fbpx 印刷
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A plate of bucatini all'Amatriciana topped with pecorino cheese.

Bucatini all'Amatriciana

  • 著者: アシャ
  • 準備: 15分
  • 調理: 40分
  • 合計時間: 55分
  • 分量: 4 人前 1x
  • 分類: パスタ
  • 国: イタリア


Bucatini all'Amatriciana is a beautiful pasta from central Italy featuring San Marzano tomatoes, guanciale, pecorino cheese, and thick bucatini pasta.




20 ounces (567g) canned San Marzano tomatoes

1 small carrot, roughly chopped

1/2 red bell pepper, roughly chopped

1/2 green bell pepper, roughly chopped

1/2 small onion, roughly chopped

2カップ (473ml) water

3 大さじ オリーブオイル

1 小さじ


1 pound (454g) spaghetti

1 小さじ オリーブオイル

250 g guanciale (or pancetta) cut into lardons (small, cube-like strips) *

4 ニンニク片(みじん切り)

1/2 小さじ crushed chili flakes

2 大さじ オリーブオイル

3 大さじ flat-leaf Italian parsley, chopped

Pecorino Romano cheese, freshly grated


Purée sauce ingredients together in a ミキサー や フードプロセッサー until smooth.

Cook sauce in a saucepan over medium heat until it begins to thicken, about 30 minutes. You don't want it to be too thick.

Cut the guanciale into lardons (small, cube-like strips). Crisp in a large pan over low heat until the fat is rendered out. Stir in the garlic and chili flakes and cook for another minute.

Add the sauce into the pan with the guanciale and simmer while cooking the pasta. Taste test and add more salt if desired (keeping in mind that pecorino cheese is salty in itself).

Cook the bucatini in salted water according to package directions.

Drain it and return it to the pasta pot. Then toss it with olive oil and parsley.

Add enough of the sauce into the pasta pot to thoroughly coat the pasta.

Use tongs to lift a serving of bucatini out of the pot, then use a twirling motion while setting it down onto a plate to achieve a tall nest shape. Top it with a generous amount of pecorino cheese, more parsley, and a drizzle of olive oil.



* If you want to go more authentic, use guanciale (Italian cured pork cheek) instead. This will be a bit more difficult to find than pancetta (Italian cured pork belly bacon).

Please note that traditional Amatriciana sauce consists simply of guanciale, pecorino, tomatoes, and olive oil. However, this version with additional vegetables is nutritious and absolutely delicious.


  • 1食あたり:
  • カロリー: 928
  • 糖質: 11 g
  • 塩分: 1297.7 mg
  • 脂質: 47.7 g
  • 炭水化物: 98.9 g
  • タンパク質: 27.2 g
  • コレステロール: 48.6 mg

キーワード: bucatini all'amatriciana

Recipe Card powered byTasty Recipes