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Bucatini all’amatriciana

Serves 4


  • 160 grams of Niagara Food Specialties Guanciale – thickly sliced 1/3”
  • 750 ml of Tomato
  • 120 grams of Pecorino cheese
  • 1 medium onion finely chopped
  • Chili peppers (as desired to taste)
  • Black Pepper (as desired to taste)
  • 200 ml of Vieni Estates Sauvignon Blanc White Wine
  1. Cut Guanciale into 1 inch segments slowly render in saucepan.   Once fat is rendered and Guanciale is translucent, remove Guanciale from pan and reserve.
  2. In a sauce pan, to rendered guanciale fat, add onions, Chili and black pepper.
  3. Sauté mixture until onions are sweating, approx. 10-15 minutes onions should be translucent, then add the White Wine and increase heat.   Let the wine reduce.
  4. Then add tomatoes to sauce pan.  When tomato comes to a boil, reduce heat to a simmer and add cooked Guanciale.

For pasta:

  1. Bring 4-5 L of water to boil. 
  2. Add 2 TBSP of salt; add 450 grams of Bucatini pasta. 
  3. Stir occasionally to avoid pasta sticking to the pot.  
  4. Once pasta is al dente, drain pasta.  
  5. In a large serving platter, add pasta, tomato sauce and grated Pecorino cheese.  

Buon Appetito!!