Bucatini all’Amatriciana
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound of unsliced pancetta or prosciutto
- 3tablespoons olive oil
- 1medium red onion, peeled and coarsely chopped
- 1½pounds canned tomatoes, preferably imported Italian
- ½teaspoon hot red-pepper flakes
- Salt and freshly ground black pepper
- 1pound dried bucatini or perciatelli
- ½cup freshly grated pecorino, romano or Parmesan cheese
Nutritional analysis per serving (6 servings)
565 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 21 grams protein; 617 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
- Step 2
Add the onion to the pan and saute over medium heat for five minutes.
- Step 3
Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
- Step 4
Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
- Step 5
Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
Private Notes
Comments
Similar but not the original recipe which has no onion (and also no garlic), guanciale (pork jowl) instead of pancetta, which is acceptable and never prosciutto. Never olive oil, but a tablespoon of lard. And only pecorino, preferably pecorino from Amatrice.
The same woman is credited with inventing Schrambled Eggs. You can look it up.
Why people feel the need to criticize entry little detail in a recipe is beyond me. Snobs. No one is proclaiming authenticity, they’re just providing recipes. Relax people. This recipe is absolutely delicious, and I don’t care about what someone in Italy, or Greece, or wherever thinks about the ingredients. My goodness. Chill.
I used duck confit for the meat and Calabrian chilis in oil Instead of the red pepper. Fantastic :)
For the BEST Amatriciana use guanciale instead of pancetta. And never, ever use prosciutto. Never. 😄
Romans used guanciale because it was cheap, and available. As they did for Carbonara. If it's rare and very expensive here, I'll use thick cut bacon, for the same reason the Romans used guanciale. if anyone wants to look down their noses at me for being "inauthentic", I'll be too busy eating.
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