This dish is named for the town of Amatrice, about an hour east of Rome.
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- 1Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
- 2Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
- 3Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
- 4While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
- 5Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.
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Nutritional Facts for Bucatini All'amatriciana
Serving Size: 1 (365 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 976.4
- Calories from Fat 484
- Total Fat 53.8 g
- Saturated Fat 14.9 g
- Cholesterol 57.8 mg
- Sodium 1359.2 mg
- Total Carbohydrate 95.7 g
- Dietary Fiber 6.0 g
- Sugars 9.5 g
- Protein 26.8 g