Bucatini all'Amatriciana
Bucatini is one of our top favorite pastas!It's a long thin noodle just like spaghetti, but with hole through the middle. It's extra thickness gives it a better bite and holds up to a rich tomato sauce.Bucatini all'Amatriciana is made with pancetta and adds extra saltiness and flavor to the otherwise classic tomato sauce.
Prep
10 mins
Cook
35 mins
Servings
4
Nutrition Facts
Per serving
700
Calories
24g
Protein
22g
Fat
95g
Carbs
13g
Sugar
8g
Fiber
881mg
Sodium
Ingredients
- Kosher salt
- 1 lb. bucatini
- 6 oz. pancetta, cut into 1/2" pieces
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes, plus more to taste
- 1 (28-oz.) can crushed tomatoes
- 1 Tbsp. butter
- Freshly ground black pepper
- Freshly grated Pecorino, for garnish
- Freshly chopped basil, for garnish
Instructions
In a large pot of boiling salted water, cook pasta until al dente according to package directions. Reserve ½ cup pasta water before draining.
In another large pot over medium heat, cook pancetta until crispy, about 10 minutes. Using a slotted spoon, transfer pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from pot.Add onions and cook until soft, about 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes, if desired.
Add cooked pasta, ¼ cup pasta water, and pancetta and toss to combine, adding more pasta water if necessary to help loosen and bind the sauce to the pasta.
Serve topped with lots of Pecorino and fresh basil.
Originally from delish.com
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