Bucatini alla Matriciana Recipe


Nutrition

Cal/Serving: 1,217
Daily Value: 61%
Servings: 4

Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat72g111%
Saturated24g119%
Carbs91g30%
Fiber4g18%
Sugars6g0%
Protein43g86%
Cholesterol107mg36%
Sodium1277mg53%
Calcium741mg74%
Magnesium105mg26%
Potassium611mg17%
Iron3mg15%
Zinc4mg28%
Phosphorus845mg121%
Vitamin A965IU19%
Vitamin C10mg17%
Thiamin (B1)0mg20%
Riboflavin (B2)0mg23%
Niacin (B3)5mg23%
Vitamin B60mg20%
Folic Acid (B9)38µg9%
Vitamin B121µg19%
Vitamin D1µg0%
Vitamin E5mg23%
Vitamin K44µg55%
Fatty acids, total monounsaturated36g0%
Fatty acids, total polyunsaturated7g0%
Have a question about the nutrition data? Let us know.

Exclusive from The Daily Meal

Chicken Parm Meatballs
One of the most popular recipes I’ve ever run on the blog, this was the result of Phoebe...
Soft Tofu and Vegetable Soup
I love soft silken tofu, and this spicy soup is surprisingly addictive. The mushroom stock gives...
Torta di Ricotta e Polenta
Rich, sweet, moist and yet completely free from flour and refined sugar, this Italian lemon and...

Bucatini alla Matriciana
Kelly Campbell

This is a very important dish in Italian cuisine. It gives you a taste of pork from the guanciale, a shot of salt from the pecorino, and a touch of acid from the tomato. It is the quintessential example of a perfect combination that should never be altered. And by the way, it is called bucatini alla matriciana, not bucatini al amatriciana. Americans butcher that all the time!

3.666665
Ratings12

INGREDIENTS

  • Salt and freshly ground pepper, to taste
  • 1 pound refrigerated fresh bucatini or 14 ounces dried thick spaghetti
  • 1/2 cup olive oil
  • 8 ounces guanciale, cut into ½-inch cubes
  • 4 peeled whole plum tomatoes, preferably San Marzano if canned
  • 1/4 teaspoon red pepper flakes
  • 1 cup dry white wine
  • 1 cup grated pecorino, plus 1 cup for garnish
  • 4 teaspoons chopped flat-leaf parsley

DIRECTIONS

Bring a large pot of salted water to a boil over high heat. Drop in the pasta, quickly return to a boil, and cook until tender yet firm, 2-7 minutes, depending on how long it has been refrigerated (or 8-9 minutes for the dried stuff). Drain the pasta, reserving the pasta water.

 

Meanwhile, heat 4 teaspoons of the oil in a large sauté pan over medium-high heat. Add the guanciale and cook until crispy and golden brown, stirring now and then, about 5 minutes. Add the tomatoes and pepper flakes and break up with tongs. Add the wine and 2 cups pasta water and boil until the sauce reduces in volume and thickens slightly, about 10 minutes.

 

Add the drained bucatini to the pan along with 1 cup of the pecorino, parsley, and remaining olive oil. Season with salt and pepper, to taste, tossing until the sauce is creamy. If the sauce gets too thick, add more pasta water. Divide among warm pasta bowls and garnish with the remaining 1 cup pecorino.

Recipe Details

Adapted from "Rustic Italian Food" by Marc Vetri (Ten Speed Press, 2011)

Servings: 4
Cuisine: Italian

Be a Part of the Conversation

Have something to say?
Add a comment (or see what others think).


Post a comment

Add a Comment

Upload a picture of yourself no larger than 3MB, please see Terms for details
CAPTCHA
Please answer this Captcha to prove you are human
Image CAPTCHA
Enter the characters shown in the image.
CAPTCHA
Please answer this Captcha to prove you are human