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Bucatini Allamatriciana

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Ingredients

Adjust Servings:
28 ounces whole tomatoes with juice
1 - 2 tablespoon chili oil (or vegetable oil)
5 slices of thick cut bacon, sliced 1/2-inch thick
1 medium-large onion, halved, peeled, thinly sliced
1 - 2 teaspoon red chili pepper flakes
salt and pepper
4 - 5 tablespoons dry white wine
1 lb bucatini pasta or 1 lb other pastas
4 - 6 ounces parmesan cheese, grated

Nutritional information

649.6
Calories
132 g
Calories From Fat
14.7 g
Total Fat
6.8 g
Saturated Fat
31.8 mg
Cholesterol
821 mg
Sodium
97.6 g
Carbs
6.3 g
Dietary Fiber
9.4 g
Sugars
28.9 g
Protein
262g
Serving Size

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Bucatini Allamatriciana

Features:
    Cuisine:

    This is a pasta dish that comes from the town of Amatrice, east of Rome. There, it is made with cured pork jowl, but use bacon. I discovered a secret, if ordinary bacon is allowed to become fully crisp, and then removed from the pan before other things are sauted in its drippings; the dish will lose all of its smokiness, when the bacon pieces are added back in while the specific mixture cooks. I do this a lot now, but pancetta still can be used, you'll need about 5 ounces. The secret is lots of cheese. If you cannot find bucatini, spaghetti can replace it, as can boxed fettuccine, penne, rigatoni, or linguine, or ziti.

    • 70 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Bucatini All’Amatriciana, This is a pasta dish that comes from the town of Amatrice, east of Rome There, it is made with cured pork jowl, but use bacon I discovered a secret, if ordinary bacon is allowed to become fully crisp, and then removed from the pan before other things are sauted in its drippings; the dish will lose all of its smokiness, when the bacon pieces are added back in while the specific mixture cooks I do this a lot now, but pancetta still can be used, you’ll need about 5 ounces The secret is lots of cheese If you cannot find bucatini, spaghetti can replace it, as can boxed fettuccine, penne, rigatoni, or linguine, or ziti , This is a pasta dish that comes from the town of Amatrice, east of Rome There, it is made with cured pork jowl, but use bacon I discovered a secret, if ordinary bacon is allowed to become fully crisp, and then removed from the pan before other things are sauted in its drippings; the dish will lose all of its smokiness, when the bacon pieces are added back in while the specific mixture cooks I do this a lot now, but pancetta still can be used, you’ll need about 5 ounces The secret is lots of cheese If you cannot find bucatini, spaghetti can replace it, as can boxed fettuccine, penne, rigatoni, or linguine, or ziti


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    Steps

    1
    Done

    Open the Tin of Tomatoes. Have Three Bowls at Hand and a Fine Sieve. Retrieve the Whole Tomatoes from the Can, a Few at the Time and Place Them in One Bowl. Strain the Cans Juices, Through the Sieve, Into the Other, Using a Dessert Spoon, and Working in Batches If Necessary, Until All the Pulp Comes Through, Discard the Pulp. Set Aside.

    2
    Done

    Pull the Cores from Each Whole Tomato, Discard. Open the Tomato Flesh, and Discard as Many Seeds as Will Easily Fall Away. Place the Cleaned Tomatoes Into the Third Bowl, Along With Any Juices, Straining If Desired.

    3
    Done

    Choose a Broad Skillet or Saut Pan, Put in the Oil and the Chopped Bacon, Add a Pinch of Salt and a Grinding of Pepper, Turn the Heat at Least to Medium, and Cook, Stirring All the While, Until the Bacon Looses Its Fresh Color and Starts to Become Crisp. Cook It Fully, Remove With a Wooden or Slotted Spoon, Letting the Drippings Fall Back in the Pan.

    4
    Done

    Add the Onion, Season Lightly, and Cook Over Medium or Medium High Heat Until the Onion Is Wilted and Gold, Sometimes I Cook Mine Till Parts of It Are Almost Black. Add the Red Pepper. Simmer Just a Moment or Two, Three at the Most. Then Stir in the Wine, and Reduce.

    5
    Done

    Add the Juice from the Tomatoes. Reduce, Stirring.

    6
    Done

    When the Mixture Has Thickened, Add the Tomato Pulp and Simmer 5-7 Minutes. Taste and Correct For Salt. Remove the Pan from Heat.

    7
    Done

    Cook the Pasta Till Al Dent in Rapidly Boiling Salted Water, Stirring Several Times. Drain, Reserving a Little of the Pasta Water, If Needed.

    8
    Done

    Reheat the Sauce With the Pasta, Only Adding Pasta Cooking Water If It Seems Tight and Stir in One or Two Handfuls of Parmesan Cheese.

    9
    Done

    Transfer to Plates or Bowls and Garnish With More Cheese as Desired.

    Avatar Of William Lee

    William Lee

    Breakfast boss whipping up hearty and satisfying morning meals with creative flair.

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