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Bucatini all’Amatriciana – Cooking with Class » Simple and Healthy Recipe! ✅

Bucatini all’Amatriciana – A hearty and satisfying Italian dish of bucatini, rich pancetta or guanciale (an Italian pork), spicy pecorino romano, and bright San Marzano tomatoes. It’s so simple to make and will definitely satisfy those carb cravings!

What is Bucatini?

Bucatini are long, tubular, straw-shaped pasta made from durum wheat flour. It is similar to spaghetti but thicker because it has that hollow center that runs the length of it.

It is a popular pasta in Rome, Italy. It is said that it comes from the city of Amatrice. Its name derives from the Italian word “hole”, which in English translates as “hole”.

Can you imagine the labor of love to create the artisan version of this pasta by wrapping the individual pieces of dough around a thin rod (called a ferretto) and rolling them thinly?

Store-bought pasta will certainly work well for this recipe.

I think you’ll love this pasta specialty and the fun change is from your typical spaghetti.

And I hope you can find some at your local grocery store. It is the perfect base for this tomato and amatriciana sauce!

Ingredients Recipe Bucatini all’Amatriciana

  • 2 tablespoons extra virgin olive oil
  • 6 ounces bacon or pillowdiced (about 1/4 inch)
  • 1 cup finely chopped yellow onion (1 small)
  • 2 teaspoons chopped Garlic (2 teeth)
  • 1 can (28 ounces). San Marzano Tomatoesfinely crushed in a bowl with your hands
  • 1/3 cup Dry white wine
  • Salt and freshly ground black pepper
  • 1/4 teaspoon chili in piecesor at will
  • 16 dry ounces buccatini
  • 3/4 cup finely chopped roman pecorino
  • 2 tablespoons chopped parsley, to decorate (optional)

How to make Bucatini with Amatriciana Sauce

  1. Bring a large pot of water to boil (to cook the pasta).
  2. Fry the pig: Heat olive oil in a 12-inch skillet over medium heat. Add the bacon and sauté until golden brown, about 5 minutes. Transfer to a plate leaving the fat in the pan.
  3. aromatic sauce: Return the pan with the fat to medium heat, add the onion and fry for 3 minutes. Add the garlic and saute for an additional 20 seconds.
  4. Add liquids and seasonings, simmer: Sprinkle with the tomatoes, wine and chili flakes and season with pepper to taste. Bring to a boil, then lower the heat and simmer for about 15-20 minutes without a lid.
  5. To cook the pasta: Meanwhile, boil pasta al dente according to package directions in very lightly salted water (I only add 1/2 teaspoon). Reserve 1/2 cup of water for the pasta before draining the pasta.
  6. Season the drained pasta with the finished sauce and Romano cheese. Try a little salt (it shouldn’t take long because pancetta is salty and bacon is fried). Dilute the paste with water as needed.
  7. Serve immediately garnished with parsley.

Possible Variations and Substitutes

  • Bacon or guanciale can be hard to find in the US and other countries outside of Italy, so you can substitute pancetta if needed (note that it’s definitely not authentic).
  • Another ingredient that you may have a hard time finding is bucatini as it is a pasta specialty. Linguine or spaghetti are also good.
  • Fresh San Marzano tomatoes from the garden or even Roma tomatoes would be great here (instead of using preserves). Just make sure to peel them before using and mash them in a food processor.
  • If you’re using fresh tomatoes, you’ll probably need to add a little tomato paste to thicken the sauce, since tomato puree isn’t included.
  • Red wine can be substituted for white wine in the dish, or it can be omitted entirely (because it’s not traditional). I just like the extra kick of flavor it adds to the sauce.

Other Tasty Pasta Recipes We Think You’ll Love

Bucatini all’Amatriciana

A hearty and satisfying Italian dish based on bucatini, rich pancetta or guanciale (an Italian pork), spicy pecorino romano, and bright San Marzano tomatoes. It’s so simple to make and will definitely satisfy those carb cravings!

Servings: 8

  • 2 tablespoons extra virgin olive oil
  • 6 ounces bacon or guanciale, diced (about 1/4 inch)
  • 1 cup finely chopped yellow onion (1 small)
  • 2 teaspoons minced garlic (2 cloves)
  • 1 can San Marzano tomatoes, finely crushed in a bowl by hand
  • 1/3 glass of dry white wine
  • Salt and freshly ground black pepper
  • 1/4 teaspoon red pepper flakes or to taste
  • 16 ounces dry bucatini
  • 3/4 cup finely chopped Pecorino Romano
  • 2 tablespoons chopped parsley, to decorate (optional)
  • Bring a large pot of water to boil. To cook the pasta.

  • Heat olive oil in a 12-inch skillet over medium heat. Add the bacon and sauté until golden brown, about 5 minutes. Transfer to a plate leaving the fat in the pan.

  • Return the pan with the fat to medium heat, add the onion and fry for 3 minutes. Add the garlic and saute for an additional 20 seconds.

  • Sprinkle with the tomatoes, wine and chili flakes and season with pepper to taste. Bring to a boil, then lower the heat and simmer for about 15-20 minutes without a lid.

  • Meanwhile, boil pasta al dente according to package directions in very lightly salted water (I only add 1/2 teaspoon). Reserve 1/2 cup of water for the pasta before draining the pasta.

  • Season the drained pasta with the finished sauce and Romano cheese. Try a little salt (it shouldn’t take long because pancetta is salty and bacon is fried). Dilute the paste with water as needed.

  • Serve immediately garnished with parsley.

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