Bucatini All'amatriciana

Bucatini All'amatriciana
Photo by Pornchai Mittongtare


  • 1 pound cherry tomatoes
  • 1 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 4 ounces guanciale or unsmoked bacon, sliced, divided
  • 12 ounces bucatini or spaghetti
  • 1 garlic clove
  • 1 cup onion
  • + 2 more ingredients
    • ¾ cup freshly grated Pecorino Romano cheese or Parmesan cheese
    • 3 tablespoons extra-virgin olive oil

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 peperonc...

View full recipe at Epicurious


Variations on Bucatini All'amatriciana

  • Bucatini all'Amatriciana
    • 0.5 pound(s) thinly sliced pancetta
    • Kosher salt
    • Grated Pecorino Romano cheese
    • 12 ounce(s) prepared tomato sauce
    • +4 other ingredients

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