Bucatini all'Amatriciana
User Reviews
5
6 reviews
Excellent
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Bucatini all'Amatriciana
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A hearty and satisfying Italian dish made with bucatini pasta, rich pancetta or guanciale (an Italian pork), sharp Pecorino Romano cheese, and bright San Marzano tomatoes. It's so simple to make and sure to satisfy those carb-y cravings!
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Ingredients
- 2 Tbsp extra virgin olive oil
- 6 oz. pancetta or guanciale, diced into tiny cubes (about 1/4-inch)
- 1 cup finely chopped yellow onion (1 small)
- 2 tsp minced garlic (2 cloves)
- 1 (28 oz) can San Marzano tomato finely crushed in a bowl with your hands
- 1/3 cup white wine dry
- salt and freshly ground black pepper
- 1/4 tsp red pepper flakes or to taste
- 16 oz. dry bucatini pasta
- 3/4 cup Pecorino Romano cheese finely shredded
- 2 Tbsp minced parsley for garnish (optional
Instructions
- Bring a large pot of water to a boil. To cook pasta.
- Heat olive oil in a 12-inch saute pan over medium heat. Add pancetta and saute until golden brown, about 5 minutes. Transfer to a plate while leaving fat in pan.
- Return pan with fat medium heat, add onion and saute 3 minutes. Add garlic and saute 20 seconds longer.
- Pour in tomatoes, wine, red pepper flakes, cooked pancetta and season with pepper to taste. Bring to a simmer then reduce heat to low and let simmer about 15 to 20 minutes uncovered.
- Meanwhile boil pasta to al dente according to package directions in very lightly salted water (I only add 1/2 tsp). Reserve 1/2 cup pasta water before draining pasta.
- Toss drained pasta with the finished sauce and the Romano cheese. Taste for salt (it shouldn't need much because the pancetta is salty and the Romano). Thin with pasta water as needed.
- Serve right away garnished with parsley.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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