Bucatini Amatriciana Alla Romana
Transport your taste buds to the heart of Rome with this irresistible Bucatini Amatriciana Alla Romana, a classic Italian pasta dish bursting with bold, authentic flavors. This recipe combines the rich, smoky essence of crispy guanciale (cured pork cheek) with the vibrant tang of San Marzano tomatoes, elevated by a hint of dry white wine and a gentle kick of red chili flakes. Perfectly al dente bucatini pasta serves as the ultimate vessel to soak up the lusciously thick sauce, which is crowned with a generous dusting of sharp, tangy Pecorino Romano cheese. Ready in just 45 minutes, this timeless dish is an impressive yet approachable meal, ideal for weeknights or special occasions alike. Pair it with a glass of your favorite Italian wine and savor the essence of Roman cuisine from the comfort of your home.
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Recipe Information
Ingredients
- 400 grams Bucatini pasta
- 150 grams Guanciale (cured pork cheek)
- 400 grams San Marzano tomatoes (peeled)
- 60 milliliters Dry white wine
- 80 grams Pecorino Romano cheese (grated)
- 2 tablespoons Extra virgin olive oil
- 0.5 teaspoons Red chili flakes
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Bring a large pot of salted water to a boil and cook the bucatini according to the package instructions, leaving it al dente. Reserve about 1 cup of pasta water before draining.
While the pasta is cooking, slice the guanciale into thin strips, about 2 cm (1 inch) long.
Heat a large skillet over medium heat and add the extra virgin olive oil. Once the oil is hot, add the guanciale strips and sauté until they are crispy and golden, about 5-7 minutes. Remove the guanciale with a slotted spoon and set aside.
In the same skillet, reduce the heat to medium-low and add the chili flakes. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
Add the peeled San Marzano tomatoes to the skillet, crushing them with your hands or a fork as they cook. Simmer the sauce for 10-15 minutes, stirring occasionally, until it thickens slightly. Season with salt and black pepper to taste.
Return the crispy guanciale to the skillet and stir to combine with the tomato sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Add the cooked bucatini to the skillet and toss to coat the pasta evenly in the sauce. Cook for another 2-3 minutes over medium heat to allow the flavors to meld.
Remove the skillet from heat and sprinkle generously with grated Pecorino Romano cheese. Toss well to combine.
Serve immediately, garnished with extra Pecorino Romano and a pinch of freshly ground black pepper, if desired.
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 82.2 g | 30% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 4.8 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 221 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 457 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
