Bucatini all'Amatriciana Recipe

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta and bacon are more accessible alternatives, though they alter the flavor.

pecorino cheese

🥗Healthier: Parmesan

💰Cheaper: grated cheese blend

Parmesan offers a similar taste with lower fat content.

Start by cutting the guanciale into larger pieces.

Heat olive oil in a skillet until hot.

Add guanciale to the skillet and sauté until the fat starts to melt and the guanciale becomes shiny.

Once the guanciale is crispy, pour in white wine and let it evaporate.

Add red pepper flakes to the guanciale and oil mixture to infuse flavor.

Add plum tomatoes to the skillet and break them down as they cook, stirring occasionally.

Cook the sauce for about 10 minutes until well combined and thickened.

In a large pot, boil water with salt and cook the bucatini until al dente, stirring to prevent sticking.

Drain the pasta and add it directly to the sauce in the skillet.

Toss the pasta in the sauce, allowing it to absorb the flavors for a couple more minutes.

Serve the pasta topped with grated Pecorino cheese and optionally some fresh basil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens