Bucatini all'Amatriciana
The red one Rome argues about
The short version
Classic Amatriciana with rendered guanciale, San Marzano tomatoes, chili and Pecorino Romano tossed with bucatini.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4 servings
Ingredients
- 1 lb bucatini
- 6 oz guanciale, cut into strips
- 1 (28 oz) can San Marzano tomatoes, crushed by hand
- ½ teaspoon crushed red pepper
- ¼ cup dry white wine
- 1 cup grated Pecorino Romano
- Salt
Instructions
- 01
Render. Cook the guanciale in a cold dry pan over medium heat until crisp, 8–10 minutes. Lift out half the pieces to stay crunchy for the top.
- 02
Deglaze. Add the chili and white wine to the rendered fat and let it cook off for a minute.
- 03
Simmer. Add the tomatoes and a pinch of salt. Simmer 15 minutes until the sauce darkens and tightens.
- 04
Marry. Drain the bucatini one minute early and finish it in the sauce with a splash of pasta water and most of the pecorino.
- 05
Serve. Top with the reserved crisp guanciale and the rest of the cheese.
Larry’s rule: No onion, no garlic, no bacon. Argue with Amatrice, not with me.
Nutrition (estimated, per serving)
- Serving
- 1 serving (about 425 g)
- Calories
- 1018 calories
- Protein
- 43 g
- Carbs
- 95 g
- Fat
- 55 g
- Saturated fat
- 24 g
- Fibre
- 7 g
- Sugar
- 6 g
- Sodium
- 1392 mg
- Cholesterol
- 117 mg
Figures are estimates calculated from this recipe’s ingredients and yield. Brands, cuts and portion sizes will move them.
Quoting or citing this recipe? Credit “Uncle Larry Adventures” and link to this page (https://unclelarryadventures.com/recipes/bucatini-all-amatriciana).