Bucatini All'Amatriciana recipe
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Ingredients
- 5 ounces bucatini pasta ¼ cup extra-virgin olive oil 3 crushed garlic cloves 1 ½ ounces guanciale (cured pork cheek), sliced ¼ cup sliced red onion 1 pinch red pepper flakes ½ (8 ounce) can crushed San Marzano tomatoes salt and ground black pepper to taste 1 ounce freshly grated Pecorino Romano cheese
Nutrition Info
- 633.9 caloriescarbohydrate: 60.1 gcholesterol: 21.9 mgfat: 35.9 gfiber: 3.2 gprotein: 17.3 gsaturatedFat: 7.4 gservingSize: -sodium: 478.1 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Bucatini All'Amatriciana
Directions
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Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
Heat oil in a large skillet over medium-high heat. Add garlic cloves, cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale, cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes, cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.