Bucatini all Amatriciana
Bucatini all Amatriciana sounds fancy (and can be a little tough to say), but is actually really simple to make. A handful of really good ingredients come together to make a fantastic pasta.
Servings: 4
Calories: 576kcal
Ingredients
- 2 tbs extra virgin olive oil
- 4 oz guanciale pancetta, or unsmoked bacon, diced
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon black pepper freshly ground
- 1 small onion minced
- 2 cloves garlic minced
- 28 oz crushed tomatoes
- kosher salt to taste
- 12 oz dried bucatini or spaghetti
- ¼ cup Pecorino Romano cheese finely grated
Instructions
- Heat the oil in a large heavy skillet over medium heat. Add guanciale/pancetta/bacon and sauté until crisp and golden.
- Add the red pepper flakes and black pepper, stirring to combine. Add the onion and garlic. Cook, stirring often, until the onions are soft.
- Add the crushed tomatoes and reduce the heat to low. Cook, stirring occasionally, until the sauce thickens (15-20 minutes).
- While the pasta sauce simmers, bring a large pot of water to a boil. Season the water with salt. Add the pasta and cook, stirring occasionally, until 2 minutes before al dente.
- Reserve 1 cup of pasta cooking water. Drain the pasta.
- Add the drained pasta to the sauce in the skillet and toss vigorously with tongs to coat.
- Add about ½ cup of the reserved pasta water and cook until the sauce coats the pasta and the pasta is al dente, about 2 minutes. You can add a little more pasta water if the sauce is too dry.
- Transfer the pasta to bowls and top with cheese.
Nutrition
Serving: 1 | Calories: 576kcal | Carbohydrates: 54g | Protein: 17g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 41mg | Sodium: 1782mg | Fiber: 6g | Sugar: 11g