Bucatini all'Amatriciana

Bucatini all'Amatriciana Recipe - Authentic Italian Pasta from Italy

Region / culture: Italy | Preparation time: 10 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Bucatini all'Amatriciana is a classic Italian pasta dish that originated in the town of Amatrice in the Lazio region of Italy. This dish is known for its simple yet flavorful ingredients, including pancetta, onions, garlic, crushed red pepper flakes, and tomatoes. The dish is typically served with bucatini pasta, which is a thick spaghetti-like pasta with a hole in the center.

History

Bucatini all'Amatriciana has a long history dating back to the 18th century. The dish was originally made with guanciale, a type of cured pork cheek, but over time, pancetta became a more common substitute. The dish gained popularity throughout Italy and eventually made its way to other parts of the world, where it is now a beloved pasta dish.

Ingredients

1 lb (454 g) bucatini (tube pasta that resembles spaghetti with a hole in the center)
salt
2 tbsp extra-virgin olive oil, 2 turns of the pan in a slow stream
0.25 lb, 4 or 5 slices, pancetta [1], chopped
1 medium onion, chopped
4 to 6 cloves garlic, chopped
1 tsp crushed red pepper flakes
1 (28 oz (794 g)) can crushed tomatoes
2 tbsp chopped flat-leaf parsley
freshly ground black pepper
grated parmigiano-reggiano, Grana Padano or romano, to serve at the table

How to prepare

Bring a large pot of water to a boil and add salt.
Heat a large deep skillet over medium-high heat.
Add oil and pancetta.
Cook the pancetta for 2 or 3 minutes, then add onions, garlic, and crushed red pepper flakes.
Cook for 7 or 8 minutes more, until the onions are translucent.
Add tomatoes and parsley.
Season the sauce with salt and pepper.
Simmer the sauce over low heat until ready to serve.
Cook the bucatini pasta until al dente, with a bite to it.
Drain the pasta well. Do not rinse, as starchy pasta holds more sauce.
Toss the hot pasta with the sauce and serve.
Pass grated cheese at the table to top the pasta.

Variations

Substitute guanciale for pancetta for a more traditional flavor.
Add a splash of white wine to the sauce for a tangy twist.
Stir in some fresh basil or oregano for added freshness.

References

↑ Pancetta is Italian rolled, cured pork, similar to bacon, but not smoked. Look for it at your deli counter. Bacon may be substituted resulting in a smoky tomato sauce.

Cooking Tips & Tricks

Be sure to cook the pancetta until it is crispy to add a nice crunch to the dish.

- Simmering the sauce over low heat allows the flavors to meld together and develop a rich, savory taste.

- Tossing the hot pasta with the sauce immediately after draining helps the pasta absorb the flavors of the sauce.

Serving Suggestions

Bucatini all'Amatriciana is best served hot with a sprinkle of grated romano cheese on top. Pair it with a side salad or garlic bread for a complete meal.

Cooking Techniques

Be sure to cook the pancetta until it is crispy to add texture to the dish.

- Simmer the sauce over low heat to allow the flavors to develop fully.

- Toss the hot pasta with the sauce immediately after draining to ensure the pasta absorbs the flavors.

Ingredient Substitutions

Use bacon as a substitute for pancetta if needed.

- Substitute crushed tomatoes with diced tomatoes for a chunkier sauce.

- Use spaghetti or rigatoni pasta if bucatini is not available.

Make Ahead Tips

The sauce for Bucatini all'Amatriciana can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the sauce and toss it with freshly cooked pasta when ready to serve.

Presentation Ideas

Serve Bucatini all'Amatriciana in a large pasta bowl with a sprinkle of grated romano cheese on top. Garnish with fresh parsley or basil for a pop of color.

Pairing Recommendations

Bucatini all'Amatriciana pairs well with a light red wine such as Chianti or Sangiovese. A side salad with a balsamic vinaigrette dressing complements the dish nicely.

Storage and Reheating Instructions

Leftover Bucatini all'Amatriciana can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the pasta in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of Bucatini all'Amatriciana contains approximately 400 calories.

Carbohydrates

Each serving of Bucatini all'Amatriciana contains approximately 60 grams of carbohydrates.

Fats

Each serving of Bucatini all'Amatriciana contains approximately 15 grams of fats.

Proteins

Each serving of Bucatini all'Amatriciana contains approximately 10 grams of proteins.

Vitamins and minerals

Bucatini all'Amatriciana is a good source of vitamin C, vitamin A, iron, and potassium.

Alergens

This recipe contains gluten and dairy in the form of pasta and cheese.

Summary

Bucatini all'Amatriciana is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Bucatini all'Amatriciana is a classic Italian pasta dish that is simple to make yet full of flavor. With a few key ingredients and some cooking techniques, you can create a delicious and satisfying meal that is sure to impress your family and friends. Enjoy this dish as a comforting weeknight dinner or serve it at your next dinner party for a taste of Italy.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was handed down to me by a dear friend who had learned it from her Italian grandmother. The recipe was for a classic Italian dish called Bucatini all'Amatriciana, a simple yet flavorful pasta dish that I had never tried before.

As I read through the ingredients and instructions, I could almost smell the savory aroma of the pancetta and onions sizzling in the pan, mingling with the tangy sweetness of the tomatoes and the sharp bite of the Pecorino Romano cheese. I knew right away that this dish would become a favorite in my repertoire of recipes.

I decided to make Bucatini all'Amatriciana for my family that weekend. I gathered all the ingredients and set to work in the kitchen, following the recipe carefully. The pancetta crackled as it browned in the pan, releasing its rich, smoky scent. The onions softened and caramelized, adding a subtle sweetness to the dish.

I added the tomatoes and let them simmer with a pinch of red pepper flakes, infusing the sauce with a gentle heat. The aroma filled the kitchen, making my mouth water in anticipation. I cooked the bucatini pasta until it was al dente, then tossed it with the sauce and a generous sprinkling of grated Pecorino Romano cheese.

When I served the Bucatini all'Amatriciana to my family, they were blown away by the flavors and textures of the dish. The pancetta added a salty richness, the onions provided a sweet depth, and the tomatoes lent a bright acidity. The pasta itself was perfectly cooked and coated in the luscious sauce, with the cheese adding a sharp, tangy finish.

My family devoured the Bucatini all'Amatriciana, declaring it one of the best pasta dishes they had ever tasted. I felt a swell of pride knowing that I had successfully recreated a traditional Italian recipe that had been passed down through generations. From that moment on, Bucatini all'Amatriciana became a regular feature on our dinner table.

Over the years, I continued to make Bucatini all'Amatriciana for special occasions and family gatherings. Each time I prepared the dish, I felt a connection to the long line of Italian cooks who had perfected the recipe before me. I thought of my friend's grandmother, whose careful instruction had led me to discover this delicious culinary gem.

As I shared the recipe with friends and family, it became a beloved favorite among all who tasted it. The rich, complex flavors of the Bucatini all'Amatriciana never failed to impress, and I was often asked for the recipe. I happily passed it on, knowing that it would bring joy and satisfaction to many others.

Today, Bucatini all'Amatriciana remains a staple in my cooking repertoire. It is a dish that never fails to delight and satisfy, a taste of Italy that transports me to the sun-drenched hills of Rome with each bite. I am grateful to have learned this recipe and to have the opportunity to share it with others, keeping alive the tradition of Italian cooking in my own kitchen.