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Bucatini all’Amatriciana

Bucatini pasta, crisp bacon and tangy tomato sauce with white wine, lemon and pepperoncini chilies, topped with Parmesan cheese. 

Difficulty: Easy
Time: 30-35 min
Calories: 829 Fat: 37g Carbs: 91g Protein: 37g

This dish brings the traditional bright, flavorful complexity of all-Amatriciana together with hearty bucatini pasta. Bucatini pasta is similar to thick spaghetti in shape with the fun of a hollow center to hold sauce.

Ingredients
Bucatini pasta
Garlic
Red pepper flakes
White Wine
Tomato puree
pepperoncini
Parmesan
Lemon
Butter
Bacon

Cooking terms for this recipe

Al Dente Literally “to the tooth”. Describes the ideal texture of cooked pasta that leaves it with a slight bite, rather than becoming mushy.
Render To extract (fat) by melting.
Dice To cut food into small cubes

What you need

Large pot

Large sauté pan

Cooking Instructions

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Step 1: COOK THE PASTA

Read through entire recipe before getting started. Bring 1 gallon salted water to a rolling boil in a large pot. Add bucatini and cook until al dente, about 10-12 min. Once cooked reserve 1/3 cup pasta water; drain bucatini and set aside. While pasta is cooking start your mise en place (Step #2).

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Step 2: MISE EN PLACE

Wash and dry all produce. Thinly slice garlic. Thinly slice pepperoncini chilis. Cut ends off lemons, quarter, remove seeds and white core-strip. Thinly slice bacon, then dice into medium or small pieces.

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Step 3: BROWN THE BACON

Heat large sauté pan over medium heat. Add bacon; cook, stirring frequently until brown and crisp, about 8-10 min. Remove half the rendered fat. Save excess fat for the next time you cook eggs, its delicious! Add sliced garlic and red pepper flakes; cook; stirring until garlic is lightly browned but not burnt, about 30 sec. Reduce heat if necessary. The UDSA recommends cooking pork to an internal temperature of 145ºF.

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Step 4: MAKE THE SAUCE

Add white wine to bacon; cook until almost evaporated, about 1-2 min. Add tomato puree, and pepperoncini chilis. Note: Feel free to use fewer chiles based on your heat preference.

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Step 5: FINISH THE PASTA

Add bucatini and reserved pasta water to sauce; stir until incorporated. Add butter and squeeze 2 quarters of lemon, simmer pasta in sauce; stirring constantly until sauce adheres to the noodles but isn’t too dry, about 1-2 min.

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Step 6: PLATE YOUR DISH

Divide pasta between two bowls. Top each bowl with Parmesan cheese. Enjoy!