Photo: K8
Bucatini all’Amatriciana
10 ingredients
openrecipes
pork cheek that resembles unsmoked bacon and is cured with salt, pepper and sometimes garlic, is traditionally used in this dish from Amatrice, a small town near Rome known for its excellent pork products. Pancetta, rolled pork belly cured in a similar manner and more widely available outside Italy, can be substituted. Tomatoes, onion, garlic and chili complete the sauce, which is usually served over bucatini, a thick strand pasta with a hole in the center.
Estimated Nutrition (whole recipe, rough)
310
Calories
10g
Protein
24g
Fat
18g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Romano Cheese | 1 oz (28g) cheddar | 113 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 lb.
- or pancetta, chopped
- 2 Tbs. olive oil
- 1 small yellow onion, chopped
- 2 garlic cloves, minced
- Pinch of red pepper flakes
- 2 1/2 cups peeled, seeded and chopped fresh or canned tomatoes
- Sea salt, to taste, plus 2 Tbs.
- 1 lb. bucatini, spaghetti or rigatoni
- 1/3 cup grated pecorino romano cheese, plus more for serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes