Description
A classic Italian pasta dish featuring bucatini pasta tossed in a spicy tomato sauce with guanciale or pancetta, finished with a generous sprinkle of Pecorino Romano cheese. This flavorful Bucatini all’Amatriciana is a satisfying main course that captures the essence of Italian cuisine.
Ingredients
Scale
Pasta:
- 12 ounces bucatini pasta
Sauce:
- 1 tablespoon olive oil
- 4 ounces guanciale or pancetta, diced
- 1 garlic clove, minced (optional)
- ½ teaspoon red pepper flakes
- 1 (14-ounce) can crushed tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Pecorino Romano cheese
- Extra Pecorino and chopped parsley for garnish
Instructions
- Cook the Bucatini: Boil salted water, cook pasta until al dente, reserve pasta water, and drain.
- Prepare the Sauce: Sauté guanciale until crispy, add garlic and red pepper flakes, stir in tomatoes, salt, and pepper, simmer.
- Combine and Serve: Toss drained pasta in sauce with reserved water, add Pecorino Romano, garnish with cheese and parsley.
Notes
- Traditional Amatriciana uses guanciale and omits garlic, but pancetta and garlic can be substituted.
- Bucatini can be swapped with spaghetti if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
