Bucatini Amatriciana


Warning: Illegal string offset 'single_featured_image' in /home/expatcucina/www/www/wp-content/themes/confidence/content-single.php on line 69

Whoever of you that has been to Rome must have tried this plate!

Amatriciana is a traditional Italian pasta sauce based on guanciale (dried pork cheek) or simply bacon, pecorino cheese, and tomato. Originating from the town of Amatrice (in the mountainous Province of Rieti of the Lazio region), the Amatriciana is one of the most well-known pasta sauces in Italian cuisine.

I made it yesterday night for me and my roommate, I can say it was pretty good. Here I am today sharing it with you all 🙂

Have a nice weekend!

Ingredients (for 2 servings):

  • 200 g bucatini pasta – 200克bucatini意式
  • 75 g bacon – 75克倍根
  • 20 g onion –  20克洋葱
  • 1 clove garlic – 1 瓣蒜
  • 400 g tomatoes – 400克蕃茄
  • 20 g grated pecorino cheese – 20克pecorino酪
  • 3 tbsp olive oil – 3汤匙橄榄油
  • 20 ml white dry wine – 20升白葡萄酒
  • salt and hot pepper – 食用盐和辣椒粉

Cut the bacon into strips. 把倍根切成地带

In a skillet heat some olive oil, garlic and bacon.在锅里把橄榄油,瓣蒜 和倍根炒好

Remove the garlic once it gets a golden-brown color and add the onion. Cook till soft. Add the chilly pepper.一瓣蒜煎至金黄色把它拿出来,加入葱炒软。加入辣椒粉

Pour in the wine and let evaporate. 倒入白葡萄酒。使酒精蒸发掉

Add the tomatoes, adjust with salt, cover with a lid and let simmer for about 30 min. 加入番茄和盐,把锅盖子盖上并。用小火炖30分钟。

Meanwhile boil the bucatini pasta. 同时把面煮熟。

Dress bucatini with your amatriciana sauce, sprinkle on top some pecorino cheese and black pepper and serve. 把面和amatriciana酱混合一起。最后把磨碎pecorino干酪滴和黑辣椒在上面。

One serving provides:

  • Calories: 698 (from fat 379)
  • Fat: 42 g
  • Carbohydrates: 51 g
  • Protein: 28 g

Warning: Illegal string offset 'author_box' in /home/expatcucina/www/www/wp-content/themes/confidence/content-single.php on line 93