Bucatini Amatriciana
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
4
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Calories
810 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini Amatriciana
Description
Bucatini Amatriciana uses bucatini or spaghetti cooked slightly under al dente and combined with a sauce made by sautéing pancetta in olive oil to render its fat. Red pepper flakes add heat briefly sautéed before white wine reduces to concentrate. Crushed plum tomatoes are then cooked down to a bubbling sauce that simmers uncovered to thicken. The pasta finishes cooking in the sauce, allowing it to absorb the flavors. Off heat, Pecorino Romano cheese is stirred in to create a creamy, tangy finish, with adjustments made using reserved pasta water for consistency. The dish is served topped with reserved crispy pancetta for a textural contrast and additional cheese as desired.
This dish balances the smoky saltiness of pancetta and sharpness of Pecorino with the sweet acidity of tomatoes and subtle heat from red pepper flakes, creating a flavorful and hearty classic pasta.
Leftovers can be refrigerated and stored up to three days, suitable for reheating gently on the stove or microwave.
Ingredients
- 1 pound bucatini pasta or spaghetti
- 1 tablespoon extra virgin olive oil
- 6 ounces pancetta or guanciale
- 1 tsp red pepper flakes or to taste, crushed, hot
- 1/2 cup white wine dry
- 1 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup pecorino romano grated
- salt to taste
- black pepper to taste
- 1 cup pasta water will most likely not need all of it
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and saute the pancetta in the extra virgin olive oil for 7-8 minutes or until most of the fat has been rendered. Remove about half of the pancetta to a plate and set aside.
- Next, add the crushed red pepper to the pan and saute for 30 seconds. Add the white wine and cook until reduced by about half.
- Cook pasta to 1 minute less than al dente. Reserve 1 cup of pasta water.
- Next, add the crushed tomatoes to the pan and cook on medium until they start to bubble. Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.
- Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.
- Remove the pan from the heat and stir in the Pecorino. Add a touch more pasta water if too dry. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino. Enjoy!
Notes
- This recipe uses pancetta instead of guanciale due to availability, which affects traditional flavor slightly.
- Leftovers can be refrigerated for up to three days, making meal planning easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 810 kcal
% Daily Value*
| Calories | 810kcal | 41% |
| Carbohydrates | 96.2g | 32% |
| Protein | 40.1g | 80% |
| Fat | 29.1g | 45% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 1242mg | 52% |
| Potassium | 674mg | 14% |
| Fiber | 6.2g | 25% |
| Sugar | 12.1g | 24% |
| Calcium | 256mg | 26% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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