Bucatini Amatriciana
Bucatini Amatriciana is a classic Roman pasta made with tomatoes, guanciale, white wine, red chili flakes, and Pecorino Romano. Our version uses the more accessible pancetta in place of the guanciale.
Servings: 4
Ingredients
- 1 pound bucatini or spaghetti
- 1 tablespoon extra virgin olive oil
- 6 ounces pancetta or guanciale
- 1 tsp crushed red pepper flakes or to taste
- 1/2 cup dry white wine
- 1 28 ounce can plum tomatoes hand crushed or blender pulsed
- 1 cup Pecorino Romano grated
- salt and pepper to taste
- 1 cup pasta water will most likely not need all of it
Instructions
- Bring a large pot of salted water to boil.
- Heat a large pan to medium and saute the pancetta in the extra virgin olive oil for 7-8 minutes or until most of the fat has been rendered. Remove about half of the pancetta to a plate and set aside.
- Next, add the crushed red pepper to the pan and saute for 30 seconds. Add the white wine and cook until reduced by about half.
- Cook pasta to 1 minute less than al dente. Reserve 1 cup of pasta water.
- Next, add the crushed tomatoes to the pan and cook on medium until they start to bubble. Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.
- Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.
- Remove the pan from the heat and stir in the Pecorino. Add a touch more pasta water if too dry. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino. Enjoy!
Video
Notes
- Traditionally, Amatriciana is made with guanciale but pancetta is used in this recipe as guanciale can be hard to find.
- Leftovers can be saved for up to 3 days in the refrigerator.
Nutrition
Calories: 810kcal | Carbohydrates: 96.2g | Protein: 40.1g | Fat: 29.1g | Saturated Fat: 10g | Cholesterol: 65mg | Sodium: 1242mg | Potassium: 674mg | Fiber: 6.2g | Sugar: 12.1g | Calcium: 256mg | Iron: 5mg