Bucatini, Amatrice Style Recipe

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
Servings2Cuisine
CourseMethod
DishMain Ingredient

Ingredients

 Pancetta slice/Bacon slices16 Ounce, chopped (4 Slices, 4 Ounce Each)
 Onion1 Medium, chopped
 Crushed red pepper flakes1⁄2 Teaspoon
 Canned pear shaped tomatoes14 1⁄2 Ounce (1 Can)
 Garlic1 Clove (5 gm), minced or pressed
 Dry white wine1⁄3 Cup (5.33 tbs)
 Chopped parsley2 Tablespoon
 Bucatini/Other dry pasta strands8 Ounce
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size

Calories 1421 Calories from Fat 708

% Daily Value*

Total Fat 80 g122.3%

Saturated Fat 34.9 g174.4%

Trans Fat 0 g

Cholesterol 173.7 mg

Sodium 4209.5 mg175.4%

Total Carbohydrates 112 g37.5%

Dietary Fiber 10.6 g42.3%

Sugars 7 g

Protein 57 g114.8%

Vitamin A 56.4% Vitamin C 80.2%

Calcium 29.5% Iron 33.9%

*Based on a 2000 Calorie diet

Directions

Cook pancetta in a wide frying pan over medium-high heat until crisp (about 5 minutes), stirring.
Lift out with a slotted spoon, drain, and set aside.
Add onion and pepper flakes to drippings in pan.
Cook, stirring, until onion is soft (about 5 minutes).
Cut up tomatoes; add tomatoes and their liquid, garlic, wine, and parsley to pan.
Bring to a boil; then reduce heat and simmer until slightly thickened (about 10 minutes), stirring occasionally.
Meanwhile, in a 5- to 6-quart pan, cook bucatini in about 3 quarts boiling water until just tender to bite (about 10 minutes).
Drain well and place in a warm bowl.
Mix pancetta into sauce; spoon over pasta.
Mix well, using 2 forks.
Divide between 2 warm plates; offer cheese to add to taste.
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