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Pasta Amatriciana
Created by: Howcan Team
Ingredients
- 12 ounces of bucatini pasta
- 1/4 cup of extra virgin olive oil
- 4 ounces of pancetta, diced
- 1/2 teaspoon of red pepper flakes
- 1 small yellow onion, finely chopped
- 3 cloves of garlic, minced
- 1 can (28 ounces) of San Marzano tomatoes, crushed
- 1/2 cup of pecorino cheese, grated
- Salt and black pepper to taste
Instructions
- In a large pot, bring salted water to a boil and cook the bucatini pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the diced pancetta and cook until crispy, about 5 minutes.
- Add the red pepper flakes, chopped onion, and minced garlic to the skillet. Cook until the onion is soft and translucent, about 5 minutes.
- Pour in the crushed San Marzano tomatoes and season with salt and black pepper. Simmer the sauce for 15 minutes, stirring occasionally.
- Add the cooked bucatini pasta to the skillet and toss to coat it with the tomato sauce.
- Sprinkle the grated pecorino cheese over the pasta and toss again to combine.
- Divide the Pasta Amatriciana among serving plates, garnish with additional pecorino cheese and red pepper flakes if desired, and serve hot.
Pasta Amatriciana is a classic Italian dish with a rich history dating back to the town of Amatrice in the Lazio region. This flavorful pasta sauce traditionally features guanciale (cured pork cheek), tomatoes, pecorino cheese, and a hint of spicy red pepper. The dish has evolved over time, with variations incorporating ingredients like onions or garlic. Renowned chefs like Gennaro Contaldo and Mario Batali have popularized this dish, and it has become a staple in Italian restaurants worldwide. For an authentic experience, visit the Lazio region or Rome, where you can savor the best versions of Pasta Amatriciana. The key to a perfect Amatriciana lies in using high-quality guanciale and balancing the flavors of the sauce. Buon appetito!
45 min
4
480 calories
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