“Bucatini all’amatriciana is my all time favorite pasta dish and very popular in the region of Lazio where my family is. It was also one of the very first pasta I ever cooked with my Mentor who has this recipe down by science.” – Giuseppe Ciuffa
Makes 4 portions.
INGREDIENTS
- 1 lb. Barilla orecchiette pasta
- 2 tbsp. Extra virgin olive oil
- 1 ea. Ear of corn
- 1 ea. Red bell pepper
- 1 ea. Shallot
- 1 ea. Zucchini
- 1 clove Garlic
- 4 oz. Burrata each
- 1 cup Grated parmigiano reggiano
- Salt
- Pepper
- 1/4 cup White wine
DIRECTIONS
- Fill up one medium pot with a half gallon of water and one hand full of kosher salt, and bring to a boil. Add the Barilla orecchiette and stir. Then, let it cook until the orecchiette is al dente.
- While the pasta cooks in a large skillet, put in olive oil, garlic, and shallots. With a high flame, start cooking and add wine. Then, reduce the heat and let it simmer for 2-3 minutes until the wine is absorbed.
- Once the pasta is cooked, add it to the skillet and mix it all together. Divide it into four plates, and add 1/4 of the burrata on top of each plate.
- Drizzle a little olive oil and top it off with grated parmigiano.
