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By Chris Joe (CJ Eats)

Bucatini All'amatriciana

Name: Bucatini All'amatriciana
Cuisine: European, Italian, Mediterranean
Ingredients: 5 oz guanciale; 8 oz pasta (bucatini or spaghetti); 2 oz pecorino cheese finely grated; 1/2 tsp crushed red pepper; 10 oz peeled San Marzano tomatoes crushed; can sub with regular tomatoes; white wine optional; salt & pepper to taste

4 steps

Amatriciana is one of the four CLASSIC Roman pastas that is so delicious, but surprisingly easy to make!

Updated at: Wed, 16 Aug 2023 19:07:27 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1004.7 kcal (50%)

Total Fat56.4 g (81%)

Carbs93.3 g (36%)

Sugars8 g (9%)

Protein32.2 g (64%)

Sodium1643.3 mg (82%)

Fiber5.5 g (19%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

5 ozguanciale

8 ozpasta

bucatini or spaghetti

2 ozpecorino cheese

finely grated

½ tspcrushed red pepper

10 ozSan Marzano tomatoes

peeled, crushed, can sub with regular tomatoes

Instructions

Step 1

Slice your guanciale into 1/4" thick slabs then 1/4" strips and place in a cold pan. Turn the heat up to high and cook for 3-4 minutes until the fat has rendered out and guanciale is crispy.

Step 2

Add a splash of white wine to stop the cooking process (optional), then add your crushed tomatoes. Season with crushed red pepper, salt, and pepper to taste, and simmer on low while your pasta cooks.

Step 3

Cook pasta to al dente in salted boiling water, then add immediately to the sauce and mix to combine.

Step 4

Add a handful of grated pecorino and continue mixing to thicken up the sauce, adding pasta water if too thick. Top with more freshly grated pecorino and enjoy!

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