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    You are in: Home / Recipes / Bucatini Amatriciana With Ricotta Salata Recipe
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    Bucatini Amatriciana With Ricotta Salata

    1/1 Photo of Bucatini Amatriciana With Ricotta Salata

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    10 mins

    50 mins

    Kumquat the Cat's friend's Note:

    Made this for dinner twice so far, and the second time it tasted even better. Cheesey and smokey works so well together in a rich tomato sauce:D Regina Schrambling says "starch is comfort" and "cheese is seduction" and when they're combined the result is pure pleasure. BF and I have to agree wholeheartedly. I can usually only find crushed tomatoes in puree, and that worked out very well so I added that as an option. I am vegetarian so I substituted vegetarian bacon for pancetta. Another recipe of the week from The Week magazine, originally from LA Times.

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    Units: US | Metric


    1. 1
      If using, cut pancetta into i/4 inch dice. Heat oil in a deep skillet over medium-low heat. Add pancetta and cook, stirring, until it crisps and renders its fat, about 10 minutes. Remove pancetta and set aside. Break into small pieces when cooled. Remove all but about 1 tablespoon of fat from the pan and discard.
    2. 2
      Add oil and onion and cook, stirring often, until tender and translucent, about 10 minutes.
    3. 3
      Add red pepper flakes then add tomatoes and crush against the pan if using whole. Cook, stir and crush tomatoes into small bits, for 5 minutes.
    4. 4
      Simmer 40 minutes, stirring occasionally.
    5. 5
      While sauce cooks, bring large pot of water to a rolling boil with salt (about 1 Tbsp for every 2 quarts - it should be salty). Fifteen minutes before sauce is done, add pasta to water. Stir and then cook until al dente, 11-12 minutes or according to package directions.
    6. 6
      Reserving 1/2 cup of cooking water, drain pasta in colander. Add butter and toss quickly, then transfer to pan with sauce. Stir until strands are thinly but evenly coated. Add a little cooking liquid if pasta seems dry. Add half Ricotta Salata and stir to combine well.
    7. 7
      Transfer pasta to large bowl or platter and sprinkle with pancetta and remaining cheese. Serve hot.
    8. 8
      For Vegetarian omit the pancetta or use vegetarian bacon.

    Ratings & Reviews:

    • on July 11, 2008


      This was so simple yet had such delicious flavours. I made my own ricotta and used streaky bacon instead of pancetta. There is something about pasta, tomatoes & quality cheese that is just beautiful. Thank youfor posting this, I was tempted to add garlic or herbs but didn't, I don't think it would be so bad if you did though, so long as you were judicious! Thanks for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 01, 2008


      We really enjoyed this pasta dish. I used ground plum tomates and add vegetable broth instead of the pasta water to thin it out. I too used feta since I was unable to find the cheese, it turned out great. The sauce has a nice kick to it. Thank you

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2008


      This was delicious! I used a hard wood smoked bacon and a sweet onion. I couldn't find any ricotta salata unfortunately, so I used feta. WE all loved it including the kids!! :) THanks for the great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Bucatini Amatriciana With Ricotta Salata

    Serving Size: 1 (179 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 283.8
    Calories from Fat 57
    Total Fat 6.3 g
    Saturated Fat 1.8 g
    Cholesterol 5.0 mg
    Sodium 8.7 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 3.2 g
    Sugars 4.4 g
    Protein 8.5 g

    The following items or measurements are not included:


    ricotta salata

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