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Spaghetti Amatriciana

In Italy this dish is made with Bucantini which is a spaghetti with a hole in the middle. It’s not that easy to get hold of so as this is a BBC recipe and I want to make your life easier, use either spaghetti or linguine also works well. Pecorinio is the go to cheese for the Italians, but again, if you’re using store cupboard ingredients, you are more likely to have parmesan.

Whatever you use, the dish is delicious, simple and inexpensive.

I have suggested a splash of white wine, open a bottle for a glass for yourself before you start cooking then add a splash to the dish where instructed.

200 g pancetta or bacon lardons (or 100g of guanciale)

1/2 onion, finely diced

400g tin whole tomatoes (I used Mutti San Marzano)

1/2 tsp chilli flakes

splash white wine (optional)

350 g spaghetti, linguine or bucatini

Parmesan or pecorino to serve

Basil leaves to garnish, torn

Spaghetti Amatriciana served with garlic bread

Cook the diced bacon in a large pan over a medium low heat until the fat is rendered and the meat is crisp. After 5 minutes, add the onions and continue to cook until translucent.

If using wine, turn the heat up, and bubble for a few minutes.

Add chilli flakes and tinned tomatoes along with the juices and a a couple of generous pinches of salt. Use the back of a spoon to break the tomatoes us as they cook, allow to simmer for 10-15 minutes until the sauce has thickened.

Cook the pasta to the pack instructions in a large pan of salted water. Drain. Add to the tomato sauce and stir until evenly coated.

Serve with torn basil leaves, parmesan or pecorino and a good grinding of black pepper.

Bucantini pasta
Spaghetti Amatriciana

Spaghetti Amatriciana

Jules
In Italy this dish is made with Bucantini which is a spaghetti with a hole in the middle. It's not that easy to get hold of so as this is a BBC recipe and I want to make your life easier, use either spaghetti or linguine also works well. Pecorinio is the go to cheese for the Italians, but again, if you're using store cupboard ingredients, you are more likely to have parmesan.
I have suggested a splash of white wine, open a bottle for a glass for yourself before you start cooking then add a splash to the dish where instructed.
Whatever you use, the dish is delicious, simple and inexpensive.
No ratings yet
Prep Time 5 mins
Cook Time 15 mins
Course Main Course
Cuisine Italian
Servings 4 people
Calories 571 kcal

Ingredients
  

  • 200 g Pancetta or bacon lardons (or 100g Guanciale) diced
  • 1/2 onion finely diced
  • splash white wine (optional)
  • 400 g tin whole tomatoes (I used Mutti San Marzano)
  • 1/2 tsp dried chilli flakes
  • 350 g spaghetti, linguine or bucantini
  • Parmesan or pecorino to serve
  • torn basil leaves to garnish

Instructions
 

  • Cook the diced bacon in a large pan over a medium low heat until the fat is rendered and the meat is crisp. After 5 minutes, add the onions and continue to cook until translucent. 
    Frying diced bacon lardons
  • If using wine, turn the heat up, and bubble for a few minutes
  • Add chilli flakes and tinned tomatoes along with the juices and a a couple of generous pinches of salt. Use the back of a spoon to break the tomatoes us as they cook, allow to simmer for 10-15 minutes until the sauce has thickened.
    Amatriciana sauce
  • Cook the pasta to the pack instructions in a large pan of salted water. Drain. Add to the tomato sauce and stir until evenly coated.
    Bucantini pasta
  • Serve with torn basil leaves, parmesan or pecorino and a good grinding of black pepper.
    Spaghetti Amatriciana served

Nutrition

Calories: 571kcalCarbohydrates: 75gProtein: 20gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 33mgSodium: 473mgPotassium: 612mgFiber: 5gSugar: 7gVitamin A: 309IUVitamin C: 10mgCalcium: 59mgIron: 3mg
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