halfbakedharvest4.3
Bucatini Amatriciana
A classic Italian pasta made with dried bucatini pasta, cherry tomatoes, guanciale (or pancetta), rosemary, Pecorino cheese, and plenty of black pepper.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●skillet
- ●pot
📝 Preparation Steps
1
1. Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Just before draining, reserve 1 cup of the pasta cooking water. Drain.2. Heat a large skillet over medium heat and cook the guanciale until just crisp and the fat has rendered. Add the rosemary and red pepper flakes, and cook until fried, about ⏱️ 1 minute. Slowly add the tomatoes, stirring to combine. Add the pasta and toss well, adding a splash of the reserved pasta cooking water, if necessary to bring it all together. Remove the pan from the heat and add the grated Pecorino Romano cheese and season to taste with pepper, and salt, if needed. 3. Divide the pasta among plates and serve immediately topped with fresh basil and additional cheese, if desired.
(14 ounce) San Marzano cherry or regular tomatoes3 cansfresh basil, for serving (optional)
Nutrition Facts
calories
291 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...