Bucatini All'Amatriciana
World Cuisine European Italian
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.
Servings per recipe: 2
Calories per serving: 634
Preparation time: 10m
Total cooking time: 39m
Ingredients:
- 5 ounces bucatini pasta
- 1/4 cup extra-virgin olive oil
- 3 crushed garlic cloves
- 1 1/2 ounces guanciale (cured pork cheek), sliced
- 1/4 cup sliced red onion
- 1 pinch red pepper flakes
- 1/2 (8 ounce) can crushed San Marzano tomatoes
- salt and ground black pepper to taste
- 1 ounce freshly grated Pecorino Romano cheese
Directions:
- 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.
Nutrion facts:
| Total Fat | 35.9g | 55% |
| Saturated Fat | 7.0g | |
| Cholesterol | 22mg | 7% |
| Sodium | 478mg | 19% |
| Potassium | 376mg | 11% |
| Total Carbohydrates | 60.1g | 19% |
| Dietary Fiber | 3.2g | 13% |
| Protein | 17.3g | 35% |
| Sugars | 1g | |
| Vitamin A | 661IU | |
| Vitamin C | 8mg | |
| Calcium | 196mg | |
| Iron | 4mg | |
| Thiamin | 1mg | |
| Niacin | 8mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 56mg | |
| Folate | 174mcg |
