Roman-Style Bucatini all'Amatriciana
Take a trip to Rome in your own kitchen with this quick and easy recipe for traditional Italian bucatini all’amatriciana, a robust pasta dish made with canned tomatoes, cubed pancetta, dry white wine and pecorino Romano cheese.
Equipment
Ingredients
- 3 ounces (85 g) thick-sliced pancetta, guanciale or unsmoked bacon, cut into cubes
- 2 tablespoons (30 ml) extra virgin olive oil
- ½ cup finely chopped onion
- 3 finely chopped garlic cloves
- ½ teaspoon kosher salt plus more for cooking the pasta
- ½ teaspoon crushed red chili flakes
- ½ teaspoon freshly ground black pepper
- ¼ cup (60 ml) dry white wine such as pinot grigio or sauvignon blanc
- 1 28-ounce can crushed tomatoes
- 1 pound (450 g) dried bucatini pasta
- ½ cup grated pecorino Romano cheese
Instructions
- Put 3 ounces thick-sliced pancetta, guanciale or unsmoked bacon, cut into cubes and 1 tablespoon of the olive oil in a 10-12 inch skillet or saute pan. Place over medium heat. Cook about 5 minutes, until the pancetta is crisp and brown, stirring occasionally. Don't be tempted to turn up the heat — the goal is to render the fat gently without burning.
- Stir in ½ cup finely chopped onion and cook until softened, 2-3 minutes. Add 3 finely chopped garlic cloves, ½ teaspoon kosher salt, ½ teaspoon crushed red chili flakes, and ½ teaspoon freshly ground black pepper. Stir and cook until fragrant, about 30 seconds.
- Turn up the heat to medium-high. Pour in ¼ cup dry white wine and cook until most of the liquid boils away, stirring to scrape up the browned bits on the bottom of the pan. Stir in 1 28-ounce can crushed tomatoes. Bring to a simmer and cook 15-20 minutes, until the sauce has reduced and thickened.
- While the sauce is cooking, bring 4-5 quarts of water to a boil in a large pot. Add 1 tablespoon salt per quart of water, then add 1 pound dried bucatini pasta. Cook according to package directions, until al dente. Drain, then add the pasta to the skillet with the sauce, tossing well to coat.
- Transfer the pasta to a serving bowl and serve with the pecorino Romano cheese sprinkled on top.
Video
Notes
- The sauce will keep 3-5 days refrigerated and 1 month frozen. Keep it separate from the pasta for the best results.
Nutrition
Calories: 645kcalCarbohydrates: 89gProtein: 22gFat: 21gSodium: 595mgFiber: 4gSugar: 4g
