Best 2 Bucatini Al Limone Recipes
Bucatini all’amatriciana is a traditional Italian dish from Rome, which is made from bucatini pasta, guanciale, tomatoes, pecorino romano cheese and black pepper. The dish is believed to have originated in Amatrice, a town in the Lazio region of central Italy. Bucatini all’amatriciana is a simple but delicious dish that is perfect for a quick and easy weekday meal. It is also a popular dish to serve at parties and gatherings.
Here are our top 2 tried and tested recipes!
BUCATINI CARBONARA
Provided by Geoffrey Zakarian
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Bring a high-sided pan filled with water to a boil. Season liberally with salt. Place the bucatini in the water.
- Heat the olive oil over medium heat in a large saute pan, then add the pancetta. Cook until the pancetta has rendered and the meat is caramelized, about 3 minutes. Add the garlic and about 1 tablespoon black pepper to the pan to toast, about 1 minute. Add a ladle of pasta water to stop the cooking process and let simmer on low heat, 2 to 3 minutes.
- Meanwhile, whisk together the eggs and egg yolk in a bowl. Add the Parmesan and Pecorino-Romano and whisk to combine. Slowly add a ladle of the pasta water to temper the eggs. Set aside. When the pasta is al dente, add the pasta to the pancetta pan straight from the water. Remove from the heat and add freshly cracked pepper to taste. Add the egg mixture and toss gently to coat. If the sauce gets too thick, add some additional pasta water. Garnish with a generous sprinkling of Pecorino-Romano and a drizzle of olive oil.
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
Tips for Making Bucatini al Limone:
- Use high-quality ingredients, especially the lemons. Freshly squeezed lemon juice and zest will give the dish the best flavor.
- Don't overcook the pasta. Bucatini should be cooked al dente, with a slight bite to it.
- Add the pasta to the sauce only when it is hot. This will help to prevent the pasta from sticking together.
- Garnish the dish with fresh herbs, such as basil or parsley, for a pop of color and flavor.
Conclusion:
Bucatini al Limone is a delicious and easy-to-make pasta dish that is perfect for a weeknight meal. With its bright citrus flavor and creamy sauce, this dish is sure to please everyone at the table. So next time you're looking for a quick and flavorful pasta recipe, give Bucatini al Limone a try!
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