Bucatini all'Amatriciana | Chef Jean-Pierre

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Hello There Friends, Bucatini all"Amatriciana today! A Traditional Italian Pasta dish with a little Jean-Pierre twist on it. Not much but just enough to send the Italian Recipe Police in a frenzy. Either way this Pasta Dish turned out amazing and I'm sure you will love it just as much as I do! Let me know what you think in the comments below.
RECIPE LINK: chefjeanpierre.com/recipes/ap...
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PRODUCTS USED BY CHEF:
❤️ Ogliarola (Italian) Extra Virgin Olive Oil: chefjp-com.3dcartstores.com/-...
❤️ Demeyere Reduction / Saucier Pan: chefjp-com.3dcartstores.com/S...
❤️ Set of 3 Silicone Spatulas: chefjp-com.3dcartstores.com/S...
❤️ Laser Thermometer: chefjp-com.3dcartstores.com/I...
❤️ Scrapper / Chopper: chefjp-com.3dcartstores.com/S...
❤️ Signed copy Chef Jean-Pierre's Cookbook: chefjp-com.3dcartstores.com/C...
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✴️CHICKEN RECIPES: • Chicken Recipes | Chef...
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✴️PASTA RECIPES: • Pasta Recipes | Chef J...
✴️SOUP RECIPES: • Soup Recipes | Chef Je...
✴️SAUCE RECIPES: • Sauce Recipes | Chef J...
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OUR CHANNEL:
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CHEF'S WEBSITE:
www.chefjeanpierre.com/
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CHEF'S ONLINE STORE:
chefjp-com.3dcartstores.com/
0:00 Intro
0:29 What is in Amatriciana
2:00 Making the Sauce
6:17 What Tomatoes to use
6:40 Making the Sauce (cont.)
7:15 The Pasta I Use
8:32 Making the Sauce (cont.)
9:45 Cooking the Pasta
10:28 Finishing Up

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Опубликовано:

29 июн 2024

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Комментарии : 391

@robertcorrigan3816 Год назад

My Grandfather was in ww1 and came over to America in 1921 to start his family .From a small village outside of Rome. He always need a chuck of gorgonzola and a soup spoon for his pasta. That's right Grandpap came from Italy and always used a soup spoon for his pasta. GOD I, Love that man. Cin-Cin and Salute. Have a blessed day.

@roberturenatehollandhollan2106 Год назад

Mon Dieu! Mamma Mia! This is the best recipe of this dish I've ever had, it's the ONION and the splash of wine! Folks, just do this, and be very satisfied. I use guancale, being in Germany, the local Italian market is always nearby. THIS recipe, is fabulous. Merci!

@ahmedreeshan10 Год назад

I was watching another video on youtube. There comes the Chef’s notification, go for it immediately.

@evelynemalone91 Год назад

Me too, ends gossip videos, goes straight to the chef’s

@thegodofpez Год назад

I can’t pronounce 100% of Chef’s recipes, but I sure as hell would eat 100% of them!

@kVidStream Год назад

I tried bucatini... My pasta dictionary increased!

@thegodofpez Год назад

@@kVidStream Hell yeah! (:

@falcobislacco7976 Год назад

As an italian, I was a bit scared before watching this video. But I have to admit that your amatriciana is perfect. ;)

@noras.9774 Год назад

He is adorable! He is a perfect combination between a french and an italian!🥰

@lets_go_see_ Год назад

It is very considerate of you to address the Italian and French side of recipes. It shows tolerance of cultures and Heaven knows we need as much of that as can be mustarded. ttfn

@billrey8221 Год назад

My wife and I love your show. It is amazing! We can watch it for 17 years! Thank you Jean Pierre!! Thank you.

@Batvolle Год назад

I noticed that the small camera is back! I loved it in the old videos!

@momma1a Год назад

Finally a recipe without garlic.!!! I am allergic to garlic and cannot find too many recipes that don't use garlic. This dish looks amazing!!! I am going to try this one soon. God Bless you!!!

@pega1245 Год назад

you mix Italian with French and you get the best chef!

@videoman10 Год назад

Nice to see Chef pay tribute to his Italian heritage. BRAVA!

@ChefJeanPierre Год назад

Thank you very much!

@4312caviar Год назад

Mamma Mia Guanciale is flavoured with herbs 💋❤ 😘

@blackice09 Год назад

Chef don’t change style of cooking …I like this calm long videos ..love it

@recoswell Год назад

finally, somebody else who appreciates bucatini

@MrMedicike Год назад

I'm addicted and so look forward to Mondays and Thursdays just for your videos. Thank you maestro.

@perryvanhook2647 Год назад

That’s amazing, another one I’m going to make. Don’t comment every time, but watch every one. Chef’s channel is the best entertainment, teaching, cooking, etc. etc. anywhere. Thanks JP. You make a lot of us happy every week.

@marcocatelli1 Год назад

Now all comes together, I love the way you act in videos, and I consider your advices very good! Now with this video I learned that you’re half French and half Italian, the 2 best cooking cultures in the world. Excellence is what we aim, you can see this by how we can seek the perfection in a “simple” pasta dish (obviously forgetting something, that’s my quality too😆👍). I’m Italian, from Piacenza, as you know, every about 10km here we have different “killer” plates. I can’t wait to host you and try to enrich you’re great food culture. Did you ever hear about anolini, pisarei e fasö, tortelli, piccola di cavallo, coppa, pancetta, salame…ah, we have good wines too. I promise you, if you ever plan to come here, I (we) host you

@karibear6504 Год назад

Your trick to twirl that pasta into a mound is brilliant. Ty Chef!

@Maitree15 Год назад

LLLLLLLLLOOOOOOLLLLLLLLLLLLLLLLL, this is great, I was reading a book and it mentioned this dish, I wanted to see it.......and there you go !

@apjag1 Год назад

Hello, from Valencia, Spain. Great recipe used Italian canned pomodoro tomatoes for the sauce. It's so tasty even with panceta. I bet it tastes even better with guanciale. I have a good Italian supermarket I can go to. It's also great learning about how to do a reduction. Jean Pierre explains it perfectly and makes it easy how to learn to use this cooking technique.

@craigmetcalfe1749 Год назад

Hey Chef! I am third generation Australian and I am so proud of our rich heritage of migrants arriving on our shores over the years that I have ended up the same way you have mon ami...a fusion cook. If anyone can break rules it is ex-convicts from England. Of course, we all can't claim this lineage and some of us came here as free land holders. Regardless, our cuisine is richer for the experience. To think I would be learning so much from a French/Italian Chef living in Ft Lauderdale speaking openly to an open hearted and grateful Aussie. I even recognise the Louis Latour white wine you are using in the recipe and yes my favorite cured meat is guanciale which I often refer to as Pig Candy when cut into lardons as you have. Also, I love trying new types of pasta both fresh and dried. Cheers!

@riverrock335 Год назад

I love to watch your knife work. You make it look so easy🥹

@dnf7778 Год назад

Chef Jean Pierre is the best, so entertaining. Love this channel

@tuyendiep2783 Год назад

Thank you very much for your sharing & time again! Your shows made me feel happy and want to cook 🥰🙏

@ChefJeanPierre Год назад

Glad to hear that

@mcricca1 Год назад

You are absolutely right Chef J-P, it is an easy to make recipe with few ingredients but the outcome is exceptionally tasty. Like you said no onions nor garlic to keep the delicate flavor of the pig cheek (namely guanciale). Good job that requires a toast. Cin Cin Chef J-P

@solanaceae2069 Год назад

Chef's timing is perfect once again: we just harvested a bushelful of la Roma tomatoes from the garden that were grown from San Marzano heirloom seeds, plus a few dozen pepperoncini chilis (1 of 4 Italian varieties we like to grow). Been trying to buy hog cheeks for curing from our neighbors who raise hogs, but so far no luck, so will need to use unsmoked cured bacon. Just need to find the bucatini!

@jamming8519 Год назад

Try Amazon. You'd be amazed what you can find there! Just make sure to use the proper name. "hog cheeks" isn't going to work! lol

@solanaceae2069 Год назад

@@jamming8519 Will do - lol!

@donscott6431 Год назад

Try buying “jowl” from a large butcher shop, or research “pork jowl for sale near me”. I run a southern style meat-n-3, and buy it by the case. It may say “smoked”, but I guarantee you can NOT taste smoke (a pity, in my situation)..

@maryshew9308 Год назад

I was trying to decide what to fix for lunch for my husband and myself--just decided--PASTA!! 😋😋👌💓Thank you, dear Chef!!

@mikecroly4579 Год назад

Thank you once again Dear.Chef Jean-Pierre!...Another wonderful video!

@bobbibacha Год назад

Jean Pierre is hands down the best chef I’ve ever seen wow

@ChefJeanPierre Год назад

Thank you 🙏

@heatseeker_ Год назад

Just loving all your pasta dishes and they taste wonderful! Thx chef!

@veronicats100 Год назад

This is my favorite pasta sauce. I make it with buccatini or spaghetti. I like to use shallot in there and I put more than you. CAn't get the guancale, and pancetta is $17/lb. although I have made it with pancetta a few times, so I use bacon. I can't get those little chilli peppers so I use the crushed red pepper. Also I load it up with the cheese. I like your technique to render the fat slowly. Love this stuff.

@karlasanford293 Год назад

I love the food history you share, thank you!

@heresjohnny602 Год назад

I thought JP was faking a charecter for the screen. 😂😂😂 turns out he really is a zany French Italian man. JP you are one hell of a chef.

@randhoenhous9088 Год назад

I’ve made this before with other recipes and have not been amazed. Following JP’s method, it was excellent. Will be making this one often. Thanks.

@johnsmall9807 Год назад

Chef, loved it when the small camera replied to seeing the pasta 😂😂. Another wonderful day started watching you teach us how to make fantastic food. My soul is inspired every time I watch you prepare a new dish or you show us how to prepare food. Truly you are blessed with the the Italian love of food and the French passion for culinary artistic perfection. Thank you again Aussie John

@brucebergstresser3973 Год назад

As it often happens, the show is education, but the taste test reaction is pure entertainment. 🙂

@jamming8519 Год назад

Hey Chef, I just wanted to drop in and say I love your channel. Although I have to say something about cooking time. I live in Arizona. Cooking times here are much longer. So what takes you 10 to 12 minutes there takes 25 minutes here!

@markashworth983 Год назад

That looks amazing! Thank you, Chef! 😋

@mariowickel456 Год назад

Just made Bucatini with Sunday Sauce yesterday a childhood memory going to Nonas on the weekend as a kid

@Nancy-ir4de Год назад

☀️Good Monday morning, Chef Jean-Pierre! Thank you for sharing yet another lovely recipe! I’m sure there are many of us who will be preparing this very soon! 💕

@ScottHillEnglish Год назад

The texture of bucatini is so great. Cacio e pepe, carbonara, and your amatriciana. Even with just butter and garlic--it is just the best pasta for so many things.

@Abelkot Год назад

What an amazing recipe! Thank-you chefie..I love your channel ❤️

@ginogiori5285 Месяц назад

Thank you !!! Although Romans never add onion to amatriciana, I live in Fl and I do. I am convinced it tastes better. I prefer spaghettoni to bucatini, or even spaghetti all chitarra. Really important are the canned tomatoes (I use Mutti). If you don't want to pay for guanciale which is scarce an costs like gold, Pancetta will do fine . Even, fresh thick cut bacon is excellent.

@robertling9872 Год назад

Master Chef JP, thank you 👍

@blackice09 Год назад

Chef your all videos are great! Can I request Shrimp fried rice …love your recipes

@margaretfriend7208 Год назад

Love the personal stories about your family.

@windsong2875 Год назад

I love to listen to your accent. I may never make anything - but I could eat your words ! LOL!

@ChefJeanPierre 11 месяцев назад

🙏🙏🙏❤️

@Andrei-gx3po Год назад

You are the best! We love you, Chef!

@bigcheezmoe Год назад

What a wonderful chef to share his recipe so enthusiastically.

@harrymann5523 Год назад

Another simple yet elegant recipe. Thank you Chef Jean Pierre

@robstlace4599 Год назад

I will surely try out this recipe. Looks fantastic.

@josereyna8885 Год назад

Chef, so simple yet so perfect! Thanks for another easy and tasty meal idea!

@daphnepearce9411 Год назад

Chef! This is my all time favorite pasta sauce. I've made this several times but not with onyo. I already know this will give it a new depth of flavor. I've made this with bacon which was good, but guanciale is by far the best, and luckily for me my local butcher carries it(for now). :-) Thanks chef!

@ChefJeanPierre Год назад

Hope you enjoy

@SusanFreeman Год назад

Another great recipe! Thanks so much 🤗

@faybayers3750 Год назад

Looks delicious as always Chef, thank you for your great recipes and for all the chuckles 😁❤️🍷

@Javdoc Год назад

Great one. My kids love bucatini - they always try to use them like straws.... :D As with the pomodoro - there's something special about these simple recipes made well. Looks delicious.

@manuelfaverio1054 Год назад

Chef ma quanto sei bravo! Ti voglio bene!

@j-enibroc4974 Год назад

Chef J-P your the best !!!!!!

@roselle1969ify Год назад

Looks delicious can't wait to make this one! Thank you Chef!👍❤️

@MrVst1 Год назад

It looks absolutely delicious

@gregchandler900 Год назад

Gotta love this guy

@Iamllumash Год назад

Love your good natured manner

@WaltzTangoFoxtrot1 Год назад

Simple yet elegant. Nice job Chef!

@virgilsantaclara Год назад

Oh Wow , I shoundnt have watched this on an empty tummy , as allways you are the bestest Chef Big Löve from Berlin Agape

@reginabivona1282 Год назад

I'm Glad for who YOU are !!!!! Merci/Grazie!!!!!

@ConanNYC 7 месяцев назад

I had this dish today at the restaurant for the first time and was absolutely delicious!!

@djsuss552 Год назад

My kids are “pasta-holics”! Will definitely try something new for them!

@adriandonaghy7302 Год назад

Hello Chef J P another great video never came across this dish looks great , amazing thanks 👍

@bloop6812 Год назад

Such a simple recipe Chief! Can make this after a long day at work! The kids should love it.

@ronhansen7717 Год назад

I'll have to try this sauce. I like that you explain the traditional ways to do things and modify them to your taste. After all, food would be boring if it was always the same. I also like the bucatini, but it is hard to find also. I found it in Publix one time, but they never had it again.

@rolandpinette9946 Год назад

Wow, that looks good, Jean Pierre!

@EdwardThomasLee Год назад

Oh man one of my fav's. You the best chef! Thanks again for another banger!

@happygopher Год назад

Chef, you are simply the best! I’ve tried a few of your dishes and they are all marvellous! God bless you!

@renzotube3949 Год назад

Waw I came here for the recipe Police but I'm glad all I see is love. Looks good Chef.

@mindrules1566 Год назад

Another beautiful informative recipe thanks sir ☺️

@Sander12348 Год назад

Bucatini is very popular now in Rome for amatriciana. But, yes in Amatrice the traditional method was and is always with spaghetti. Nobody’s gonna kill you for bucatini. 🇮🇹🍝

@ChefJeanPierre Год назад

🙏🙏🙏😊

@Sander12348 Год назад

@@ChefJeanPierre Ciao Jean, I forgot to compliment on your recipe, it looks delicious and you explained everything super well and clearly 😁

@christinabernat6709 Год назад

Yummy looking for sure. I never even heard of this type of thick spaghetti - definitely want to try this. Cheeks of the pig. Wow. Connoisseur information? Or simply ethnic specialty cuisine information? I grew up in a VERY pork loving culture and home, and maybe I have even eaten pig cheeks in something already, but I never knew. I will check into this now. LOVE learning new things about this wonderful world!

@THEJR-of5tf Год назад

Chef Jean Pierre. I love your recipes. I am trying as many as I can. Your approach to cooking is awesome. Most professional Chefs will not show their slip ups. The fact that you do is an inspiration. Thank you so much x

@maryfrancesaitken5644 Год назад

Can’t wait to try this recipe Jean-Pierre 😜 looks amazing!!! xx

@drewdonnelly2174 Год назад

Chef JP you are a fantastic teacher, you love food.

@yvonnesantiago7637 Год назад

I am going to make this. Always enjoy your videos.

@goshdarnit 7 месяцев назад

My boys love this!

@JP-le8qc Год назад

That's a great dish prepared by a great chef. I will make that this weekend. Thank you.

@otterspotter Год назад

My family is from Spain, we don't agree with the "not much garlic." There is no such thing in my family. I would eat this, but with like six cloves of garlic. Thank you, chef, for adding pasta right into the sauce. That's how it is done. Only basic, Rachel Ray types, cook pasta and put sauce over it.

@Batvolle Год назад

I loove this dish! Thanks for sharing it!

@teresalee3567 Год назад

This looks wonderful!!! hopefully I can find the ingredients in my area!! Can't wait to prepare it!! Thank you Chef for wonderful recipes!

@shaun726 Год назад

Made this tonight. Absolutely delicious.

@dwaynerandolph3565 Год назад

I’m gonna add this recipe to my repertoire @Chef Jean-Pierre 👏🏽👏🏽👏🏽

@Sugarsheila. Год назад

My family’s favorite! Learned when we lived in Napoli. ❤️

@aintgonnahappen Год назад

Looks incredible

@Roosje37 Год назад

Bellisimo ❤️

@bobert6523 Год назад

I'm a simple man, I see a Chef JP notification, I rub butter all over my body.

@donnabrooks7783 Год назад

Lol!!!

@jimcapone2593 Год назад

Fabulous dish! Thank you.

@steveboone5480 Год назад

Quick easy elegance!!! Thanks Chef

@paulredinger5830 Год назад

Thank you for sharing your talents with us, and making it look simple. God bless you brother!

@sneakyturtle6143 Год назад

I really like when you talk about ingredients, highly informative. Thank you sir :)

@jean-pierreaudet2098 Год назад

Half french and half italian! Noël fiesta with a lot of sound! 😁

@at7595 Год назад

I will make this next! I made your chicken pot pie last night! Everyone raved about it! I always give YOU the credit! I love your show and love your love for cooking and flavor of different foods! Bravo again!!!