BUCATINI ALL'AMATRICIANA RECIPE | ALLRECIPES
This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Provided by CHEF CARLO APOLLONI
Categories World Cuisine European Italian
Total Time 39 minutes
Prep Time 10 minutes
Cook Time 29 minutes
Yield 2 servings
Number Of Ingredients 9
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
- Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
- Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts : Calories 633.9 calories, CarbohydrateContent 60.1 g, CholesterolContent 21.9 mg, FatContent 35.9 g, FiberContent 3.2 g, ProteinContent 17.3 g, SaturatedFatContent 7.4 g, SodiumContent 478.1 mg, SugarContent 0.8 g
BUCATINI AL LIMONE RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
Provided by Geoffrey Zakarian
Categories side-dish
Total Time 35 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Prepare a bowl of ice water and set aside. Bring a large pot of salted water to a boil. Add the green beans and cook until bright green and just barely cooked through, 2 to 3 minutes. Use a spider or strainer to transfer the green beans to the ice bath and let cool completely before draining. Add the bucatini to the same pot of boiling water. Let cook to al dente, about 3 minutes less than the package instructions.
- Meanwhile, heat the olive oil in a large saute pan over medium-high heat. Cook the garlic and red pepper flakes until fragrant but not browned, about 1 minute, then add the lemon zest and juice and approximately 1/4 cup pasta water.
- Use tongs to transfer the pasta directly to the saute pan. Add the butter and blanched green beans, then toss to coat the pasta and beans in the sauce. Keep cooking, tossing, until the pasta is al dente and the sauce is glossy and thickened, about 3 minutes more. Turn off the heat and gradually stir in the Pecorino, tossing constantly. Season with salt and freshly ground black pepper.
- Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.
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