Bucatini All’ Amatriciana (Edit recipe)

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Bucatini all’ Amatriciana is probably the most famous pasta of central Italy. Onions, pancetta, tomato, and strong pecorino romano cheese cling to perfectly cooked bucatini pasta.

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Original Recipe

PREP TIME

5 minutes

COOK TIME

20 minutes

INGREDIENTS

9

Serves: 4

Ingredients

2 Tbsp Olive Oil
3.5 oz Pancetta, into small bits), chopped
1 Onion, medium, finely chopped
1 Chili Peppers, chopped
28 oz Italian | Original Combo Pack - Nut Crumbs, can San Marzano Tomatoes, chopped
.5 cup White Wine, dry
1 pinch Salt and Pepper, (to taste)
1 lb Spaghetti, bucatini or pasta
.75 cup Pecorino Romano, cheese, freshly grated

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pour the olive oil into a large skillet that can hold the cooked pasta. Add the pancetta, onion, and crushed red pepper. Cook, stirring occasionally over medium heat, until the pancetta and onion are golden, about 12 minutes.
Add the wine and bring to a simmer.
Stir in the tomatoes, add salt and pepper to taste. Bring the sauce to a simmer and cook, stirring occasionally, until it thickens and tastes very rich.
Cook the pasta in salted boiling water, stirring often until al dente, soft, yet firm to the bite. Reserve a cup of the cooking water and drain the pasta in a colander.
Toss the pasta with the sauce over medium-low heat for about 1 minute or until the pasta is coated. Add a little of the cooking water if the pasta seems dry.
Remove from the heat, and add the cheese.

Notes

Store: Place in an airtight container and refrigerate for up to 3 days. Freeze: This pasta can be frozen in a freezer container for up to two months. Thaw for one day in the fridge before reheating. Reheating: Place the desired amount in a saucepan and heat over low heat until hot. Add a tablespoon of water to help thin the sauce. The use of white wine, although it adds a great layer of flavor, is optional in this recipe. Peeled and whole tomatoes will work fine; crush them before cooking.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	727
Fat:	26 g
Carbohydrates:	93 g
Protein:	32 g
Cholesterol:	18 g
Sodium:	1136 mg
Fiber:	6 g
Sugars:	2 g
Sugar Alcohol:	0 g
Calculated per serving.