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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 29 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | 3. Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bucatini pasta	5	ounces		126.0833	0.0	28.05	0.7083
extra virgin olive oil	1/4	cup		126.0833	0.0	28.05	0.7083
garlic clove	3		crushed	126.0833	0.0	28.05	0.7083
guanciale	1	1/2 ounces	cured sliced	126.0833	0.0	28.05	0.7083
red onion	1/4	cup	sliced	16.0	3.736	0.44	0.04
red pepper flake	1	pinch		126.0833	0.0	28.05	0.7083
san marzano tomato	1/2	can	crushed	126.0833	0.0	28.05	0.7083
salt black pepper	to taste		ground	126.0833	0.0	28.05	0.7083
pecorino romano cheese	1	ounce	grated	126.0833	0.0	28.05	0.7083

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.