Bucatini all’Amatriciana
Updated January 3, 2016
Andrew Scrivani for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 ½ pounds canned tomatoes, preferably imported Italian
½ teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
½ cup freshly grated pecorino, romano or Parmesan cheese
Nutritional analysis per serving (4 to 6 servings)
63 grams carbs; 33 milligrams cholesterol; 565 calories; 12 grams monosaturated fat; 4 grams polyunsaturated fat; 8 grams saturated fat; 25 grams fat; 5 grams fiber; 617 milligrams sodium; 21 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
- Step 2
Add the onion to the pan and saute over medium heat for five minutes.
- Step 3
Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
- Step 4
Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
- Step 5
Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
Private Notes
Comments
Similar but not the original recipe which has no onion (and also no garlic), guanciale (pork jowl) instead of pancetta, which is acceptable and never prosciutto. Never olive oil, but a tablespoon of lard. And only pecorino, preferably pecorino from Amatrice.
The same woman is credited with inventing Schrambled Eggs. You can look it up.
Or, you can simply use a 28 ounce can of San Marzano or other good quality good quality crushed tomatoes with juices.
Simple and cheap ingredients that make a meal that makes a tasty dinner. For the average person who cares more about a successful dinner than being 100% authentic this recipe is for you. I used cubed pancetta and cooked it while I cooked the tomato sauce. I then added the pancetta and the fat to the tomato sauce. To make it more authentic I added a bit of pasta water to thin the sauce a little bit. Will definitely make again.
Quick,easy, and delicious. I've used bacon and "domestic" tomatoes and it's still delicious. It's perfect for a pantry meal.
Just tried this. It is delicious, and fairly easy. The blend of the canned tomatoes with the fried pancetta made a rich and surprisingly velvety sauce that clung to the bucatini beautifully. I added a few capers for the last few minutes, and just a dab of minced garlic from the jar. This is a keeper.