🍝 Bucatini alla matriciana

Name: Bucatini alla matriciana
Total time: 35 min
Yield: 4
Cuisine: Italy · Rome, Lazio
Ingredients: 400 g bucatini; 150 g guanciale, cut into strips; 1 small onion, finely sliced; 400 g canned peeled tomatoes, crushed; 60 g pecorino romano, grated; Salt, a pinch of chili flakes (optional)

Origin: Italy · Rome, Lazio

595kcal

per serving · 350 g

170kcal

per 100 g

24 gProtein7 g / 100 g

24 gFat7 g / 100 g

77 gCarbs22 g / 100 g

Bucatini alla matriciana is the Roman-dialect name for the famous guanciale and tomato pasta, here in a version that adds gently softened onion. The onion makes the sauce slightly sweeter and rounder, balancing the salty cured pork cheek and sharp pecorino romano. Thick hollow bucatini hold the sauce well. It is served hot with extra grated pecorino.

Diets

Not vegetarianbecause of: guanciale

Not veganbecause of: guanciale, pecorino

Contains porkbecause of: guanciale

Contains glutenbecause of: bucatini

Contains dairybecause of: pecorino

Not keto22 g carbs per 100 g

Allergens

Contains (in a typical recipe):

⚠ Gluten ⚠ Milk

What it is made of

bucatiniguancialetomatopecorinoonion

Recipe

4 servings35 min

Ingredients

400 g bucatini
150 g guanciale, cut into strips
1 small onion, finely sliced
400 g canned peeled tomatoes, crushed
60 g pecorino romano, grated
Salt, a pinch of chili flakes (optional)

Method

Render the guanciale in a dry pan over medium heat until crisp at the edges; lift it out.
Soften the onion in the rendered fat for 5–6 minutes without browning.
Add the tomatoes and a pinch of salt and simmer for 15 minutes; return the guanciale.
Cook the bucatini until al dente, drain and toss in the sauce with a little pasta water.
Off the heat, stir in pecorino and serve.

How to make it lighter

Pour off most of the rendered fat before adding the onion — 1 tbsp of fat is about 120 kcal.
Use more onion and tomato and less guanciale for a lighter, larger sauce.
Keep the portion to 80 g of dry pasta and add a vegetable side.

History

'Matriciana' is how Romans traditionally say 'amatriciana', after the town of Amatrice in Lazio. Whether onion belongs in the sauce is a long-running Roman debate: Amatrice's own recipe leaves it out, while many Roman trattorias add it.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →