Bucatini all'Amatriciana

Staff Writer
Bucatini all'Amatriciana
Bucatini all'Amatriciana
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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. 

4
Servings
940
Calories Per Serving
Deliver Ingredients

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.

Nutritional Facts

Total Fat
51g
79%
Sugar
6g
N/A
Saturated Fat
12g
58%
Cholesterol
37mg
12%
Protein
23g
45%
Carbs
89g
30%
Vitamin A
40µg
4%
Vitamin B12
0.3µg
4.7%
Vitamin B6
0.4mg
19.3%
Vitamin C
10mg
17%
Vitamin D
0.2µg
0.1%
Vitamin E
5mg
23%
Vitamin K
43µg
54%
Calcium
42mg
4%
Fiber
5g
19%
Folate (food)
32µg
N/A
Folate equivalent (total)
32µg
8%
Iron
2mg
13%
Magnesium
80mg
20%
Monounsaturated
30g
N/A
Niacin (B3)
5mg
23%
Phosphorus
320mg
46%
Polyunsaturated
7g
N/A
Potassium
560mg
16%
Riboflavin (B2)
0.1mg
7.9%
Sodium
693mg
29%
Thiamin (B1)
0.3mg
19%
Zinc
2mg
16%