Should taste identical to Snickers® but be healthier.
| Prep Time: | 10 mins |
| Cook Time: | 29 mins |
| Total Time: | 39 mins |
| Servings: | 2 |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 634 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 22 mg |
| Dietary Fiber | 3 g |
| Protein | 17 g |
| Saturated Fat | 7 g |
| Sodium | 478 mg |
| Sugars | 1 g |
| Fat | 36 g |
| Unsaturated Fat | 0 g |
Reviews
I will always love when something relatively simple turns out to be delicious! I was using up leftovers so diced pancetta and a half can of cherry tomatoes went into mine, otherwise I followed exactly. Really good!
Ok there’s definitely a mistake in this recipe- it should be a 28oz can of crushed tomatoes, not a 8oz can. It only comes in 28oz or larger cans, and 1/2 of a 8oz can would be like 1 tablespoon. It was just ok; doubling the meat would have been better, and more seasoning (herbs). Also, 1/4 cup of oil was WAY too much; it added nothing. 2 tablespoons at most.
Sometimes the simple combinations are truly the best! We loved this! Used spaghetti noodles and bacon. Used the whole can of crushed of San Marzana tomatoes to make a bit more saucy. Not needed but I hated to save half a can and the pasta soaked it up anyways. Perfect weeknight meal! Thanks Chef Carlo for a winning recipe!!
WOW! Like others, I had trouble finding guanciale and chose to substitute with pancetta. I did ladle off some of the rendered fat before continuing with the recipe. My husband and I devoured this dish! Served with a simple side salad and crusty garlic bread. The flavors truly pop! This is a keeper and will definitely be a repeat meal in our house. Thanks to Chef Carlo Apolloni for sharing!
This recipe is out of this world!! My only changes were to use bacon and more red onion than called for. Husband and I loved it and I’ve made it several times in the last 2 months. So quick and easy to throw together and economical. A keeper to be sure. Thank you for sharing with us!
I used bacon and jalapeno slices…perfect!
Excellent recipe sly
I beg anyone who make this dish to make 2 small changes that will make you love this dish even more 1. Don’t throw the garlic away…put in a mini cuisinart and gring it and then add it to the tomatoes 2. 2-3 minutes before the sause is finished take out the slices of guanciale and also put them in the mini cuisinart and add back into the sauce…this dish is stunning. Kudos to the chef
I actually give this 4.5 stars. Easy to make with great flavors. Adding this to my list of go to recipes.
I made busatini all’amatriciana at dinner for seven. Everyone loved it and asked me for the recipe. I advised them to look it up on the AllRecipes wen site.
Not sure why you would completely discard the garlic. makes sense to remove them to cook the pancetta so it doesnt burn, but it would make sense to add back with the tomatoes. Great dish.
Good job! You teased me!
Great recipe… I made it exactly except for subbing pancetta since that all I could find at the market. It was really tasty and I would make it again!
Great flavors and easy to make! I love the serving size for two, it was perfect. This is a recipe that delivers a great range of flavors and in such a short amount of time. Spaghetti may work for a substitution, but the Bucatini is the way to go! Thank you Chef Carlo, we’ll be making this again…and again!
I’m so excited to have found this recipe! Couldn’t find all the exact ingredients at my local grocery store, so I used regular spaghetti, pancetta (5 oz, as I doubled the recipe), and diced San Marzano tomatoes. I also left out the onion, as my husband doesn’t like them. Oh my goodness, this was DELICIOUS! So much rich flavor, and surprisingly filling. Even my super picky three year old gobbled it up and asked for more. It’s a winner!
I doubled the recipe, added some extra red pepper flakes and it was delicious!
This was wonderful!! We ate it 2 days in a row for lunch, and I wouldn’t change a thing with the recipe! This recipe has made its way into my cookbook for sure!
It’s very easy to make and my family loves it.
This recipe was recommended to me by Buckwheat Queen and I am so glad she did. In honor of the earthquake victims in the region I used heart shaped pasta. This turned out perfect and will definitely be made again. I used an arrabbiata spicy seasoning mix instead of red peppers and bacon for the guanciale.
Easy and delicious. I used pancetta and doubled the recipe. But, I used about 1/3 c olive oil. I’ll definitely make again.
Classic, perfect Italian recipe with simple ingredients and instructions. Thank you for the recipe.