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4
from 1 vote
Bucatini All’amatriciana
Classic Bucatini All'amatriciana is easy to make in minutes. Hearty, satisfying, comfort food.
Prep Time
2
minutes
mins
Cook Time
15
minutes
mins
Total Time
17
minutes
mins
Course:
Dinner
Cuisine:
Italian
Keyword:
bucatini, Bucatini All'amatriciana, pasta
Servings:
6
Calories:
576
kcal
Author:
Kellie
Cost:
$5
Equipment
skillet
Ingredients
1
pound
dried bucatini or spaghetti
2
tablespoons
olive oil
1/2
pound
guanciale or pancetta
1/2
tablespoon
crushed red pepper flakes
1/2
teaspoon
ground black pepper
1 28
ounce
can peeled tomatoes with juice
hand crushed or chopped with kitchen shears
1/2
teaspoon
kosher salt
1/2
cup
grated parmesan cheese
Instructions
Bring a pot of salted water to a boil over medium heat and cook the pasta until al dente.
While the pasta cooks, heat the olive oil in a dutch oven or deep sided skillet over medium heat.
Add the guanciale to the pan and cook for 3-4 minutes until slightly crispy.
Stir in the red pepper flakes and black pepper. Continue cooking for 15 seconds.
Slowly add the tomatoes to the pan with the juice and reduce the heat to low.
Continue cooking for 5-7 minutes until the sauce begins to thicken.
Drain the pasta, reserving 1 cup of the cooking water, and add the pasta to the sauce.
Toss to coat.
Add the reserved pasta water to the skillet and cook for an additional 3-4 minutes.
Stir in the salt and cheese.
Serve immediately.
Nutrition
Calories:
576
kcal
|
Carbohydrates:
62
g
|
Protein:
15
g
|
Fat:
30
g
|
Saturated Fat:
11
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
40
mg
|
Sodium:
729
mg
|
Potassium:
441
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
359
IU
|
Vitamin C:
13
mg
|
Calcium:
61
mg
|
Iron:
2
mg