Bucatini All’Amatriciana Recipe

Name: Bucatini All’Amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large garlic clove, minced; 1 medium onion, finely chopped; 2 ounces cured pork, preferably guanciale (or pancetta, or bacon), diced small; 3 tablespoons extra-virgin olive oil; 1 drained 28-ounce can peeled whole tomatoes; 2 small spicy dried chili peppers such as Calabrian or pequin; Sea salt and freshly ground black pepper; 1 pound (500 grams) bucatini or other pasta (see head note); 1/4 cup chopped fresh parsley; Freshly grated aged Pecorino Romano or grana padana cheese

Servings: persons

1 large garlic clove, minced
1 medium onion, finely chopped
2 ounces cured pork, preferably guanciale (or pancetta, or bacon), diced small
3 tablespoons extra-virgin olive oil
1 drained 28-ounce can peeled whole tomatoes
2 small spicy dried chili peppers such as Calabrian or pequin
Sea salt and freshly ground black pepper
1 pound (500 grams) bucatini or other pasta (see head note)
1/4 cup chopped fresh parsley
Freshly grated aged Pecorino Romano or grana padana cheese

1
Combine the garlic, onion, and pork with the oil in a saucepan and set over medium heat. Cook gently, stirring occasionally.
2
When the meat just begins to brown and render its fat, add the tomatoes, breaking them up with your hands as you add them. Stir to mix and continue to break up the tomatoes in the pan, using the side of the spoon.
3
As soon as the tomatoes start to bubble, turn the heat down and simmer gently, stirring occasionally, until the sauce is dense, 20 to 30 minutes. Taste and add salt and plenty of black pepper.
4
Meanwhile, bring a large pot of water to a boil and cook the pasta.
5
As soon as the pasta is al dente, drain it and turn into a warmed serving bowl. Immediately pour the sauce over the pasta and serve, turning the pasta and sauce together at the table and passing grated cheese.

619

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: 1 large garlic clove, minced, 1 medium onion, finely chopped, 2 ounces cured pork, preferably guanciale (or pancetta, or bacon), diced small, 3 tablespoons extra-virgin olive oil, and more.

Yes, Bucatini All’Amatriciana falls under the Soups & Stews 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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