Bucatini All'Amatriciana
A classic Italian pasta dish with a rich, spicy tomato sauce.
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Main Ingredients
- 400 g bucatini pasta
- 150 g guanciale (or pancetta) diced
- 1 cup tomato passata
- 1 red chili deseeded and chopped
- ½ cup Pecorino Romano cheese grated
- 2 tablespoon olive oil
- to taste salt
- to taste black pepper
1. Cook the bucatini in a large pot of salted boiling water until al dente. Drain and set aside.
2. In a skillet, heat the olive oil over medium heat. Add the guanciale and cook until crispy.
3. Add the chopped chili to the skillet and cook for another minute.
4. Pour in the tomato passata, stir well, and let it simmer for about 10 minutes.
5. Add the cooked bucatini to the skillet and toss to coat the pasta in the sauce.
6. Season with salt and black pepper to taste. Serve with grated Pecorino Romano cheese on top.
Calories: 600kcal | Carbohydrates: 80g | Protein: 20g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 800mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 150mg | Iron: 3mg
Amatriciana, Bucatini, Pasta