Recipe for bucatini with pancetta – bucatini all’amatriciana

Name: Recipe for bucatini with pancetta – bucatini all’amatriciana
Cuisine: European, Mediterranean, Italian
Ingredients: olive oil 1 tbsp; unsmoked pancetta or guanciale 350g, cubed; onion 1, very finely chopped; garlic 1 clove, very finely chopped; chopped tomatoes 1 x 400g tin, with some of the juice discarded; crushed dried chillies ½ tsp; dry white wine 250ml; salt and freshly ground black pepper; bucatini 350g; pecorino 6 tbsp, freshly grated, plus extra to serve

2 steps

Updated at: Wed, 11 Sep 2024 20:41:23 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories3143.4 kcal (157%)

Total Fat146.2 g (209%)

Carbs290.5 g (112%)

Sugars25.5 g (28%)

Protein123.8 g (248%)

Sodium8269.7 mg (413%)

Fiber13.2 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

1 Tbspolive oil

350gunsmoked pancetta

1 clovegarlic

1 x 400gchopped tomatoes

tin, with some of the juice discarded

½ tspcrushed dried chillies

250mldry white wine

salt

freshly ground black pepper

350gbucatini

6 Tbsppecorino

freshly grated, plus extra to serve

Instructions

Step 1

Heat the oil in a large frying pan, throw in the pancetta and fry until crisp and brown. Using a slotted spoon, remove the pancetta to a plate. Add the onion to the pan and sauté for about 7 minutes. Throw in the garlic, tomatoes and chilli, and sauté gently for 5 minutes. Splash with the wine and let it bubble away to reduce by half. Put the pancetta back into the pan, add some salt and pepper and simmer for about 15 minutes. Taste and adjust the seasoning.

Step 2

While the sauce is cooking, cook the bucatini in boiling salted water. Drain and turn it into the frying pan. Stir-fry for 2 minutes, using two forks to lift the strands high so that they all get coated in the sauce. Mix in 6 tablespoons of pecorino and serve extra cheese on the side.