Have you ever been to Rome and wondered why the Amatriciana or carbonara tasted different? That’s because the Romans would only ever use guanciale never bacon.
What’s the difference?
Guanciale is pork cheek cured in a mix of salt, pepper and mixed spices.
Pancetta is essentially pork belly cured in salt, pepper and sometimes lightly smoked.
The differences are slight but they’re definitely there.
Bucatini is a hollow spaghetti traditionally used in Rome for Carbonara and Amatriciana sauces.
800g x Fresh bucatini pasta
500g x Tomato sauce
200g x Guanciale
120g x Pecorino Romano
Fresh pasta cooks in just a few minutes. Allow 1 litre of water per 100g of pasta and bring to a boil. Add 1 generous tablespoon of coarse sea salt per litre to the boiling water, then add the pasta and stir gently and occasionally.
Our fresh pasta and sauces will keep for 2/3 days in the fridge and up to 1 month in the freezer.
If you are cooking frozen pasta, place it directly from the freezer into boiling water and allow 1-2 extra minutes depending on the size and shape.
Add a spoonful of cooking water per serving to the sauce, it will help “loosen” and make your meal creamy, this is because you’ll be adding the lost starch back to the pasta.
If you would like to find out more on how to cook and serve different varieties of pasta, ask any of our friendly team members and they will happily share the tricks commonly used in every Italian home.