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Ingredientes
- 3/4 lb guanciale thinly sliced (or possibly substitute smoked pancetta or possibly bacon)
- 3 x garlic cloves thinly sliced
- 1 x red onion halved, sliced
- 1 1/2 tsp red pepper flakes Salt to taste Freshly-grnd black pepper to taste
- 2 c. Basic Tomato Sauce (see recipe)
- 1 lb bucatini Caciocavallo or possibly pecorino Romano for grating
Direcciones
- Bring 6 qts of water to a boil and add in 2 Tbsp. salt.
- In a 12- to 14-inch saute/fry pan, place the guanciale slices in a single layer and cook over medium-low heat till most of the fat has been rendered from the meat. Remove the meat to a plate lined with paper towels.
- Throw away half the fat from the pan, leaving sufficient to coat, and cook the garlic, onion, and pepper flakes. Place these three ingredients in the pan, add in the guanciale, and cook over medium-high heat for 5 min, till the onion, garlic, and guanciale are light golden. Season with salt and pepper. You may add in extra-virgin extra virgin olive oil if necessary to keep the aromatics from burning. Add in the tomato sauce, reduce the heat, and allow to simmer for 10 to 15 min.
- Cook the bucatini in the boiling water according to the package directions, till tender but still al dente, about 12 min. Drain the pasta and add in it to simmering sauce. Increase the heat to high and toss to coat. Divide the pasta among 4 warmed pasta bowls. Top with freshly grated pecorino cheese and serve immediately.
- This recipe yields 4 servings.
- Description: "(Bucatini All'Amatriciana)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 194g | |
| Recipe makes 4 servings | |
| Calories 55 | |
| Calories from Fat 2 | 4% |
| Total Fat 0.29g | 0% |
| Saturated Fat 0.04g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 648mg | 27% |
| Potassium 498mg | 14% |
| Total Carbs 12.54g | 3% |
| Dietary Fiber 2.5g | 8% |
| Sugars 8.76g | 6% |
| Protein 2.31g | 4% |
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