BUCATINI ALL'AMATRICIANA
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
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
CLASSIC AMATRICIANA BUCATINI
This southern Italian dish is made with just five ingredients - just use the best tomatoes and bacon you can find
Provided by John Torode
Categories Dinner, Main course, Pasta
Time 40m
Number Of Ingredients 5
Steps:
- Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.
- Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat - the fat will slowly melt and the bacon will cook. Add the whole chillies (don't worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.
- Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.
Nutrition Facts : Calories 747 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 86 grams carbohydrates, Sugar 15 grams sugar, Fiber 7 grams fiber, Protein 40 grams protein, Sodium 3.47 milligram of sodium
BUCATINI ALL'AMATRICIANA
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
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
From the Great Big Food Show
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and salt the water.
- Heat a large deep skillet 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 to top pasta.
HOW TO MAKE BUCATINI ALL'AMATRICIANA
A very easy recipe to make bucatini all'Amatriciana, one of the staple dishes of Roman cuisine.
Provided by Marcella
Categories Food
Time 35m
Number Of Ingredients 9
Steps:
- Remove the pork rind from the guanciale, then cut it into slices about 1/4-inch (1 cm) thick and small cubes about 1/8-inch (1/2 cm) wide
- Start boiling water for the pasta and add salt.
- In a large pan or skillet, heat a spoon of extra virgin olive oil and add a whole chili.
- Remove the chili and add the guanciale cubes and let it brown on low heat for about 7 minutes, stirring occasionally.
- Once the fat has melted, add the white wine, increase the heat and let it evaporate.
- Once the wine has evaporated, transfer the guanciale to a plate.
- Pour the peeled tomatoes into the same pan, breaking them up with your hands directly into it.
- Cook the sauce for about 10 minutes, stirring occasionally.
- Once the water boils, pour the bucatini and cook them until firm (al dente).
- Add salt to the tomoto sauce, then pour the guanciale back in an stir.
- Once the bucatini are cooked al dente, drain them and pour them into the pan, sauté them quickly to mix the sauce.
- Portion your bucatini all'amatriciana and grate some pecorino romano cheese for serving.
Nutrition Facts : Calories 528 calories, Carbohydrate 40 grams carbohydrates, Cholesterol 44 milligrams cholesterol, Fat 34 grams fat, Protein 14 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1/4, Sodium 1528 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
BUCATINI AMATRICIANA ALLA ROMANA
This is one of the most popular Roman pasta dishes, very tasty and quick and simple to prepare. Like so many of traditional Italian dishes every household and every mammas and nonnas have their own recipes none of which are identical, this is the one we established and find to our liking... Bucatini is the type of the pasta traditionally used for this recipe, you can also use spaghetti, the result is just as delicious. Note: Given amounts of ingredients below are just a rough indication... please feel free to adjust them according to your preference! Also, during the season, do use fresh ripe tomatoes instead of those from the tins!
Provided by dolcetta46
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a skillet sauté onion and garlic in a sufficient amount of olive oil.
- When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
- *if you are using the tinned tomatoes, mush them up in small pieces.
- Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
- Meanwhile cook the pasta al dente, and drain.
- Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.
Nutrition Facts : Calories 601.3, Fat 17.6, SaturatedFat 5.6, Cholesterol 23.8, Sodium 732, Carbohydrate 91.7, Fiber 6.5, Sugar 10.4, Protein 19.2
BUCATINI ALL'AMATRICIANA
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
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 WITH PANCETTA, TOMATO, AND ONION
Make and share this Bucatini With Pancetta, Tomato, and Onion recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Pass the tomatoes and their liquid through a food mill fitted with the fine disc; set aside.
- Bring 6 quarts of salted water to a boil in an 8-quart pot.
- In a large skillet, heat 2 tablespoons oil over med-high heat; add in onion; cook/stir until wilted, about 4 minutes.
- Stir in the pancetta; cook 2 minutes.
- Add in the hot red peppers and the tomatoes; bring to a boil.
- Adjust the heat to a simmer and season lightly with salt; cook/stir occasionally until the sauce is thickened, about 20 minutes.
- Meanwhile, stir the bucatini into the boiling water and cook, stirring occasionally, until done, about 12 minutes.
- Check the seasoning of the sauce, adding salt if necessary (remember the Pecorino is mildly salty).
- Reserve about 1 cup of the pasta cooking water; drain pasta, return it to the pot, and pour in half the sauce.
- Bring the sauce and pasta to a boil and drizzle in the remaining 3 tablespoons oil.
- Add some of the pasta cooking water, if necessary, to make enough sauce to coat the pasta lightly.
- Check seasoning again and add salt if necessary.
- Remove pan from heat; stir in 1 cup grated cheese, and transfer to a large heated serving platter or bowl.
- Spoon the remaining sauce over the top and pass additional grated cheese separately, if desired.
BUCATINI ALL'AMATRICIANA
Provided by Anne Burrell
Categories main-dish
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 9
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!
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BUCATINI ALL'AMATRICIANA RECIPE | BON APPéTIT
From bonappetit.com
4.5/5 (236)Estimated Reading Time 4 minsServings 4
- Heat oil in a Dutch oven or large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.
- Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.
- Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.
BUCATINI WITH SUMMER VEGETABLES & A TOMATO-ANISE BROTH ...
From cookstr.com
5/5 (1)Estimated Reading Time 2 minsCategory Pasta
- In a saucepan over medium-low heat, warm 2 tablespoons of the oil. Add fennel, season, stir to coat, cover pan, and cook for 2 minutes. Add zucchini to pan, season, stir, cover, and cook just until no longer crunchy, about 2 minutes. Crumble in saffron and cook 1 minute, stirring. Add anise seed and cook until anise is fragrant, 1 to 2 minutes. Pour in vinegar, increase heat to medium high, and cook until very little liquid is left. Pour in white wine and cook until reduced by half. Add tomatoes: with their juices, reduce heat to low, and simmer for about 15 minutes. Use a wooden spoon to help break up the tomatoes while they are cooking.
- Taste sauce, and season with salt and pepper. Remove pan from heat. Quickly slice basil and stir 2 tablespoons of it into the sauce along with the remaining 2 tablespoons oil. Dump pasta into sauce and toss.
BUCATINI ALL'AMATRICIANA RECIPE - CESARE CASELLA | FOOD & WINE
From foodandwine.com
Servings 12Total Time 45 mins
- Heat the olive oil in a large skillet. Add the onion and chiles and cook over low heat until the onion is softened, about 10 minutes. Add the pancetta and cook, stirring occasionally, until the pancetta is lightly colored, about 10 minutes. Add the crushed tomatoes and their juices and simmer over moderately low heat, stirring often, until the sauce is thick, about 40 minutes. Season with salt.
- Meanwhile, in a large pot of boiling salted water, cook the bucatini, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the sauce and the pecorino and toss well. Transfer the pasta to two large serving bowls and serve hot. Pass additional pecorino at the table.
BUCATINI ALL'AMATRICIANA RECIPE - GREAT ITALIAN CHEFS
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5/5 (2)Category Pasta + NoodlesServings 4Total Time 1 hr
- In a medium saucepan, cook the pancetta over moderate heat until browned and crisp, about 6 minutes. Add the onion, marjoram and crushed red pepper and cook until the onion is softened, about 8 minutes. Add the carrot and tomatoes, season with salt and simmer over moderately low heat, stirring occasionally, until the sauce has thickened, about 40 minutes.
- Meanwhile in a large pot of salted boiling water, cook the bucatini until al dente. Drain and transfer back to the pot. Stir the butter into the tomato sauce and add to the bucatini. Toss to coat, season with salt and serve.
BUCATINI ALL’ AMATRICIANA - PLATTER TALK
From plattertalk.com
4.8/5 (6)Total Time 1 hr 30 minsCategory DinnerCalories 597 per serving
- In a 12 to 14-inch saute pan, place the guanciale slices in a single layer and cook over medium-low heat until most of the fat has been rendered from the meat.
- Discard half the fat from the pan, leaving enough to coat, and cook the garlic, onion, and pepper flakes.
BUCATINI ALL’AMATRICIANA - NO RECIPES
From norecipes.com
Ratings 1Calories 665 per servingCategory Entree
- In a frying pan over medium heat, add the olive oil and Guanciale and saute until the fat in the guanciale goes from white to translucent.
- Add the onions and chili flakes and saute until the onions are tender and the guanciale is just starting to brown. You don't need to get it crisp.
5 FOODS TO TRY IN ROME - POMMIE TRAVELS
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Estimated Reading Time 2 mins
- Gnocchi Alla Romana. Gnocchi alla Romani is gnocchi done Roman style! Discs of dumplings made with semolina are baked in the oven with cheese, nutmeg and butter to create this mouthwatering classic Roman dish.
- Bucatini all’amatriciana. Italy is all about pasta, and the Romans have a typical pasta dish called Bucatini all’amatriciana. Amatriciana is a tomato-based sauce which contains cherry tomatoes, guinciale (dried pork cheek) and hard cheese such as Pecorino.
- Crostata di Ricotta. If you’re bored of gelato and looking to try a typical Roman dessert, try the ricotta cheescake. Crostata di Ricotta is an ancient Roman cheesecake made with ricotta and candied fruit, raisins or chocolate chips.
- Carciofo alla giudia. Carciofo alla Giudia is a traditional Roman-Jewish food which is great as a side dish. The artichokes are opened and deep fried in a special way so that they are hard and crispy on the outside and soft on the inside.
- Saltimbocca alla Romana. Saltimbocca alla Romana is a famous meat dish of veal slices skewered with prosciutto and sage, cooked with butter and white wine.
TRADITIONAL BUCATINI ALL”AMATRICIANA | ITALIAN FOOD FOREVER
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Servings 4Category Dried Pasta
- In a large skillet over medium heat, cook the guanciale and red pepper, stirring often, until lightly browned, about 5 minutes.
- Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.
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