Bucatini all'amatriciana
Bucatini all'amatriciana, from above
Non vegLazio

Bucatini all'amatriciana

Guanciale, tomato, pecorino and a little chilli. Simple, loud and very Roman.

35 minTime
20 gProtein each
mediumSpice
From Amatrice2 chapters · 1 min read

Make it your way

Grandma's wayGuanciale, tomato, pecorino. No onion, no garlic, say the Amatriciani.
The original
652kcalsame
20 gproteinsame
5 gfibresame
35minutessame

Amatriciana.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Pasta400 g bucatini or spaghetti
Guanciale130 g, cut into strips
Tomato1 tin peeled plum tomatoes, crushed
Dried red chilli½ tsp chilli flakes
Pecorino Romano½ cup, grated
Black peppera pinch
Saltto taste and for the water

Method

4 steps
  1. 1Cook guanciale in a cold pan over medium heat until golden and the fat runs.
  2. 2Add chilli for a few seconds, then the tomatoes. Simmer until thick, about 12 minutes.
  3. 3Boil bucatini in salted water until just short of al dente. Keep a cup of the water.
  4. 4Toss pasta in the sauce with a splash of water for a minute. Off the heat, add pecorino and toss again.
Serve it like this

Pile into warm bowls with the crisp guanciale on top and a final dusting of pecorino.

Sign up free to cook this

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Make it a meal

What goes with Bucatini all'amatriciana: a bread or rice, a side, something to drink and something sweet.

Bread or rice Piadina romagnola30 min
Bread or rice Risotto al limone35 min
On the side Insalata di farro40 min
On the side Caponata50 min
A little snack Bruschetta al pomodoro15 min
To drink Virgin bellini8 min
Something sweet Tiramisu40 min
Sign up to send it to your cook