Description
Mama Lina’s Bucatini Amatriciana: A classic Italian pasta dish with guanciale, tomatoes, and Pecorino Romano cheese. Learn 4 secrets to make it perfectly.
Ingredients
Scale
- 1 pound Bucatini
- 4 ounces Guanciale, diced
- 1/2 teaspoon red pepper flakes
- 1 (28 ounce) can San Marzano tomatoes, crushed
- 1/2 cup Pecorino Romano cheese, grated
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- In a large skillet, cook the diced guanciale over medium heat until crispy. Remove the guanciale from the skillet, leaving the rendered fat.
- Add the red pepper flakes to the skillet and cook for 30 seconds until fragrant.
- Pour in the crushed San Marzano tomatoes. Bring to a simmer and cook for 10-15 minutes, allowing the sauce to thicken.
- Season the sauce with salt and black pepper to your taste.
- Meanwhile, cook the bucatini in the boiling salted water according to package directions until al dente.
- Drain the pasta, reserving about 1 cup of pasta water.
- Add the cooked bucatini to the skillet with the tomato sauce. Toss to coat.
- Add the crispy guanciale and grated Pecorino Romano cheese to the skillet. Toss again. If the sauce seems too thick, add a little reserved pasta water to reach your desired consistency.
- Serve immediately, with extra Pecorino Romano cheese on the side if desired.
Notes
- Use guanciale for the most authentic flavor. Pancetta can be substituted if guanciale is not available.
- San Marzano tomatoes are recommended for their sweetness and lower acidity.
- Adjust red pepper flakes to your spice preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pasta
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 100mg