Bucatini

Long, thick, hollow pasta, somewhere between spaghetti and perciatelli. Traditionally served with a tomato sauce made with guanciale and pecorino, they hold sauces very well.

35 min
4 servings
Medium
Moderate
🇮🇹 Italy

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Ingredients

Spices & seasoning

Salt
Black pepper

Nutrition facts

579 kcal per serving

Protein: 23.6 g
Carbohydrates: 71.6 g
of which sugars: 6.8 g
Fat: 20.2 g
of which saturated fat: 7.6 g
Fiber: 5.8 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Fry the guanciale, cut into strips, in the oil over medium heat until crisp.
Add the sliced onion and the crumbled chilli, then let them soften for 5 minutes.
Pour in the crushed tomatoes, add a light pinch of salt and simmer for 15 minutes.
Cook the bucatini in boiling salted water until al dente.
Drain, add the pasta to the sauce with a ladleful of cooking water and toss.
Off the heat, add the pecorino and pepper generously. Serve straight away.