Bucatini All' Amatriciana
Ingredients
The pasta
The sauce
-
2
ounces
guanciale
-
2
tablespoons
dry white wine
-
2
cups
crushed tomatoes
-
½
teaspoon
red pepper flakes
-
½
cup
Pecorino Romano cheese
-
salt and black pepper
to taste
-
1
teaspoon
Italian parsley
Instructions
- Cook diced guanciale in a large skillet over medium-low heat until browned and tender.
- Deglaze the pan with white wine to loosen browned bits.
- Add crushed tomatoes and red pepper flakes, simmering for about 10 minutes.
- Cook the bucatini pasta in salted water until al dente, reserving ½ cup of pasta water.
- Mix the reserved pasta water, grated Pecorino Romano cheese, and cooked pasta into the sauce.
- Serve with additional grated cheese and garnish with parsley.
Nutrition Facts (estimated)
Servings
2
Calories
817
Total fat
30g
Total carbohydrates
104g
Total protein
30g
Sodium
879mg
Cholesterol
56mg
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