Back to list

Best Easy Bucatini all'Amatriciana Recipe

Name: Best Easy Bucatini all'Amatriciana Recipe
Total time: 30 min
Yield: 300 g
Ingredients: bucatini pasta 12 oz; guanciale 6 oz; canned whole peeled tomatoes 1 cup; pecorino Romano cheese 0.75 cup; black pepper 1 tsp; kosher salt 1 tsp; olive oil 2 tbsp; crushed red pepper flakes 0.25 tsp

Thick hollow pasta drenched in a savory tomato and guanciale sauce, this Roman staple is a hearty mediterranean family meal. The bold flavors of pecorino and pepper make every bite satisfying.

Cook 30 min Difficulty NORMAL 580 kcal

#mediterranean #diabetic friendly

Image coming soon

Ingredients

Main ingredients

bucatini pasta 12 oz
guanciale 6 oz
canned whole peeled tomatoes 1 cup
pecorino Romano cheese 0.75 cup

Seasonings/Sauce

black pepper 1 tsp
kosher salt 1 tsp
olive oil 2 tbsp
crushed red pepper flakes 0.25 tsp

Nutrition summary

Carbohydrates 70 g 48%

Protein 18 g 12%

Fat 24 g 40%

Serving size 300g

Cooking steps

1

Bring a large pot of salted water to a boil. Add bucatini pasta and cook until very al dente, about 1–2 minutes less than package instructions.
2

Meanwhile, heat olive oil in a large skillet over medium heat. Add diced guanciale and cook, stirring frequently, until golden and crisp—do not let it burn, adjust heat as needed.
3

Stir in black pepper and crushed red pepper flakes. Sauté briefly to bloom their flavors; do not toast too long.
4

Add canned tomatoes to the skillet. Break up tomatoes with a spoon and simmer over medium-low for 10–15 minutes, controlling temperature so sauce thickens but does not dry out.
5

Drain pasta, reserving some cooking water. Add pasta to the skillet; toss to coat with sauce and adjust consistency using reserved water. Remove from heat, stir in half the pecorino Romano cheese, then season to taste with salt.
6

Plate the pasta. Sprinkle remaining pecorino on top and serve immediately.

Personalized Q&A

Q. What's the key ingredient in this recipe?

Guanciale is the signature ingredient of Bucatini all'Amatriciana, imbuing the sauce with savory richness and authentic Roman flavor. Pecorino Romano cheese and bucatini pasta also provide vital texture and taste, but guanciale is the heart of the dish.

Q. How should I control the heat while cooking the sauce?

When sautéing guanciale, use medium heat and stir frequently to achieve crispness without burning. While simmering the tomato sauce, keep the heat at medium-low for 10–15 minutes to reduce yet retain moisture—this ensures a silky, flavorful sauce.

Q. How do I prevent the pasta from becoming mushy?

Cook the bucatini until al dente—about 1–2 minutes less than the package instructions. This allows the pasta to finish cooking in the sauce, absorbing flavors and maintaining a pleasing chewy texture. Overcooking in water leads to loss of texture.

Q. What are the nutrition facts per serving?

Each 300g serving of Bucatini all'Amatriciana contains about 580 kcal, with approximately 70g carbohydrate (48%), 18g protein (12%), and 24g fat (40%). This balance makes it a satisfying meal for most dietary needs, with moderation on carbs.

Q. Which tags best describe the nutritional profile?

The recipe aligns with 'mediterranean' and 'diabetic friendly' tags, featuring balanced macronutrients, moderate carbs, and high-quality fats from guanciale and olive oil. It avoids processed ingredients and maintains a hearty, wholesome identity.

Best Easy Bucatini all'Amatriciana Recipe

AI 영양사 앤디