Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a savory tomato sauce with crispy guanciale or pancetta and finished with a generous sprinkle of Pecorino Romano cheese. This recipe captures the essence of traditional Roman cuisine with its bold flavors and simple preparation.
Ingredients
Scale
Pasta:
- 12 oz bucatini pasta
Sauce:
- 4 oz guanciale (or pancetta), cut into small strips
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 cup finely chopped yellow onion
- 1 (14 oz) can crushed San Marzano tomatoes
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Cook the Pasta: Boil salted water and cook the bucatini until al dente.
- Prepare the Sauce: Cook guanciale until crispy, then add red pepper flakes, onion, and tomatoes. Simmer, season, and set aside.
- Finish the Dish: Drain pasta, reserving some water. Combine pasta with sauce, adding reserved water as needed. Stir in half of the Pecorino Romano cheese. Serve topped with the remaining cheese.
Notes
- Guanciale is traditional but pancetta can be a substitute.
- Adjust red pepper flakes for preferred spice levels.
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
