Bucatini Allamatriciana Recipes

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BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories     World Cuisine Recipes     European     Italian

Time 39m

Yield 2

Number Of Ingredients 9

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

Provided by Anne Burrell

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 9

Extra-virgin olive oil
8 ounces guanciale, cut in 1/4-inch strips
2 large onions, cut in 1/2-inch dice
1/2 to 1 teaspoon crushed red pepper flakes
Kosher salt
2 (28-ounce) cans San Marzano tomatoes, passed through the food mill
1 pound bucatini or perciatelli
1/2 cup grated Parmigiano-Reggiano, plus extra for garnish
1 tablespoon minced chives, for garnish, optional

Steps:

  • Coat a large saucepan with olive oil. Add the guanciale and saute over low heat. Cook until it is brown and crispy and has rendered a lot of fat. Remove and reserve 1/3 of the guanciale for garnish. Bring the pan to a medium heat and add the onions and crushed red pepper. Season generously with salt, to taste. Cook the onions until they are translucent, starting to turn golden and are very aromatic. Add the tomatoes and bring to a boil, then reduce the heat and simmer the sauce for about 1 hour, tasting periodically. Adjust the salt, as needed.
  • Bring a large pot of well salted water to a boil over high heat. Add the pasta and cook for 1 minute less than the instructions on the package. Remove 3 or 4 ladlefuls of the sauce from the pot to a bowl, as an insurance policy. You can always add it back in but it's harder to take out once the pasta is in the pan. You're looking for the perfect ratio between pasta and sauce. Drain the pasta from the water and add to the pot of sauce. Stir to coat with the sauce. This is how you always finish pasta; you cook it in the sauce to perform the marriage of the pasta and the sauce. Add more sauce, if necessary. Add in the cheese and drizzle with olive oil to really bring the marriage together. Toss to coat and serve in shallow bowls garnished with cheese and the reserved guanciale. Sprinkle with chives to finish, if using.
  • YUUUMMMEEEEE!

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 6 servings

Number Of Ingredients 11

1 pound bucatini (tube pasta that looks like spaghetti with a hole down the center of it)
Salt
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1/4 pound, 4 or 5 slices, *pancetta, chopped (See Cook's Note)
1 medium onion, chopped
1 teaspoon crushed red pepper flakes
4 to 6 cloves garlic, chopped
1 (28-ounce) can crushed tomatoes
2 tablespoons chopped flat-leaf parsley
Black pepper
Grated Parmigiano-Reggiano, Grana Padano or Romano, to pass at the table

Steps:

  • Bring a large pot of salted water to a boil and salt the water.
  • Heat a large deep over medium high heat. Add oil and pancetta. Cook pancetta 2 or 3 minutes then add onions and garlic and crushed red pepper flakes. Cook 7 or 8 minutes more, until onions are translucent. Add tomatoes and parsley. Season the sauce with salt and pepper. Simmer sauce over low heat until ready to serve.
  • Cook bucatini pasta to al dente or, with a bite to it. Drain pasta well. Do not rinse. Starchy pasta holds more sauce. Toss hot pasta with sauce and serve. Pass grated cheese at the table.

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare - 45 minutes from start to finish -- but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.

Provided by Regina Schrambling

Categories     weekday, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 pound of unsliced pancetta or prosciutto
3 tablespoons olive oil
1 medium red onion, peeled and coarsely chopped
1 1/2 pounds canned tomatoes, preferably imported Italian
1/2 teaspoon hot red-pepper flakes
Salt and freshly ground black pepper
1 pound dried bucatini or perciatelli
1/2 cup freshly grated pecorino, romano or Parmesan cheese

Steps:

  • Cut the pancetta or prosciutto into chunks less than one-half inch thick. Place in a saucepan with the olive oil and fry over low heat for 15 minutes, until all the fat has been rendered out and the meat is very crisp. Remove the meat from the pan with a slotted spoon and set aside.
  • Add the onion to the pan and saute over medium heat for five minutes.
  • Drain the tomatoes, finely chop them and add to the onion in the pan. Season with red-pepper flakes and salt and pepper to taste and simmer 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of cold water to a boil and add salt to taste. Add the pasta and cook until al dente, about 9 to 12 minutes, depending on the brand. Drain well.
  • Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 16 grams, Carbohydrate 63 grams, Fat 26 grams, Fiber 5 grams, Protein 19 grams, SaturatedFat 8 grams, Sodium 610 milligrams, Sugar 6 grams, TransFat 0 grams

BUCATINI ALL'AMATRICIANA



Bucatini all'Amatriciana image

For a simple dish, pasta all'amatriciana is freighted with controversy. People in Amatrice say it originated in that central Italian town, as the name implies. But in Rome, about 60 miles away, chefs proudly claim it as their own and say its name has nothing to do with its origins. In Amatrice, the dish is simply pasta, tomatoes, cured pork and cheese. But Romans include onions and olive oil. Even the type of pasta is in dispute. After half a dozen plates of it during a recent trip to Italy, one detail became clear: for any pasta all'amatriciana to be authentic, it must be made with guanciale - cured, unsmoked pig jowl.

Provided by Florence Fabricant

Categories     pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 9

1 tablespoon extra virgin olive oil
1 medium onion, sliced thin
3 cloves garlic, sliced
1/4 pound guanciale, in 1-inch slivers 1/4 -inch thick
3 cups canned San Marzano tomatoes (about a 28-ounce can)
1/2 teaspoon red chile flakes, or to taste
Salt
1/4 cup grated aged pecorino cheese, more for serving
1 pound bucatini

Steps:

  • Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
  • Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
  • Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.

Nutrition Facts : @context http, Calories 431, UnsaturatedFat 8 grams, Carbohydrate 63 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 571 milligrams, Sugar 6 grams, TransFat 0 grams

BUCATINI ALL'AMATRICIANA



Bucatini All'amatriciana image

Categories     Pasta     Tomato     Sauté     Dinner     Bacon     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil, divided
4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided
1 garlic clove, peeled
1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
1 cup finely chopped onion
2 tablespoons balsamic vinegar
1 pound cherry tomatoes, chopped (about 3 cups)
12 ounces bucatini or spaghetti
3/4 cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.
  • Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
  • Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

It's hard not to love this classic Italian pasta-it's just the right mix of spicy and sweet.

Provided by Maialino

Categories     Pork Rib     Pasta     Dinner     Kid-Friendly     Christmas     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 6-8 servings

Number Of Ingredients 7

8 ounces guanciale, cut into 1/4-inch dice
2 teaspoons red-pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juices, chopped
1 1/2 pounds bucatini or spaghetti
Kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups (4 ounces) grated Pecorino Romano

Steps:

  • Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.
  • Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.
  • Do ahead
  • The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

BUCATINI ALL'AMATRICIANA



Bucatini All'Amatriciana image

This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
1 1/2 tablespoons butter
1/2 pound guanciale, cut into 1-by-1/4-inch pieces
1 yellow onion, thinly sliced
1 small clove garlic, sliced
3 cups (from about one 28-ounce can) canned whole plum tomatoes, preferably San Marzano
1/2 teaspoon crushed red pepper flakes
Coarse salt
1 pound bucatini pasta
1 1/2 cups freshly grated aged pecorino cheese, plus more for serving

Steps:

  • Heat oil and butter in a large skillet over medium heat. Add guanciale and cook, stirring, until barely beginning to brown. Add onion and garlic and cook, stirring, until translucent.
  • Crush tomatoes and add to skillet. Cook, crushing tomatoes with the back of a spoon, until sauce has thickened, about 15 minutes; season with red pepper flakes and salt.
  • Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 5 minutes. Drain and transfer to skillet. Return skillet to heat and fold pasta and sauce together until heated through, about 5 minutes. Remove from heat. Fold in 1 1/2 cups cheese; season with salt and serve immediately with more cheese, if desired.

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