The word bucatini comes from the Italian word “buco”, which translates to “hole”, a reference to its hollow shape. While long, tangled strands of bucatini prove deft at capturing the amatriciana sauce, the pasta’s unique shape was actually born out of practicality. Ancient pastai (pasta makers) who encountered difficulty when cooking dried pasta with consistency sought to invent a novel solution to their problem. The pastai settled on a new method, which saw dough rolled around a thin rod (known as a ‘ferretto’), to produce a long strand of hollow pasta. The resulting void not only solved any pasta inconsistencies, but ensured the enduring popularity of bucatini in Italian cuisine.
One such instance of bucatini’s prominence in Italian cuisine is Bucatini all’Amatriciana, a traditional dish hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of Amatriciana sauce dates back to the late 18th century, in the cookbook L’Apicio Moderno, although it seems likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well-loved in the capital, Roma, even earning status as a classic Roman dish, despite being invented elsewhere.
Amatrician natives are staunchly protective over this recipe, and are quick to condemn any creative digressions - the Town Council once declared the inclusion of garlic by respected Italian chef Carlo Cracco as a ‘lack of judgement’ on his part. Traditionally, this sauce is made with guanciale (pork cheek), though, at the risk of again dismaying
the good people of Amatrice, we substitute pancetta, as this imparts a deeper, smokier flavour. These flavoursome morsels of pancetta are gently fried until crisp, then suspended in a vibrant tomato sauce. To amplify the Amatriciana’s signature meaty flavour, we add both chicken and pork stock, while rosemary, bay leaf and red wine add depth, ensuring a moreish taste of Amatrice.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
Please note: our photography is for illustrative purposes only & may not necessarily reflect the finished dish.
Durum WHEAT Semola, WHEAT Flour, EGG, Rice Flour
Amatriciana Sauce (160g):
Tomatoes, Smoked Pancetta (Pork Belly, Salt, Dextrose, Spices, Aromatic Plants, Natural Flavourings, Smoke Flavourings, Antioxidant: E301, Preservatives: E250 E252), Onions, Carrots, Red Wine (SULPHITES), Olive Oil, Pork Stock (Contains CELERY), Chicken Stock (Contains CELERY), Garlic, Pepper, Sugar, Rosemary, Salt, Bay Leaf
Italian Grated Cheese (8g):
MILK, Salt, Rennet (Microbial Coagulant), EGG Lysozyme