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Bucatini All'Amatriciana Recipe

Bucatini All'Amatriciana

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (47)

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Average Rating:

Total Reviews: 47

Showing 31-40 of 47

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  • on August 10, 2010

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    This is our all time favorite. I wouldn't change a thing! It's perfect and we follow the recipe to the T. Everyone loves this dish!

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  • on July 26, 2010

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    Made this for the family last week and already they are asking for it again.
    Substituted pancetta for the guanciale. Love Anne and all her recipes. I hope that she opens her own restaurant in NYC, I would be the first on line.

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  • on July 16, 2010

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    I recently discovered Anne Burrell. She's a pleasure to watch...I love her presentation style and the way she 'talks' to her ingredients and food. This recipe was everything she said it would be. I used Pancetta and proscuitto as a substitute and it was still amazing! This is definitely my favorite sauce. Thanks Anne...keep them coming!

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  • on July 13, 2010

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    This recipe really surprised me with the flavor. I did not think the pork flavor would come through but it showed up and showed out. The pork was easy to find here in Georgia, we call call it " pork jowls". I will make this one of my go to recipes. it's a keeper. Good job Ann!

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  • on July 12, 2010

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    This is a really, really good recipe. Very appropriate for company. We could not find the meat, so did substitute pancetta and in fact, we had a bit of difficulty even finding the bucatini in our smallish town in the Northern Rockies.

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  • on July 11, 2010

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    Anne rocks! This dish is delicious and easy to make. Was so surprised it didn't call for garlic, but the flavor is so rich and hearty without it! Try it, I know you'll love it!

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  • on March 15, 2010

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    IT REALLY WAS THAT GOOD!!!!!!!

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  • on March 04, 2010

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    Excellent pasta! I love Italian cooking and love to try new pasta recipes. This is such an easy and flavorful sause. If you live in Orange County California, you can get guanciale at "The Meat House" on Newport Blvd in Costa Mesa.
    I doubled the recipe...freezing the leftovers for another day...yum!!!

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  • on February 15, 2010

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    I tried 4 different places but couldn't find the Guanciale here in Spring Hill, FL so I substituted Pancetta. I made it for Valentine's Day and my husband and Mom loved it! I think I was a little too liberal with the salt on the onions (especially since my Mom doesn't like much salt, I put a half a peeled potatoe cut up in tthe sauce after cooking to draw out some of the salt which definitely did the trick. I did as Ann suggested and took out 3-4 ladles of sauce, which worked out perfectly. I would definitely make this again, such a change from my Go To Spaghetti Sauce recipe, Wonderful!!! Thank you Ann!

    Louise
    Spring Hill, FL

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  • on February 13, 2010

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    I HAVE TO SAY THAT THIS IS BY FAR MY FAVORITE PASTA DISH EVER. FINALLY THE CORRECT DIRECTION TO FOLLOW TO MAKE THIS DISH PERFECTION.

    I BELIEVE YOU MUST USE THE SAN MARZANO TOMATO, PARM REGGIE CHEESE AND ABSOLUTELY USE THE FOOD MILL IT MAKES ALL THE DEFERENCE!

    THANKS YOU CHEF ANNE!!! YOU ARE THE COOLEST

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