Bucatini Amatriciana with Pancetta Olives
Nutrition per serving
Calories | 1,007 kcal |
Protein | 28.3 g |
Carbs | 104.5 g |
Fats | 53.5 g |
Saturated Fat | 16.2 g |
Monounsaturated Fat | 12.6 g |
Polyunsaturated Fat | 2.3 g |
Sugars | 6.9 g |
Fiber | 16.7 g |
Sodium | 1,827 mg |
Ingredients
Onion | |
Garlic | |
Parmesan Cheese | |
Red Pepper Flakes (Chili Flakes) | |
Pancetta | |
Chopped Tomatoes (canned) | |
Black Olives | |
Olive Oil | |
Bucatini Pasta |
- Peel/slice the onion into half-moon shapes
- Peel/crush the garlic (do not chop)
- Grate the Parmesan
- Cook the pasta in lightly salted boiling water according to package instructions until al dente. Reserve 2 tbsp of the pasta water before draining.
- Meanwhile, in a pan, heat ½ a tbsp of olive oil over medium-low heat. Add the onion, garlic with a pinch of chili flakes and cook for 3 minutes, then add the pancetta and cook until the pancetta is slightly crispy.
- Add the tomatoes, olives with a pinch of sugar, salt and pepper and gently simmer for about 3 minutes until the liquid has absorbed and the sauce thickened.
- Add the drained pasta to the sauce with the reserved pasta water and gently stir to coat the pasta.
- Serve in a bowl with the grated Parmesan sprinkled over the top.