Recipe Details
Ingredients
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5ouncesbucatini pasta
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¼cupextra-virgin olive oil
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3crushed garlic cloves
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1 ½ouncesguanciale (cured pork cheek), sliced
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¼cupsliced red onion
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1pinchred pepper flakes
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½(8 ounce) cancrushed San Marzano tomatoes
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salt and ground black pepper to taste
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1ouncefreshly grated Pecorino Romano cheese
Cooking Directions
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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.
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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.
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Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe2 | |
| Calories634 | |
| % Daily Value * | |
| Total Fat 36g |
46% |
| Saturated Fat 7g |
37% |
| Cholesterol 22mg |
7% |
| Sodium 478mg |
21% |
| Total Carbohydrate 60g |
22% |
| Dietary Fiber 3g |
11% |
| Total Sugars 1g |
|
| Protein 17g |
35% |
| Vitamin C 8mg |
9% |
| Calcium 196mg |
15% |
| Iron 4mg |
21% |
| Potassium 377mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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