Bucatini all'Amatriciana
The celebrated pasta from the town of Amatrice, bucatini tossed with guanciale, San Marzano tomatoes and pecorino.
Total time
40 min
Prep
10 min
Cook
30 min
Difficulty
easy
Cuisine
Italian
Ingredients
400gbucatini
200gguanciale, diced
800gSan Marzano tomatoes, crushed by hand
1 tspchilli flakes
100mldry white wine
100gpecorino romano, grated
2 tbspextra virgin olive oil
Instructions
1
Fry guanciale in a cold pan over medium heat until crispy, drain excess fat.
2
Add chilli and white wine, let bubble until evaporated.
3
Add crushed tomatoes, simmer 20 minutes until thickened.
4
Cook bucatini in well-salted water until al dente.
5
Toss pasta with sauce, adding pasta water if needed.
6
Serve with generous grating of pecorino.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
215
Protein
8.1g
Fat
13.8g
Carbs
9.7g
Fiber
2.6g
Sodium
319mg
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