is a traditional Italian pasta sauce based on guanciale, pecorino cheese from Amatrice, tomato, and, in some variations, onion. Originating from the town of Amatrice, the Amatriciana is one of the best known pasta sauces in present-day Roman and Italian cuisine.
1) Put 1 teaspoon of salt on a boiling water pan and add the Bucatini pasta for 8 minutes.
2) Add a tablespoon of oil with a clove of garlic. Once the oil is sizzling It means it has gotten the garlic flavour, remove the garlic.
3) Add 100g of bacon, pancetta or guancale. At the last minute of frying add the red chilli flakes so they dont burn.
4) Add white wine to deglaze the pan and a minute after the squashed plum tomatos
5) Add the pasta to the sauce with some water and pecorino romano and mix.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (335g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 741 (75%)|
|Amt Per Serving||% DV|
|Total Fat 82.3g||110 %|
|Saturated Fat 35.3g||177 %|
|Monounsaturated Fat 33.7g|
|Polyunsanturated Fat 6.5g|
|Cholesterol 185.9mg||57 %|
|Sodium 2205.3mg||76 %|
|Potassium 532.7mg||14 %|
|Total Carbohydrate 11.1g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 9.8g|
|Protein 48.8g||70 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 992
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!