Bucatini alla Amatriciana
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
A classic Roman pasta dish featuring guanciale, pancetta, and bacon in a rich tomato sauce, finished with Pecorino Romano.
Ingredients
- olive oil
- 340 g guanciale
- 170 g pancetta
- 170 g good bacon
- 1 onion diced
- 3 clove garlic sliced
- red pepper flakes
- 473 ml whole tomatoes squished by hand
- 454 g bucatini pasta
- Fresh Grated 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
- 340 g guanciale
- 170 g pancetta
- 170 g good bacon
- red pepper flakes
- 454 g bucatini pasta
- Fresh Grated Pecorino Romano
Prepare
- Dice 1 onion
- Slice 3 clove garlic
- 473 ml whole tomatoes, squished by hand
Let's Cook
-
Step 1.
Add olive oil, guanciale (or pancetta and bacon), diced onion, sliced garlic, and red pepper flakes to a sauté pan.
-
Step 2.
Cook until the onion is softened and the meat has rendered much of its fat.
-
Step 3.
Add the squished whole tomatoes and bring to a boil, then reduce to a simmer and cook for 7 minutes.
-
Step 4.
Cook the bucatini pasta according to package directions until al dente.
-
Step 5.
Add the cooked pasta to the sauté pan and toss for a minute or two.
-
Step 6.
Remove from heat and add freshly grated Pecorino Romano cheese.