4.9 from 27 votes
Bucatini all Amatriciana Sauce Recipe
This traditional Roman dish is an absolute win. Easy and quick to make, try it today.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 605 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 320 grams Bucatini spaghetti or spaghettoni
- 300 grams peeled tomatoes 4-5 ripe tomatoes in season
- 120 grams Guanciale sliced thick- pancetta or seasoned bacon works well too
- 50 grams Pecorino Romano cheese grated
- 1 red pepper or red pepper flakes
- 1/2 /2 glass white wine dry
- extra virgin olive oil
- salt and pepper to taste
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.
Cup of Yum
Nutrition Information
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
% 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% |
* Percent Daily Values are based on a 2,000 calorie diet.