Bucatini Amatriciana with Pancetta Olives
Nutrition per serving
Calories | 853 kcal |
Protein | 20.6 g |
Carbs | 94.8 g |
Fats | 44.4 g |
Saturated Fat | 11.9 g |
Monounsaturated Fat | 11.3 g |
Polyunsaturated Fat | 2 g |
Sugars | 6.4 g |
Fiber | 15.4 g |
Sodium | 1,465 mg |
Ingredients
Onion | |
Garlic | |
Parmesan Cheese | |
Red Pepper Flakes (Chili Flakes) | |
Pancetta | |
Chopped Tomatoes (canned) | |
Black Olives | |
Olive Oil | |
Bucatini Pasta |
1. Peel/slice the onion into half-moon shapes
2. Peel/crush the garlic (do not chop)
3. Grate the Parmesan
4. Cook the pasta in lightly salted boiling water according to package instructions until al dente. Reserve 2 tbsp of the pasta water before draining.
5. 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.
6. 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.
7. Add the drained pasta to the sauce with the reserved pasta water and gently stir to coat the pasta.
8. Serve in a bowl with the grated Parmesan sprinkled over the top