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nameBucatini alla Amatriciana
descriptionCombining the bacon-y goodness of crispy guanciale in a cheesy tomato sauce is the new summer pasta this year!
urlhttps://12tomatoes.com/bucatini-alla-amatriciana
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Ingredients
  • 12 oz. bucatini
  • 4 oz. guanciale, cut into thin lardons
  • 1/3 cup white wine
  • 1 28 oz. (can) crushed tomatoes
  • 1/4 teaspoon crushed chili flakes
  • 2/3 cup finely grated pecorino romano, plus extra for garnish
  • Kosher salt and freshly cracked black pepper, to taste
Preparation
  1. In a saute pan over medium heat, cook your guanciale for 3 - 5 minutes until the edges are crispy and center is slightly translucent. Remove crispy guanciale to a paper towel-lined plate.
  2. Turn your heat to low, and deglaze the saute pan you cooked guanciale in with white wine. Let the wine reduce by half.
  3. Add in the crushed tomato, a splash of water, and chili flakes. Let the tomato sauce simmer for 10 - 12 minutes. Season with salt and pepper.
  4. Bring a pot of salted water to a boil. Cook your bucatini between 8 - 12 minutes. Most bucatini are not the same size or thickness. Drain pasta and reserve 1/2 cup of pasta water.
  5. Turn off the heat and add cooked pasta to the tomato sauce with 1/4 cup pasta water until pasta is coated in red sauce. Sprinkle in the grated pecorino cheese until incorporated into the sauce.
  6. Garnish with extra Pecorino cheese and enjoy!
Combining the bacon-y goodness of crispy guanciale in a cheesy tomato sauce is the new summer pasta this year!
Course: Dinner
Allergen(s): Milk, Gluten, Milk, Gluten

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Bucatini alla Amatriciana

Cooking a tomato sauce in pork fat is the new red sauce. Finish with some funky Pecorino and crispy guanciale, and you got yourself a great dinner.

Bucatini alla Amatriciana

Cuisine: Italian
Servings: Serves 4 -6
Author: Dom Ruane
Prep: 5 minutes
Cook: 2 hours 15 minutes
Chill: 20 minutes
Total: 2 hours 40 minutes

Ingredients

  • 12 oz. bucatini
  • 4 oz. guanciale, cut into thin lardons
  • 1/3 cup white wine
  • 1 28 oz. (can) crushed tomatoes
  • 1/4 teaspoon crushed chili flakes
  • 2/3 cup finely grated pecorino romano, plus extra for garnish
  • Kosher salt and freshly cracked black pepper, to taste

Preparation

  1. In a saute pan over medium heat, cook your guanciale for 3 - 5 minutes until the edges are crispy and center is slightly translucent. Remove crispy guanciale to a paper towel-lined plate.
  2. Turn your heat to low, and deglaze the saute pan you cooked guanciale in with white wine. Let the wine reduce by half.
  3. Add in the crushed tomato, a splash of water, and chili flakes. Let the tomato sauce simmer for 10 - 12 minutes. Season with salt and pepper.
  4. Bring a pot of salted water to a boil. Cook your bucatini between 8 - 12 minutes. Most bucatini are not the same size or thickness. Drain pasta and reserve 1/2 cup of pasta water.
  5. Turn off the heat and add cooked pasta to the tomato sauce with 1/4 cup pasta water until pasta is coated in red sauce. Sprinkle in the grated pecorino cheese until incorporated into the sauce.
  6. Garnish with extra Pecorino cheese and enjoy!