Pasta Amatriciana
Pasta Amatriciana is a rustic Italian dish with pancetta, tomatoes, romano cheese, crushed peppers and onions. It will be a family favorite!
Servings 6 Servings
Calories 476kcal
Ingredients
Ingredients:
- 1 pound pasta such as spaghetti buccatini, or linguine
- 4 ounces guanciale chopped
- 1/2 yellow onion diced
- 3 cloves garlic
- 28 ounces diced tomatoes drained
- 1/8 teaspoon crushed red pepper flakes
- kosher salt and pepper to taste
- 1/2 cup freshly grated pecorino romano cheese
Instructions
- Start the water for your pasta. Cook according to box directions.
- Meanwhile, brown guanciale in a large skillet over medium heat, 3 - 5 minutes. Drain on paper towels, reserve pan drippings.
- In the same skillet add the onion and crushed red pepper. Cook until soft, about 3-5 minutes.
- Add diced tomatoes, and salt and pepper. Cook 15 minutes, sauce will reduce slightly. (Note: Guanciale can be salty so taste your sauce before you start adding salt.)
- Return pancetta to pan, toss in pasta. Add pecorino romano cheese, toss pasta once more. Serve.
Notes
If you can't find guanciale, you can substitute pancetta or thick cut bacon.
Bucatini pasta is traditional but this can also be made with spaghetti or linguine.
Nutrition information for estimation purposes only.
Nutrition
Calories: 476kcal | Carbohydrates: 63g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 281mg | Potassium: 445mg | Fiber: 4g | Sugar: 6g | Vitamin A: 202IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 2mg