Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana Recipe

Name: Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound guanciale, thinly sliced and rendered, may substitute pancetta, or even good bacon; 3 cloves garlic, sliced; 1 red onion, cut in half and sliced; 1 1/2 teaspoons chile flakes; Salt and pepper; 2 cups basic tomato sauce, recipe follows; 1 pound bucatini; Pecorino Romano; 1/4 cup extra virgin olive oil; 1 Spanish onion, chopped in 1/4-inch dice; 4 garlic cloves, peeled and thinly sliced; 3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried; 1/2 medium carrot, finely shredded; 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved; Salt, to taste

Servings: persons

3/4 pound guanciale, thinly sliced and rendered, may substitute pancetta, or even good bacon
3 cloves garlic, sliced
1 red onion, cut in half and sliced
1 1/2 teaspoons chile flakes
Salt and pepper
2 cups basic tomato sauce, recipe follows
1 pound bucatini
Pecorino Romano
1/4 cup extra virgin olive oil
1 Spanish onion, chopped in 1/4-inch dice
4 garlic cloves, peeled and thinly sliced
3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
Salt, to taste

1
Bring 6 quarts of water to a boil and add 2 tablespoons salt.
2
In a 12 to 14-inch saute pan, combine guanciale, garlic, onion and chili flakes and saute until onion is soft.
3
Season with salt and pepper.
4
Add tomato sauce, reduce heat and allow to simmer 10 to 15 minutes.
5
Cook bucatini according to package directions, until tender but still al dente, about 12 minutes.
6
Remove pasta from heat, drain and add to simmering sauce.
7
Toss to coat and divide among 4 heated bowls.
8
Serve immediately, topped with freshly grated pecorino.
9
In a 3-quart saucepan, heat the olive oil over medium heat.
10
Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
11
Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
12
Add the tomatoes and juice and bring to a boil, stirring often.
13
Lower the heat and simmer for 30 minutes until as thick as hot cereal.
14
Season with salt and serve.
15
This sauce holds one week in the refrigerator or up to six months in the freezer.

811

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 3/4 pound guanciale, thinly sliced and rendered, may substitute pancetta, or even good bacon, 3 cloves garlic, sliced, 1 red onion, cut in half and sliced, 1 1/2 teaspoons chile flakes, and more.

Yes, Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana falls under the Pasta & Noodles 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.

Spaghetti with a Hole with Bacon and Tomato Bucatini All'Amatriciana

How did you like this recipe?

Frequently Asked Questions