Bucatini all'Amatriciana
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Bucatini pasta coated in a rich, savory tomato sauce made with pancetta, topped with pecorino cheese. A classic Roman dish that is simple, deeply flavorful, and completely satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons olive oil
- 8 ounces pancetta (or guanciale or thick cut bacon, cut into ½ inch pieces)
- ½ teaspoon black pepper (freshly grated)
- 1 small onion (chopped)
- ¼ cup white wine (dry)
- 28 ounces tomato sauce ((1 large can))
- 1 pound bucatini
- ¼ teaspoon salt (or to taste)
- 1 cup pecorino cheese (freshly grated)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2296mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 658mg
- Calcium
- 39mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2296MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.