Bucatini all’Amatriciana
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
645 kcal
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Cuisine
Italian
Bucatini all’Amatriciana
Description
This recipe begins by crisping cubed guanciale or pancetta in a skillet, rendering flavorful fat and adding a rich, porky element to the dish. White wine is carefully added to deglaze the pan, followed by red pepper flakes for heat and hand-squeezed San Marzano tomatoes to create a bright, tangy sauce simmered for 10 minutes. Salt seasons the sauce suitably without overpowering.
Bucatini pasta is boiled in salted water until al dente, ensuring it retains a firm but tender bite. It is then combined with the sauce and guanciale, allowing the pasta to absorb flavors while the sauce clings to the hollow strands. Freshly grated Pecorino-Romano cheese enhances the savory profile, melting into the sauce for a creamy finish. Chopped Italian parsley can be added to brighten the dish visually and flavor-wise.
Leftovers store well in the refrigerator for up to five days and can be reheated in a skillet with a splash of broth to loosen the sauce if needed. Grating cheese fresh just before serving is recommended for the best taste and texture. The dish combines a balanced interplay of spicy, salty, and rich components, making for a satisfying pasta meal.
Ingredients
- 8 oz Guanciale cubed, or pancetta
- ¼ cup white wine
- ½ teaspoon red pepper flakes
- 1 oz can whole tomatoes San Marzano
- salt
- 12 oz bucatini pasta dried
- ⅔ cup Pecorino-Romano cheese freshly grated, divided
- ¼ cup Italian parsley chopped, for garnish (optional)
Instructions
- Bring a pot of salted water to a boil.
- Heat a large skillet over medium heat and add the guanciale. Stir until slightly crispy, about 3 to 5 minutes. Use a metal slotted spoon to remove the guanciale and place it on a plate lined with paper towels. Don't remove the rendered grease.
- Stand back, and carefully add the white wine to the skillet. Stir in the red pepper flakes, and then use your hands to squeeze the tomatoes into the skillet. Hold the liquid from the canned tomatoes off to the side (you may not need it). Add a healthy pinch (½ tsp) of salt and then simmer on medium-low for 10 minutes.
- Meanwhile, add the pasta to the boiling water. You'll want to cook the pasta until just al denté (don't overcook it!), usually about 10 minutes.
- Stir the cooked guanciale into the sauce and simmer for 1 minute, stirring often. Use tongs to remove cooked pasta from the water and place it in the sauce (it's okay if the pasta has water on it). Stir to coat the pasta.
- Add ½ cup of the grated cheese to the pasta and toss to coat.
- Serve the pasta at once, garnished with chopped parsley (if using) and the remaining grated cheese at the table.
Notes
- Watch the referenced video for step-by-step visual guidance.
- Use freshly grated Pecorino-Romano cheese from a block for better flavor.
- Leftovers keep in an airtight container in the refrigerator for up to 5 days and reheat well in a skillet with added broth to loosen sauce.
- Substitutions for all ingredients can be found on the blog post accompanying the recipe.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 645 kcal
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 65g | 22% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 698mg | 29% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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