Bucatini all’Amatriciana
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
645 kcal
-
Cuisine
Italian
Bucatini all’Amatriciana
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Here is a classic Italian pasta dish that features thick, spaghetti-like bucatini noodles coated in a savory sauce made from guanciale, tomatoes, and Pecorino Romano cheese. This hearty and flavorful dish embodies the essence of Roman cuisine, showcasing how simple ingredients can create a truly unforgettable meal.
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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
- NOTE: Watch the video near the top of the recipe for visual guidance.
- NOTE:
- See the blog post for substitutions for all ingredients.
- The cheese is best if grated from a block just before preparing the dish.
- Leftovers will keep in an air-tight container in the fridge for up to 5 days. Reheat in a skillet over medium heat (add a splash of broth to help loosen the sauce).
Nutrition Information
Show Details
Calories
645kcal
(32%)
Carbohydrates
65g
(22%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Cholesterol
78mg
(26%)
Sodium
698mg
(29%)
Potassium
241mg
(7%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
461IU
(9%)
Vitamin C
5mg
(6%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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