Bucatini all Amatriciana Sauce Recipe

Name: Bucatini all Amatriciana Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 people
Ingredients: 320 320 grams Bucatini; 300 300 grams peeled tomatoes 4-5 ripe tomatoes in season; 120 120 grams Guanciale; 50 50 grams Pecorino Romano cheese; 1 1 red pepper; 1/2 1/2 glass white wine dry; extra virgin olive oil; salt and pepper to taste

User Reviews

4.9

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings
4 people
Calories
605 kcal
Course
Main Course
Cuisine
Italian

Bucatini all Amatriciana Sauce Recipe

Nicole Jackson

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This traditional Roman dish is an absolute win. Easy and quick to make, try it today.

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Ingredients

Servings

320 320 grams Bucatini spaghetti or spaghettoni
300 300 grams peeled tomatoes 4-5 ripe tomatoes in season
120 120 grams Guanciale sliced thick- pancetta or seasoned bacon works well too
50 50 grams Pecorino Romano cheese grated
1 1 red pepper or red pepper flakes
1/2 1/2 glass white wine dry
extra virgin olive oil
salt and pepper to taste

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Instructions

If you are starting with fresh tomato instead of canned, bring a pot of water to boil and then put them in the boiling water for a few minutes. Pour out into a colander to drain and cool them off under cold tap water. Remove the skins and then cut into slices and remove the seeds.
Refill the large pot with water and set back on the stove and bring to a boil again.
In a pan (preferably an iron skillet) heat the oil and add the guanciale cut into strips of about 1 or 2 centimeters long, stirring occasionally. If you are adding garlic or onion you can add it at this time, but this is optional to the recipe.
When the fat from the guanciale starts to melt, add the black pepper. Cook the guanciale until it has browned over medium heat, then simmer it with a generous splash of white wine. Let it evaporate, drain the pork cheek and set aside but keep warm.
In the same skillet, put the tomatoes that you prepared in step one (or canned or tomato paste although this is not our favorite option) and cook stirring for the same time as the pasta until the sauce thickens.
Add salt to the boiling water, then add the pasta and leave for the time indicated on the pasta box for al dente.
When the pasta is almost cooked, add the guanciale back into the sauce in the iron skillet and remove the chili pepper.
Drain the pasta when it is al dente and transfer it to the pan with the sauce and carefully stir until mixed well.
Turn off the heat and add the grated Pecorino Romano and fresh ground pepper to taste.
Mix well and serve immediately, sprinkling your pasta all'amatriciana with more grated Pecorino cheese on top if desired.

Nutrition Information

Show Details

Serving 100g Calories 605kcal (30%) Carbohydrates 66g (22%) Protein 19g (38%) Fat 27g (42%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 45mg (15%) Sodium 418mg (17%) Potassium 451mg (13%) Fiber 4g (16%) Sugar 6g (12%) Vitamin A 1608IU (32%) Vitamin C 48mg (53%) Calcium 162mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 605 kcal

% Daily Value*

Serving	100g
Calories	605kcal	30%
Carbohydrates	66g	22%
Protein	19g	38%
Fat	27g	42%
Saturated Fat	11g	55%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	1g	5%
Cholesterol	45mg	15%
Sodium	418mg	17%
Potassium	451mg	10%
Fiber	4g	16%
Sugar	6g	12%
Vitamin A	1608IU	32%
Vitamin C	48mg	53%
Calcium	162mg	16%
Iron	2mg	11%