Bucatini all'Amatriciana
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4.5
48 reviews
Excellent
Bucatini all'Amatriciana
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This Bucatini all'Amatriciana is a classic and very simple Italian pasta dish that draws its depth of flavors from this incredible rich, tomatoey sauce made with delicious pancetta (salt-cured pork belly). The pasta is finally topped with freshly grated pecorino cheese resulting in one of the most savory bowls of pasta to ever come out of Italy.
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Ingredients
- 2 tablespoons olive oil
- 8 ounces pancetta or guanciale or thick cut bacon, cut into ½ inch pieces
- ½ teaspoon black pepper freshly grated
- 1 small onion chopped
- ¼ cup white wine dry
- 28 ounces tomato sauce (1 large can)
- 1 pound Bucatini
- ¼ teaspoon salt or to taste
- 1 cup Pecorino cheese freshly grated
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Instructions
- Cook the Pasta: Cook the bucatini in a large pot with salted boiling water, 1 minute less than the package recommends, to al dente.
- Cook the Pancetta with Onion: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta or guanciale and onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with black pepper.
- Add Wine and Cook: Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Cook until the wine has nearly evaporated, about 3 minutes.
- Add the Tomato Sauce: Add the tomato sauce to the skillet along with ¼ cup of pasta water, season with salt and pepper if needed and bring to a simmer. Cover and simmer for 10 minutes.
- Add Pasta and Toss: Transfer the pasta to the skillet. Stir and toss while cooking over high heat, until the sauce has thickened and the noodles are fully coated.
- Finish and Serve: Remove from heat, add about half the pecorino cheese to the pasta and stir to incorporate. Serve right away with additional cheese and a drizzle of olive oil.
Notes
- Pasta is best when cooked "al dente" which is when it's tender but still firm to the bite.
- You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
- If you're a veggie lover, add asparagus, broccoli, peppers or even mushrooms.
- If you prefer another protein, feel free to use what you like, whether its ground beef or cut up chicken.
- This dish is traditionally made with bucatini, but you can always use other pasta if that's all you have such as spaghetti, it will still taste great.
- Bucatini Amatriciana will easily last for 3 to 4 days in the refrigerator, stored in an airtight container. Just be sure to allow it to fully cool before placing it in the fridge.
- To further extend the shelf life of this pasta, freeze it in an airtight container or heavy-duty freezer bag, for up to 4- 5 months.
Nutrition Information
Show Details
Serving
1serving
Calories
883kcal
(44%)
Carbohydrates
99g
(33%)
Protein
33g
(66%)
Fat
38g
(58%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
5g
Monounsaturated Fat
17g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
1869mg
(78%)
Potassium
1083mg
(31%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
986IU
(20%)
Vitamin C
15mg
(17%)
Calcium
325mg
(33%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 883 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 883kcal | 44% |
| Carbohydrates | 99g | 33% |
| Protein | 33g | 66% |
| Fat | 38g | 58% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 1869mg | 78% |
| Potassium | 1083mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 986IU | 20% |
| Vitamin C | 15mg | 17% |
| Calcium | 325mg | 33% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
48 reviews
Excellent
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