Bucatini Amatriciana With Ricotta Salata Recipe Foodcom

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BUCATINI AMATRICIANA ALLA ROMANA



Bucatini Amatriciana Alla Romana image

This is one of the most popular Roman pasta dishes, very tasty and quick and simple to prepare. Like so many of traditional Italian dishes every household and every mammas and nonnas have their own recipes none of which are identical, this is the one we established and find to our liking... Bucatini is the type of the pasta traditionally used for this recipe, you can also use spaghetti, the result is just as delicious. Note: Given amounts of ingredients below are just a rough indication... please feel free to adjust them according to your preference! Also, during the season, do use fresh ripe tomatoes instead of those from the tins!

Provided by dolcetta46

Categories     European

Time 30m

Yield 2 serving(s)

Number Of Ingredients 9

70 -80 g bacon, crisply cooked and crumbled
2 garlic cloves, finely chopped
1/2 onion, finely chopped
extra virgin olive oil
400 g diced tomatoes
salt
black pepper, red crushed pepper or if you like it spicy crushed red pepper flakes
200 g of dry bucatini pasta
pecorino romano cheese or if available aged pecorino romano cheese

Steps:

  • In a skillet sauté onion and garlic in a sufficient amount of olive oil.
  • When they are well cooked, add the crumbled bacon and tomatoes, season with salt and pepper (or red pepper).
  • *if you are using the tinned tomatoes, mush them up in small pieces.
  • Bring to boil and cook for several minutes until the flavours are well blended and some of the extra liquid is evaporated.
  • Meanwhile cook the pasta al dente, and drain.
  • Toss the tomato mixture together with the pasta, serve with plenty of freshly grated cheese.

Nutrition Facts : Calories 601.3, Fat 17.6, SaturatedFat 5.6, Cholesterol 23.8, Sodium 732, Carbohydrate 91.7, Fiber 6.5, Sugar 10.4, Protein 19.2

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