Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a flavorful sauce made with guanciale or pancetta, tomatoes, and Pecorino Romano cheese. This recipe is a delicious and comforting meal that is sure to impress your family and friends.
Ingredients
Scale
Pasta:
- 12 ounces bucatini pasta
Sauce:
- 2 tablespoons olive oil
- 6 ounces guanciale or pancetta, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finish:
- ½ cup grated Pecorino Romano cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook bucatini according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add guanciale and cook until crisp and golden. Stir in onion, cook until softened, then add garlic and red pepper flakes. Pour in crushed tomatoes, season with salt and pepper, and simmer until thickened.
- Combine and Serve: Toss in cooked pasta, adding reserved pasta water as needed. Stir in Pecorino Romano cheese until creamy. Garnish with parsley if desired and serve immediately.
Notes
- Guanciale is traditional, but pancetta works as a substitute.
- For an extra smoky note, add a pinch of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: about 2 cups
- Calories: 540
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
