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