Bucatini Amatriciana with Ricotta Salata
Indulge in the bold and authentic flavors of **Bucatini Amatriciana with Ricotta Salata**, a timeless Italian classic with a modern twist. This recipe combines the hearty bite of bucatini pasta with the smoky richness of crispy guanciale, all enveloped in a robust San Marzano tomato sauce enhanced by a splash of dry white wine and a hint of red chili flakes. Finished with a duo of cheeses—sharp Pecorino Romano and creamy ricotta salata—this dish achieves the perfect balance of salty, tangy, and savory notes. With its simple yet sophisticated preparation, this one-pan wonder makes an ideal weeknight dinner or an impressive centerpiece for entertaining. Serve it piping hot, and let every forkful transport you straight to the heart of Italy!
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Recipe Information
Ingredients
- 400 grams Bucatini pasta
- 150 grams Guanciale (pork jowl)
- 400 grams Canned San Marzano tomatoes
- 1 small White onion
- 2 tablespoons Extra virgin olive oil
- 60 milliliters Dry white wine
- 0.5 teaspoons Red chili flakes
- 50 grams Pecorino Romano cheese
- 50 grams Ricotta salata cheese
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Fill a large pot with water, add a generous amount of salt, and bring it to a boil for cooking the pasta later.
Slice the guanciale into thin strips about 1/4-inch thick, ensuring each piece has a mix of fat and meat.
Peel and finely dice the white onion.
In a large skillet or sauté pan, heat the olive oil over medium heat. Add the guanciale and sauté until it becomes crispy and golden, about 5-7 minutes.
Add the diced onion to the skillet with the guanciale and cook until softened and translucent, about 3-4 minutes.
Pour in the white wine and scrape the bottom of the pan with a wooden spoon to deglaze it. Let the wine reduce by half, about 2 minutes.
Add the canned San Marzano tomatoes, breaking them up with the back of a spoon. Reduce the heat to low and let the sauce simmer gently for about 15 minutes. Add the red chili flakes, salt, and black pepper to taste.
While the sauce simmers, cook the bucatini pasta in the boiling water until al dente, according to the package instructions. Reserve 1 cup of pasta water before draining.
Add the cooked bucatini directly to the skillet with the tomato and guanciale sauce. Toss to combine, adding small amounts of the reserved pasta water as needed to loosen the sauce and coat the pasta evenly.
Stir in the grated Pecorino Romano and toss again to incorporate.
Serve the pasta hot, dividing it among plates. Top with grated ricotta salata for a salty, tangy finish. Optionally, garnish with a touch of extra black pepper or additional chili flakes.
Nutrition Facts
Calories |
3210 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.5 g | 220% | |
| Saturated Fat | 61.2 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 194 mg | 65% | |
| Sodium | 5989 mg | 260% | |
| Total Carbohydrate | 336.4 g | 122% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 36.3 g | ||
| Protein | 93.2 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1075 mg | 83% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1086 mg | 23% | |
*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.
