Bucatini All’Amatriciana Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
10 mins
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Servings
4
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Calories
545 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini All’Amatriciana Recipe
Description
This dish begins by gently cooking diced guanciale over medium-low heat until browned and tender, rendering its fat that flavors the sauce. White wine is then added and reduced by half to concentrate flavor before stirring in crushed tomatoes and crushed red pepper flakes. The sauce stews briefly to meld these components.
Meanwhile, bucatini pasta is cooked until al dente, drained, and combined with the tomato and guanciale sauce. Shredded Pecorino Romano is stirred in until melted, creating a creamy finish. Salt and black pepper are adjusted to taste to round out the flavors.
Bucatini’s hollow center and thick structure hold the rich sauce well, providing a satisfying texture. This recipe offers a balance of savory pork, acidity from tomatoes, gentle heat from red pepper flakes, and salty cheese.
The dish can be made slightly ahead and kept warm; leftovers store refrigerated for up to 3 days or frozen up to 2 months. Reheating gently with added water helps maintain sauce consistency. Using wine is optional but adds depth.
Ingredients
- 2 ounces Guanciale medium diced
- 3 tablespoons white wine dry
- 2 cups crushed tomatoes
- ½ teaspoon red pepper flakes crushed
- ½ cup Pecorino Romano cheese shredded
- 8 ounces bucatini pasta
- salt to taste
- black pepper to taste
Instructions
- Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
- Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
- Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
- In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
- Adjust the seasonings with salt and pepper and serve.
Notes
- This dish can be prepared up to 30 minutes ahead and kept warm before serving.
- Reheat gently in a small saucepan over low heat, adding water if needed to loosen the sauce.
- Store leftovers covered in the refrigerator up to 3 days or freeze for up to 2 months; thaw overnight before reheating.
- Adding white wine to the sauce is optional for flavor depth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 69g | 23% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 38mg | 13% |
| Sodium | 586mg | 24% |
| Potassium | 656mg | 14% |
| Fiber | 6g | 24% |
| Sugar | 9g | 18% |
| Vitamin A | 515IU | 10% |
| Vitamin C | 15mg | 17% |
| Calcium | 248mg | 25% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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