Spicy Bucatini Amatriciana with Crisp Pancetta
Delve into the rich flavors of Italy with this Spicy Bucatini Amatriciana. This traditional Roman pasta dish features a robust sauce made from pan-fried pancetta that adds a delightful crunch and a savory depth. The heat from black pepper and crushed red pepper flakes infuses the sauce with a spicy kick that pairs perfectly with the sweetness of hand-crushed tomatoes. Tossed with bucatini pasta, known for its unique hollow shape that captures sauce, this dish is both hearty and satisfying. Topped with finely grated pecorino cheese, every bite brings an explosion of flavor that honors the culinary heritage of Amatrice.
4
Servings
300
Calories
10
Ingredients
Ingredients
extra-virgin olive oil
2 tablespoons (none)
pancetta or unsmoked bacon
4 ounces (chopped and thinly sliced)
crushed red pepper flakes
1/2 teaspoon (none)
black pepper
1/2 teaspoon (freshly ground)
onion
3/4 cup (minced)
garlic cloves
2 (minced)
canned tomatoes
28 ounces (peeled with juices, crushed by hand)
kosher salt
to taste (none)
bucatini pasta or spaghetti
12 ounces (none)
pecorino cheese
1/3 cup (finely grated (about 1 ounce))
Instructions
1
In a large heavy skillet, heat the extra-virgin olive oil over medium heat.
2
Add chopped pancetta (or unsmoked bacon) to the skillet and sauté until it becomes crisp and golden, approximately 4 minutes.
3
Stir in the crushed red pepper flakes and freshly ground black pepper, cooking for an additional 10 seconds until fragrant.
4
Add the minced onion and garlic to the skillet, stirring frequently until they soften and become translucent, about 8 minutes.
5
Pour in the hand-crushed tomatoes along with their juices, then lower the heat. Allow the sauce to simmer gently, stirring occasionally, until it thickens (15-20 minutes).
6
Meanwhile, bring a large pot of salted water to a vigorous boil. Add the bucatini pasta and cook for 2 minutes less than the package instructions for al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
7
Transfer the drained pasta into the skillet with the sauce. Using tongs, toss the pasta vigorously to ensure it's well coated.
8
Gradually add 1/2 cup of the reserved pasta water to the skillet while continuing to cook for another 2 minutes to reach your desired sauce consistency. If the sauce appears too dry, add extra pasta water as needed.
9
Finally, incorporate the finely grated pecorino cheese, ensuring it's well mixed in, then serve immediately in warmed bowls.
Nutrition Information
14.5g
Fat
28.75g
Carbs
10.5g
Protein
1.75g
Fiber
2g
Sugar
325mg
Sodium
27.5mg
Cholesterol
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Bucatini Amatriciana?
It is a traditional Roman pasta dish featuring a robust sauce made from pan-fried pancetta, hand-crushed tomatoes, and a spicy kick from red pepper flakes.
What kind of pasta is used in this recipe?
The recipe calls for 12 ounces of bucatini pasta, which is known for its unique hollow shape, though spaghetti can be used as a substitute.
Can I use bacon instead of pancetta?
Yes, the recipe allows for the use of 4 ounces of unsmoked bacon as a substitute for pancetta.
How do I make the sauce spicy?
The spice comes from adding 1/2 teaspoon of crushed red pepper flakes and 1/2 teaspoon of freshly ground black pepper.
What type of tomatoes should I use?
Use 28 ounces of canned peeled tomatoes with their juices, which should be crushed by hand.
How long does it take to cook the pancetta?
The chopped pancetta should be sautéed for approximately 4 minutes until it becomes crisp and golden.
What is the significance of bucatini pasta?
Bucatini has a hollow center that is ideal for capturing and holding the savory Amatriciana sauce.
How long should I simmer the tomato sauce?
The sauce should simmer gently for 15 to 20 minutes until it thickens.
How do I cook the pasta for this dish?
Cook the bucatini in salted water for 2 minutes less than the package instructions to ensure it remains al dente when tossed with the sauce.
What cheese is best for Amatriciana?
Pecorino cheese is traditionally used and recommended for this recipe.
How much pecorino cheese do I need?
You will need 1/3 cup of finely grated pecorino cheese, which is about 1 ounce.
Why do I save the pasta cooking water?
The reserved pasta water is added back to the skillet to help reach the desired sauce consistency and coat the pasta properly.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
How many calories are in a serving?
Each serving contains 300 calories.
Is this recipe considered a quick meal?
Yes, it is tagged as a quick meal, ideal for a hearty dinner.
What is the total fat content per serving?
Each serving contains 14.5g of fat.
How many grams of protein are in a serving?
There are 10.5g of protein per serving.
Does this recipe contain garlic?
Yes, the recipe uses 2 minced garlic cloves for added flavor.
How much onion is required for this dish?
The recipe calls for 3/4 cup of minced onion.
What is the carbohydrate count per serving?
There are 28.75g of carbohydrates per serving.
How much sodium is in each serving?
Each serving contains 325mg of sodium.
What is the sugar content per serving?
There is 2g of sugar per serving.
How much cholesterol is in this dish?
Each serving contains 27.5mg of cholesterol.
What is the fiber content per serving?
Each serving provides 1.75g of fiber.
How much olive oil is needed?
The recipe uses 2 tablespoons of extra-virgin olive oil.
When is the pecorino cheese added?
The cheese is incorporated at the very end after the pasta has been tossed with the sauce and pasta water.
How much crushed red pepper flakes are used?
The recipe uses 1/2 teaspoon of crushed red pepper flakes.
Can I use spaghetti instead of bucatini?
Yes, spaghetti is listed as a suitable alternative if bucatini is unavailable.
How much pancetta is needed?
The recipe requires 4 ounces of chopped and thinly sliced pancetta.
What is the first instruction in the recipe?
The first step is to heat the extra-virgin olive oil in a large heavy skillet over medium heat.