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
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Kyle Smith
[email protected]This bucatini alla matriciana is a must-try! It's so flavorful and delicious.
Kurt Hall
[email protected]This is one of my favorite pasta dishes. It's so easy to make, and it's always a crowd-pleaser.
Boitumelo Tumi
[email protected]I made this bucatini alla matriciana for a party last weekend, and it was a huge success! Everyone loved it.
Saira Bano
[email protected]This bucatini alla matriciana is a delicious and easy-to-make pasta dish. I love the smoky flavor of the guanciale, and the sauce is perfectly creamy and flavorful.
khagendra Giri
[email protected]I've made this bucatini alla matriciana a few times now, and it's always a hit with my family and friends. It's a great dish for a weeknight meal.
PARDIP KUMAR
[email protected]This was my first time making bucatini alla matriciana, and it turned out great! I followed the recipe exactly, and I was really happy with the results.
Emalyn Nelson
[email protected]Overall, I thought this bucatini alla matriciana was pretty good. The sauce was flavorful, but I found the pasta to be a bit too al dente.
dj chris cutt
[email protected]I found this bucatini alla matriciana to be a bit bland. The sauce was lacking in flavor, and the pasta was overcooked.
Arman budha
[email protected]This bucatini alla matriciana was a bit too spicy for my taste, but I still enjoyed it. The sauce was very flavorful, and the pasta was cooked perfectly.
Faffy Chuma
[email protected]I'm not usually a fan of pasta dishes, but this bucatini alla matriciana was amazing! The sauce was so rich and flavorful, and the pasta was cooked perfectly.
Summy Rajpoot
[email protected]This is my new favorite pasta dish! The bucatini alla matriciana was so easy to make, and the flavors were incredible.
Agaba David
[email protected]I made this bucatini alla matriciana for my family last night, and they loved it! The sauce was rich and flavorful, and the pasta was cooked perfectly.
Hasnat Ahmed
[email protected]This bucatini alla matriciana was a hit! The guanciale added a wonderful smoky flavor, and the sauce was perfectly creamy and flavorful. I followed the recipe exactly, and it turned out perfectly.