4 Serves
67 Mins
Bring a large pot of water to a boil and add a generous amount of salt.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
ItalianVitamin K
17 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
15 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
853 µg / 400 µgCalcium
1273 mg / 1,300 mgIron
24 mg / 18 mgMagnesium
956 mg / 420 mgPhosphorus
812 mg / 1,250 mgPotassium
4399 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
4 g / 28 gSugar
6 g / 50 gSaturated Fat
9 g / 20 gCholesterol
36 mg / 300 mgCaffeine
0 mgNet Carbs
81 gAlcohol
0 g
Slice the guanciale into thin strips and cook in a frying pan over medium heat until the fat has rendered and the edges are crispy.
Add the crushed San Marzano tomatoes and red pepper flakes to the pan, simmering the sauce until thickened.
Cook the bucatini in the boiling water until al dente, then drain, reserving a small amount of pasta water.
Toss the pasta directly into the sauce, adding a splash of pasta water and grated Pecorino Romano cheese to emulsify, then finish with freshly cracked black pepper.
36
g145
g37
g.jpg&w=3840&q=75)
Italian
Italian