Bucatini All'Amatriciana Recipe

Name: Bucatini All'Amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 ounces guanciale (if you can't find guanciale you can use pancetta or unsmoked bacon), roughly chopped; 1 large onion, finely chopped; 1/4 teaspoon red pepper flakes, plus more for serving (optional); 1 small clove garlic, peeled and smashed; 2 cups chopped tomatoes (fresh or canned); 1 tablespoon unsalted butter; Salt; 1 pound bucatini; Grated Pecorino Romano, for serving

Servings: persons

2 tablespoons olive oil
6 ounces guanciale (if you can't find guanciale you can use pancetta or unsmoked bacon), roughly chopped
1 large onion, finely chopped
1/4 teaspoon red pepper flakes, plus more for serving (optional)
1 small clove garlic, peeled and smashed
2 cups chopped tomatoes (fresh or canned)
1 tablespoon unsalted butter
Salt
1 pound bucatini
Grated Pecorino Romano, for serving

1
Set a large pot of heavily salted water on to boil. Meanwhile, put the olive oil and guanciale in a large, heavy saucepan over medium-low heat and cook until the guanciale starts to crisp and has rendered most of its fat, about 7 minutes.
2
Scoop off all but about a tablespoon of the fat and reserve it for another use. Add the onions and red pepper flakes to the pan, stirring through. Cook until the onion softens and starts to caramelize, about 5 minutes.
3
Add the garlic and cook for another minute. Add the tomatoes and butter and a couple generous pinches of salt and simmer the sauce over the lowest heat possible while you cook the bucatini.
4
Cook the pasta according to the package directions, until just al dente. Drain, reserving about a cup of the pasta water. Return the pasta to the pot over low heat and stir in about two thirds of the sauce. Add more sauce if you'd like, and a little pasta water if it seems dry. Serve the pasta immediately, with lots of Pecorino Romano grated over the top and more red pepper flakes on the side.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 ounces guanciale (if you can't find guanciale you can use pancetta or unsmoked bacon), roughly chopped, 1 large onion, finely chopped, 1/4 teaspoon red pepper flakes, plus more for serving (optional), and more.

Yes, Bucatini All'Amatriciana falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bucatini All'Amatriciana

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