Description
A classic Italian pasta dish, Bucatini all’Amatriciana features a savory sauce made with guanciale or pancetta, tomatoes, and Pecorino Romano cheese. This recipe is a delicious and comforting meal that’s perfect for any day of the week.
Ingredients
Scale
Pasta:
- 12 oz bucatini pasta
Sauce:
- 4 oz guanciale (or pancetta if unavailable), cut into small strips
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes
- 1 clove garlic, optional
- 1 can (28 oz) whole peeled tomatoes, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Pecorino Romano cheese, grated
- Fresh basil leaves, optional for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini until al dente. Drain, reserving 1/2 cup pasta water.
- Prepare the Sauce: In a skillet, cook guanciale in olive oil until crispy. Add red pepper flakes and garlic, then stir in crushed tomatoes, salt, and pepper. Simmer for 10-15 minutes.
- Combine and Serve: Toss drained pasta in the sauce, adding reserved pasta water as needed. Mix in Pecorino Romano cheese. Serve hot, garnished with basil.
Notes
- Traditional Amatriciana uses guanciale, but pancetta or bacon can be substituted.
- For authentic flavor, use Pecorino Romano cheese over Parmesan.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 560
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 72 g
- Fiber: 4 g
- Protein: 21 g
- Cholesterol: 40 mg
