Bucatini all'Amatriciana (Roman-Style Tomato and Bacon Pasta)

This Roman-Style Tomato and Bacon Pasta, also known as Bucatini all'Amatriciana, is a classic dish from Lazian or Roman cuisine. It's a simple yet flavorful pasta dish that is sure to impress your family and friends.

Bucatini all'Amatriciana (Roman-Style Tomato and Bacon Pasta)

Ingredients

  • 1 pound bucatini pasta
  • 1/4 pound guanciale or pancetta, diced
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes
  • 1 can (28 ounces) whole peeled tomatoes, crushed by hand
  • 1/2 cup grated Pecorino Romano cheese
  • Salt and black pepper to taste

Instructions

  1. In a large pot of boiling salted water, cook the bucatini pasta according to the package instructions. Drain and set aside.
  2. In a large skillet, cook the guanciale or pancetta over medium heat until it becomes crispy and renders its fat, about 5 minutes.
  3. Add the chopped onion, garlic, and red pepper flakes to the skillet and cook until the onion is soft and translucent, about 5 minutes.
  4. Stir in the crushed tomatoes and simmer for 10 minutes, stirring occasionally.
  5. Add the cooked bucatini to the skillet and toss to coat the pasta with the sauce.
  6. Remove the skillet from the heat and stir in the grated Pecorino Romano cheese. Season with salt and black pepper to taste.
  7. Divide the pasta among serving plates and sprinkle with additional Pecorino Romano cheese if desired. Serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
20 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
400 per serving
Carbohydrates
45g
Protein
15g
Fat
18g

Supplies

Large pot Large skillet Wooden spoon

Tools

Colander Cheese grater

Serving suggestions

Serve the Bucatini all'Amatriciana with a fresh green salad and a glass of red wine for a complete meal.

Tips & tricks

For an extra kick of flavor, add a splash of white wine to the sauce while simmering.

Cost

$15