Bucatini all'amatriciana
35 min692 kcal each
From Amatrice: guanciale, tomato, a splash of white wine and Pecorino Romano, clinging to hollow bucatini.
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Plan this recipeIngredients
for 4 servings- Bucatini, dry400 g
- Guanciale, cut into strips150 g
- Canned chopped tomatoes400 g
- Dry white wine60 ml
- Pecorino Romano, grated60 g
- Chili flakes¼ tsp
- Salt1 tsp
Method
Prep 10 min · cook 25 min- Cook the guanciale in a dry pan over medium heat for 8 minutes, until golden.
- Pour in the wine and let it bubble away. Lift out the guanciale and keep it aside, leaving the fat in the pan.
- Add the tomatoes and chilli and simmer for 12 minutes. Stir the guanciale back in.
- Cook the bucatini until al dente and toss them in the sauce with a splash of pasta water.
- Off the heat, stir in most of the Pecorino and serve with the rest on top.
Nutrition
per servingCal
692
Protein
21g
Carbs
79g
Fat
32g
Of 5.5g of sugar per serving, 0g is added sugar.
Of 32g of fat per serving, 12g is saturated.
