8 Ingredients
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see note above)
  • Pinch red pepper flakes
  • 1/4 cup (60ml) dry white wine
  • 1 (15-ounce; 425g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • Kosher salt and freshly ground black pepper
  • 1 pound (450g) dried bucatini pasta (see note above)
  • 1 ounce (30g) grated Pecorino Romano cheese, plus more for serving
Nutrition
675
34% daily value
4 servings
                                       
                                            balanced
     

Fat

37% 24

Saturated

38% 8

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 4

Carbs

29% 88

Carbs (net)

- 83

Fiber

17% 4

Sugars

- 4

Sugars, added

- 0

Protein

46% 23

Cholesterol

12% 35

Sodium

21% 495

Calcium

11% 109

Magnesium

18% 74

Potassium

9% 437

Iron

11% 2

Zinc

21% 2

Phosphorus

49% 341

Vitamin A

3% 27

Vitamin C

5% 4

Thiamin (B1)

20% 0

Riboflavin (B2)

11% 0

Niacin (B3)

24% 4

Vitamin B6

24% 0

Folate equivalent (total)

6% 26

Folate (food)

- 26

Folic acid

- 0

Vitamin B12

12% 0

Vitamin D

1% 0

Vitamin E

7% 1

Vitamin K

5% 6
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