. Okay. But this is a little bit complicated. So, I’m going to do the best I can. A very good chunk. I want to be generous. There you go. And the rest can go in the plate as an extra cheese if someone want to. But yeah, basically this is ready. It’s going to cook another like minute, 30 second, a minute. And I’m going to plate it and I’m going to show you. Okay. And I’m also going to put a little bit of like the basil just to make it nicer. That’s still cute. What do we think? So, this beautiful amatriana is ready. As you can see, the plate look absolutely gorgeous. And put some extra cheese and some basil. What do we think? This is going to be really, really tasty. Actually, I should try a little bit. I’m going to do it with my hand just to be gross. M. This is really good. I highly recommend to try this pasta. And thank you so much for watching the video. I’m going to link in the description box. I mean no link put all the ingredient of the recipe so you can keep track a little bit and I hope you like you the video if so give me a thumbs up and share with your friend subscribe and let me know in the comment if you want more video of me cooking so I will gladly make more. Thank you so much for watching and I’m going to see you in my next video. Bye.