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Savory Spaghetti with Tomato Sauce and Bacon in a white bowl on a gray surface.

Bucatini all'Amatriciana

A woman with long brown hair and glasses smiling for a photo indoors.Dori Rose
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 5 servings
Calories 673 kcal

Ingredients
  

  • 1 pound bucatini pasta
  • 1 ounce extra-virgin olive oil
  • 4 ounces guanciale sliced into strips
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 can peeled tomatoes, hand-crushed 28 ounces
  • Salt to taste
  • Freshly ground black pepper to taste
  • 1 cup grated Pecorino Romano cheese

Instructions
 

  • Bring a large pot of salted water to a boil. Add bucatini pasta and cook until al dente, about 11 minutes. Drain and set aside.
  • In a large skillet, heat olive oil over medium heat. Add guanciale and red pepper flakes. Cook until guanciale is crispy, about 5 minutes.
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  • Deglaze the skillet with white wine and let it reduce slightly, about 3 minutes.
  • Add hand-crushed tomatoes to the skillet. Season with salt and black pepper. Simmer the sauce for about 15 minutes, until thickened.
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  • Add the cooked bucatini to the sauce. Toss well to coat the pasta evenly with the sauce.
  • Remove from heat and stir in grated Pecorino Romano cheese until melted and well combined.
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  • Serve hot, garnished with additional Pecorino Romano, if desired.

Nutrition

Calories: 673kcalCarbohydrates: 75gProtein: 22gFat: 30gSaturated Fat: 11gSodium: 553mgFiber: 5g
Keyword bucatini all'amatriciana, italian pasta
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