Bucatini all’Amatriciana – A hearty and satisfying Italian dish made with bucatini pasta, rich pancetta or guanciale (an Italian pork), sharp Pecorino Romano cheese, and bright San Marzano tomatoes.It’s so simple to make and sure to satisfy those carb-y cravings! What is Bucatini? Bucatini is a long, tubular, straw-like pasta that’s made from durum wheat flour.It’s similar to spaghetti but thicker because it has that hollow center running through it’s entire length.

It is a popular pasta in Rome, Italy.It is said to originate from the city of Amatrice.It’s name comes from the Italian word “buco”, which in English translates to “hole.” Can you imagine the labor of love to create the handmade version of this pasta by wrapping individual pieces of dough around a thin rod (known as a ferretto) and rolling it thin? For this recipe the commercially made, store-bought pasta will definitely do.

I think you will love this specialty pasta, and the fun change it is from your typical spaghetti.And hopefully you are able to track some down at your local grocer.It is the perfect base to this tomato-y amatriciana sauce! Bucatini all’Amatriciana Recipe Ingredients 2 Tbsp extra virgin olive oil 6 oz.

pancetta or guanciale, diced into tiny cubes (about 1/4-inch) 1 cup finely chopped yellow onion (1 small) 2 tsp minced garlic (2 cloves) 1 (28 oz) can San Marzano tomatoes, finely crushed in a bowl with your hands 1/3 cup dry white wine Salt and freshly

Read More