From the Great Big Food Show
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
- Salt
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 1/4 pound, 4 or 5 slices, pancetta*, chopped (See Cook’s Note)
- 1 medium onion, chopped
- 4 to 6 cloves garlic, chopped
- 1 teaspoon crushed red pepper flakes
- 1 (28 ounce) can crushed tomatoes
- 2 tablespoons chopped flat-leaf parsley
- Freshly ground black pepper
- Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table
Instructions
- Bring a large pot of water to a boil and salt the water.
- Heat a large deep skillet over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
- Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table to top pasta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 455 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 15 g |
| Cholesterol | 12 mg |
| Sodium | 591 mg |
| Serving Size | 1 of 6 servings |
| Calories | 455 |
| Total Fat | 14 g |
| Saturated Fat | 3 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 15 g |
| Cholesterol | 12 mg |
| Sodium | 591 mg |
Reviews
I love this recipe! Quick and easy BUT very tasty. It is my go to recipe when I am stumped on what to cook. I am going to try it tonight with regular bacon. Yumo!
Good recipe, but I like to take it to the next level by adding a splash of pinot grigio after the bacon and onions have rendered, a tablespoon of anchovy paste, and a tbsp of chopped fresh basil. it gives the sauce a little more depth. Nothing like bucatini pasta, it hold the sauce better!!!!
This is my husbands favorite amtriciana recipe. I have tried several, but this is the one he prefers. We always use bacon, because it has a stronger, smokier flavor, but it is good with pancetta too.
This recipe is very good, but I use red onion instead of yellow and regular bacon works just fine. Yummy.
I tried and loved Giada’s Bucatini all”Amatriciana and loved it (even without the meatballs from this website) so I decided to try this one for lunch for my family today. it has way too much tomato for the amount of pasta. I went back and looked at Giada’s recipe and discovered why. I loved hers and she only uses 1/2 of the tomato Rachael uses for the same amount of pasta. I felt like I was getting heart burn after I ate it. Sorry Rachael, love your recipes usually but not this one.
This is not the real and original Amatriciana…the name comes from Amatrice a little Italian Village.The real recepie wants the Spaghetti “only” after a while the Romans ,people from Roma they started the Bucatini.
NO GARLIC, NO ONIONS,NO PARSLEY.
ONLY TOMATOES, GUANCIALE,BLACK PEPPER,SALT, SPAGHETTI AND PECORINO.CIAO
NO GARLIC, NO ONIONS,NO PARSLEY.
ONLY TOMATOES, GUANCIALE,BLACK PEPPER,SALT, SPAGHETTI AND PECORINO.CIAO
I was looking for a pasta recipe that I could use up some bacon with, and picked this. My son and I LOVE this! I’ve made it 3 times. Cheap and tasty!
so easy and so yummy. my husband loved it and i had a second helping, a great quick dish.
Loved it so Simple and tasty.
I have tried this many times, easy to make and absolutely wonderful in the taste. It is a dish from Rome. I think the key to the good taste is getting the correct cheese.