Bucatini all'Amatriciana
Ingredients
The sauce
-
2
Tbsp
extra virgin olive oil
-
6
oz
pancetta or guanciale, diced
-
1
cup
finely chopped yellow onion
-
2
tsp
minced garlic
-
1
28 oz can
San Marzano tomatoes, finely crushed
-
⅓
cup
dry white wine
-
Salt
to taste
-
¼
tsp
red pepper flakes
The pasta
-
16
oz
dry bucatini pasta
-
¾
cup
finely shredded Pecorino Romano cheese
-
2
Tbsp
minced parsley (optional)
Instructions
- 1. Bring a large pot of water to a boil for the pasta.
- 2. Heat olive oil in a pan and sauté the pancetta until golden brown, then transfer it to a plate.
- 3. In the same pan, sauté the onion for 3 minutes, then add garlic and sauté for an additional 20 seconds.
- 4. Add tomatoes, wine, red pepper flakes, and the cooked pancetta to the pan, season with pepper, and let it simmer for 15 to 20 minutes.
- 5. Cook the bucatini pasta according to package directions, reserving some pasta water before draining.
- 6. Toss the drained pasta with the sauce and Pecorino Romano cheese, adjusting consistency with reserved pasta water as needed.
- 7. Serve immediately, garnished with parsley if desired.
Nutrition Facts (estimated)
Servings
8
Calories
391
Total fat
14g
Total carbohydrates
50g
Total protein
12g
Sodium
355mg
Cholesterol
20mg
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