Bucatini All'Amatriciana

Bucatini All'Amatriciana

CHEF CARLO APOLLONI

"This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese."
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Ingredients

39 m servings 634 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 634 kcal
  • 32%
  • Fat:
  • 35.9 g
  • 55%
  • Carbs:
  • 60.1g
  • 19%
  • Protein:
  • 17.3 g
  • 35%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 478 mg
  • 19%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  2. Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  3. Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Reviews

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Classic, perfect Italian recipe with simple ingredients and instructions. Thank you for the recipe.

I heard about this dish on NPR, in reference to the recent earthquake. My butcher didn't have guanciale, so I subbed pancetta. It turned out wonderfully, especially since I love crushed red pepp...

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