cooklybookly
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 diced clove of garlic
  • 1 small onion, chopped
  • 3½ Oz or 2 thick slices (1/8 inch) pancetta (or guanciale)
  • 1 package bucatini pasta
  • 1 small can cherry tomatoes (about 1 cup, you can use diced if you don’t have any)
  • 6 tbsps olive oil
  • 1 tbsp chopped parsley
  • pinch of chilli pepper flakes, if desired
  • 2 tbsps grated parmigiano or pecorino cheese
Bucatini All’amatriciana
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Method

  1. Add onion and garlic to oil and let cook for 1 min. 
  2. Add the pancetta and let it brown in the olive oil for about 1-2 min.
  3. Add the cherry tomatoes. Squish the tomatoes with a fork and allow to cook on medium heat while you cook bucatini according to package instructions (10 min). Add salt to taste; you can also piccante (chilli pepper flakes).
  4. Drain pasta and add to tomato sauce. Add 2 ladles of the pasta water and grated parmigiano to pasta. Keep over low heat. TIP: I always remove the pasta while it’s still al dente and let it sit for a few minutes in the sauce so it can absorb the flavour. Garnish with parsley.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

Bucatini All’amatriciana
Prep 5 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 1 diced clove of garlic
  • 1 small onion, chopped
  • 3½ Oz or 2 thick slices (1/8 inch) pancetta (or guanciale)
  • 1 package bucatini pasta
  • 1 small can cherry tomatoes (about 1 cup, you can use diced if you don’t have any)
  • 6 tbsps olive oil
  • 1 tbsp chopped parsley
  • pinch of chilli pepper flakes, if desired
  • 2 tbsps grated parmigiano or pecorino cheese
favorite
print
rate

Method

  1. Add onion and garlic to oil and let cook for 1 min. 
  2. Add the pancetta and let it brown in the olive oil for about 1-2 min.
  3. Add the cherry tomatoes. Squish the tomatoes with a fork and allow to cook on medium heat while you cook bucatini according to package instructions (10 min). Add salt to taste; you can also piccante (chilli pepper flakes).
  4. Drain pasta and add to tomato sauce. Add 2 ladles of the pasta water and grated parmigiano to pasta. Keep over low heat. TIP: I always remove the pasta while it’s still al dente and let it sit for a few minutes in the sauce so it can absorb the flavour. Garnish with parsley.

Adriana’s passion for teaching and cooking combine in her love of all things food and life.  She blogs easy and simplified recipes to help teach everyone that, with a bit of passion, they can become a chef at home.


Adriana has professional experience as a teacher, which has helped her combine her passion for helping others and cooking as she outlines recipes in easy to follow steps. She has worked with many international companies to create and test recipes using their products while taking mouth watering shots along the way.

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