Pasta & Pizza
Bucatini all'amatriciana
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Tomatoes, guanciale and pecorino give this pasta its strong character. The sauce is mixed with the hot pasta and served immediately.
Timing
- For: 4 people
- Preparation: 15 mins.
- Cooking time: 25 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 655 kcal
- Protein
- ≈ 22.2 g
- Carbohydrates
- ≈ 72.1 g
- Fat
- ≈ 29.5 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Borgo Rovagnati Guanciale (Italian manufacturer label)
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 400g bucatini · ≈ 400 g · Assumed quantity / reference product
Teigwaren eifrei, roh (E401000) - 150 g guanciale, cut into strips · ≈ 150 g · Assumed quantity / reference product
Borgo Rovagnati Guanciale (Italian manufacturer label) (GUANCIALE_ROVAGNATI) - 400 g peeled canned tomatoes · ≈ 400 g · Assumed quantity / reference product
Tomate geschält, Konserve (G568900) - 70 g Pecorino Romano · ≈ 70 g · Assumed quantity / reference product
Hartkäse mind. 45 % Fett i. Tr. (M300600)
Not included in the base calculation
- 1 small dried chili pepper optional · Optional ingredient or inedible equipment
- 100 ml white wine optional · Optional ingredient or inedible equipment
- Salt and black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 400g bucatini
- 150 g guanciale, cut into strips
- 400 g peeled canned tomatoes
- 70 g Pecorino Romano
- 1 small dried chili pepper optional
- 100 ml white wine optional
- Salt and black pepper
Instructions
- Slowly melt the guanciale in a dry pan over medium heat until the pieces are slightly crispy; remove part for sprinkling.
- If desired, deglaze with a dash of white wine and let the liquid boil down.
- Roughly crush the tomatoes and simmer in the rendered fat together with the chili for 15-20 minutes.
- Cook bucatini in salted water until just al dente; save some cooking water.
- Toss the pasta in the sauce and add cooking water as needed.
- Remove the pan from the heat, fold in the Pecorino and serve with the reserved guanciale pieces.
Tips
- Amatriciana is historically linked to Amatrice; Rome has adopted the dish as a pasta classic. Don't overload with onion and garlic.
You can also find this recipe in Svens kulinarische Italienreise. Look inside the book · View on Amazon ↗
