While it's traditionally made with guanciale, pancetta is more widely available and makes a perfect substitute in this bucatini all'amatriciana. This dish is named after its place of origin, Amatrice, Italy. The simple tomato sauce is full of flavor and pairs well with the bite of al dente bucatini. Serve it with your favorite dairy free cheese and a glass of Italian white wine.
- 1 16- ounce package bucatini pasta
- 8 ounces thinly sliced pancetta
- 2 cups chopped sweet onion
- 2 garlic cloves (minced)
- 2 teaspoons dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/2 teaspoon coarse salt
- 1/2 cup dry white wine
- 1 28- ounce can petite diced tomatoes
Cook pasta according to package directions for al dente in a large pot of salted water.
In a large skillet, heat pancetta over medium-high heat. Partially rendering the fat - about 5 minutes.
Add onion and continue cooking, stirring frequently, until fat has completely rendered from pancetta - about 10 minutes.
Remove pancetta and transfer to a cutting board. Roughly chop before returning to pan.
Add garlic and seasonings to pan, cooking for an additional minute.
Add wine and allow it to cook off, stirring occasionally, about 5 minutes.
Add tomatoes and simmer until pasta is cooked.
Toss drained pasta with sauce and top with pecorino romano cheese when serving.
*You can substitute a heaping tablespoon of Italian herbs for the basil, parsley and oregano.
Calories: 540kcal Carbohydrates: 77g Protein: 18g Fat: 17g Trans Fat: 0.05g Cholesterol: 25mg Sodium: 633mg Fiber: 6g Sugar: 11g Vitamin C: 17mg