Bucatini Alla Amatriciana
15m prep 20m cook 35m ready
A classic Roman pasta dish featuring guanciale, pancetta, and bacon in a rich tomato sauce, finished with Pecorino Romano.
Nutrition (per serving, estimated)
Estimated based off 4 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 269 mg
- Iron: 1.89 mg
- Magnesium: 32.4 mg
- Phosphorus: 222 mg
- Potassium: 474 mg
- Zinc: 1.43 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- olive oil
- 12 oz guanciale
- 6 oz pancetta
- 6 oz good bacon
- red pepper flakes
- 1 lb bucatini pasta
- Fresh Grated Pecorino Romano
Prepare
- Dice 1 onion
- Slice 3 clove garlic
- 2 cup whole tomatoes, squished by hand
Let's Cook
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Step 1.
Add olive oil, guanciale (or pancetta and bacon), diced onion, sliced garlic, and red pepper flakes to a sauté pan.
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Step 2.
Cook until the onion is softened and the meat has rendered much of its fat.
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Step 3.
Add the squished whole tomatoes and bring to a boil, then reduce to a simmer and cook for 7 minutes.
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Step 4.
Cook the bucatini pasta according to package directions until al dente.
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Step 5.
Add the cooked pasta to the sauté pan and toss for a minute or two.
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Step 6.
Remove from heat and add freshly grated Pecorino Romano cheese.
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