The word bucatini comes from the Italian word “buco”, which translates “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, although it seems 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 the capital, Roma, even becoming a Roman classic dish, despite being 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 for an authentic taste of Amatrice.
Allergens in BOLD & CAPITALISED:
Durum WHEAT Semola, WHEAT Flour, Free Range EGG, Rice Flour
Amatriciana Sauce (160g):
Tomatoes, Smoked Pancetta (Pork Belly, Salt, Dextrose, Spices, Aromatic Plants, Natural Flavourings, Smoke Flavourings, Antioxidant: E301, Preservatives: E250 E252), Onions, Carrots, Red Wine (SULPHITES), Olive Oil, Pork Stock (Contains CELERY), Chicken Stock (Contains CELERY), Garlic, Pepper, Sugar, Rosemary, Salt, Bay Leaf
Italian Grated Cheese (8g):
MILK, Salt, Rennet
Calories per serving: 703kcal
Following nutritional information is per 100g
Of which saturates 2.5g
Of which sugars 1.6g