BUCATINI RECIPE RECIPES

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BUCATINI ALL'AMATRICIANA RECIPE | ALLRECIPES



Bucatini All'Amatriciana Recipe | Allrecipes image

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

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1?½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

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

BEST BUCATINI PASTA RECIPE - HOW TO MAKE BUCATINI PASTA



Best Bucatini Pasta Recipe - How to Make Bucatini Pasta image

This easy Bucatini Pasta is like a grown up spaghetti and Meatballs.

Provided by Makinze Gore

Categories     date night    dinner

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4-6 servings

Number Of Ingredients 11

1 lb.

bucatini

6 oz.

pancetta, cut into 1/2" pieces

1

small yellow onion, chopped

3

cloves garlic, minced

1/2 tsp.

crushed red pepper flakes

1

(28-oz.) can crushed tomatoes

1 tbsp.

butter

Kosher salt

Freshly ground black pepper

Freshly grated Pecorino, for garnish

Freshly chopped basil, for garnish

Steps:

  • In a large pot of boiling salted water, cook pasta according to package directions. Reserve ½ cup pasta water, then drain.  In another large pot, over medium heat, cook pancetta until crisp, 10 minutes. Use a slotted spoon to remove pancetta from pot and reserve on a paper towel lined plate. Drain all but 2 tablespoon of grease from pot. Add onion to pot and cook until soft, 5 minutes. Add garlic and red pepper flakes and cook until fragrant, 1 minute more. Add crushed tomatoes and butter. Bring to a simmer and let cook for 10 minutes. Season with salt and pepper and more red pepper flakes as desired.  Add in cooked pasta, ¼ cup reserved pasta water, and pancetta and toss to combine. Add more pasta water as needed to loosen and bind the sauce to the pasta.  Serve topped with lots of Pecorino and fresh basil.

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BUCATINI ALL’AMATRICIANA RECIPE - NYT COOKING
This recipe was brought to The Times by Regina Schrambling in a 1989 article about a return to simple Italian food after an almost decade long obsession with culinary excess and exotica (goose prosciutto, anyone?). This version of the classic pasta dish is an adaptation of a one from Giuliano Bugialli, an Italian cookbook author and cooking teacher. It is simple to prepare – 45 minutes from start to finish -– but full of bright, sophisticated flavors. If you can't get your hands on bucatini or perciatelli, spaghetti will do just fine.
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Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 562 per serving
  • Transfer the cooked sauce to a large heavy skillet over medium-high heat. Add the pasta and the reserved meat and cook, stirring, for 30 seconds. Remove the skillet from the heat, add the cheese and mix very well. Transfer the pasta to a warm platter and serve immediately.
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BUCATINI CACIO E PEPE (ROMAN SHEEP HERDER'S PASTA) RECIPE ...
This peasant food comes from Roman sheep herders who had little time and money to spend on eating. They used their sheep's cheese and a bit of the water that cooked the pasta to create a cream, then added black pepper to give it some extra flavor. Cheap, easy, and fast: this was perfect for them and for us even today!
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Reviews 4.6
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Cuisine European, Italian
Calories 438.3 calories per serving
  • Add one ladle of pasta water to the bowl. Stir the bucatini around until a cream has formed. Add more pasta water, little by little, until a thick cream has formed. Sprinkle freshly ground pepper over the pasta. Toss and serve immediately.
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BUCATINI AL LIMONE RECIPE | GEOFFREY ZAKARIAN | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category side-dish
  • Divide pasta among 4 serving bowls and garnish with the parsley, more Pecorino and a drizzle of olive oil.
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BUCATINI RECIPE - FOOD.COM
Another recipe featuring my favorite beans and my favorite pasta/breadcrumb combination. Low fat but not for low carbers, or just eat less of it:D Oil-cured olives are strong tasting but very good in small doses, so slice into small pieces. Published in the NY Times a while ago, adapted from Barbuto Restaurant, an Italian eatery in the meatpacking district of Manhattan. Chef is Jonathan Waxman. I left off the 12 ounces of imported canned solid tuna (drained) but if you eat fish you can include it. I would serve with lots of veggies on the side and red wine of course! Parmesan is optional as the bread crumbs are a poor man's parmesan.
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Reviews 5.0
Total Time 30 minutes
Calories 379.7 per serving
  • Season with salt, black pepper and more chili flakes if desired. Transfer to a warm serving bowl, top with bread crumbs and parmesan if using and serve.
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BUCATINI CARBONARA RECIPE - LINTON HOPKINS | FOOD & WINE
Italian carbonara is famously rich, combining pancetta or guanciale (cured pork jowl), egg yolks and cheese. At Holeman and Finch, Linton Hopkins adds his own Southern accent to the dish with house-cured pork and local eggs. More Italian American Classics
From foodandwine.com
Reviews 5
Total Time 30 minutes
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Bucatini Pasta with Hazelnut and Carrot Top Pesto Recipe #Bucatini #carrots #hazelnuts #Pesto #food waste #Vegetarian #Pecorino #romano #Earth Day #upcycled #Recipes #root-to-stem 4/16/2018
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