Bucatini all'Amatriciana
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bucatini pasta with a rich, simple sauce of pancetta, tomatoes, and Pecorino Romano cheese with a hint of red pepper flakes. A classic Italian dish that's satisfying and quick.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Tbsp extra virgin olive oil
- 6 oz. pancetta (or guanciale, diced into tiny cubes (about 1/4-inch))
- 1 cup finely chopped yellow onion ((1 small))
- 2 tsp minced garlic ((2 cloves))
- 1 (28 oz) can San Marzano tomatoes, (finely crushed in a bowl with your hands)
- 1/3 cup dry white wine
- Salt (and freshly ground black pepper)
- 1/4 tsp red pepper flakes, (or to taste)
- 16 oz. dry bucatini pasta
- 3/4 cup finely shredded Pecorino Romano cheese
- 2 Tbsp minced parsley, (for garnish (optional))
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 729mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 524mg
- Calcium
- 104mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 729MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.