Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 serving
Ingredients: 2 Tbsp extra virgin olive oil; 6 oz. pancetta; 1 cup finely chopped yellow onion; 2 tsp minced garlic; 1 (28 oz) can San Marzano tomatoes; 1/3 cup dry white wine; salt; 1/4 tsp red pepper flakes; 16 oz. dry bucatini pasta; 3/4 cup finely shredded pecorino romano cheese; 2 Tbsp minced Parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
8
Course
Main Course
Cuisine
Italian

Bucatini all'Amatriciana

Iris Warren

Report

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!

Share:

I Made This!

Be the first!

Print

8 people printed this

Save this

Be the first!

Ingredients

Servings

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 tomatoes, finely crushed in a bowl with your hands
1/3 cup dry white wine
salt and freshly ground black pepper
1/4 tsp red pepper flakes, or to taste
16 oz. dry bucatini pasta
3/4 cup finely shredded pecorino romano cheese
2 Tbsp minced Parsley, for garnish (optional)

Add to Shopping List

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.