The word bucatini comes from the Italian word buco, which translates to hole, a reference to its hollow shape. Bucatini all’Amatriciana is a traditional dish hailing from the town of Amatrice, near the mountainous regions of Rieti and Lazio. The first written record of this sauce dates back to the late 18th century in the cookbook L’Apicio Moderno (pictured below), although it is likely that earlier variations of Amatriciana date much further back. During the 19th and 20th centuries, the Amatriciana recipe grew increasingly famous and well loved in Rome, even becoming a Roman “classic” dish, although it was invented elsewhere.
Traditionally, this sauce is made with guanciale (pork cheek), but we substitute pancetta for a deeper, smokier flavour. We cook our pancetta with tomatoes, white wine, and pecorino romano cheese.
Fresh pasta (Wheat flour, Egg, Durum wheat flour, Salt), Tomatoes, Pancetta, White wine, Pecorino romano, Black pepper, Chilli flakes
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Please note the above nutritional guidance is based on our estimates only.