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EasyMain coursesmeatCC0 1.0 Universal
Authentic Roman Bucatini all'Amatriciana with Crispy Guanciale and Pecorino Romano
A revered Roman culinary jewel: thick bucatini strands coated in a luscious tomato sauce infused with rendered crispy guanciale pork jowl and salty Pecorino Romano.
Prep
10 min
Cook
20 min
Total
30 min
Ingredients
servings
4
- Bucatini pasta360 g
- Guanciale (cured pork jowl), cut into strips150 g
- San Marzano whole peeled tomatoes, hand-crushed400 g
- Dry white wine50 ml
- Pecorino Romano cheese, freshly grated60 g
- Dried red pepper flakes1 pinch
Preparation Steps
1
Cook guanciale strips in a dry pan over medium heat for 7-8 minutes until crisp outside and rendered. Deglaze with dry white wine and let it evaporate.
8 min timer
2
Remove crispy guanciale to a plate. In the rendered fat, add hand-crushed tomatoes and chili flakes; simmer on low for 10-12 minutes until concentrated.
11 min timer
3
Boil bucatini al dente. Transfer into the skillet with sauce, toss in crispy guanciale and grated Pecorino, stir vigorously to emulsify, and serve piping hot.
5 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
510
Protein
19g
Carbohydrates
66g
Fat
18g
Allergens
GlutenMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Mediterranean Culinary Heritage / Historic Public Domain Archives (United States Department of Agriculture (USDA) & Mediterranean Gastronomic Heritage)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
