Best Buca Di Beppo Bucatini Alla Enzo Recipes

BUCATINI ALL'AMATRICIANA

Bucatini All'Amatriciana image

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.

Provided by CHEF CARLO APOLLONI

Categories World Cuisine Recipes European Italian

Time 39m

Yield 2

Number Of Ingredients 9

Ingredients

5 ounces bucatini pasta
¼ cup extra-virgin olive oil
3 crushed garlic cloves
1 ½ ounces guanciale (cured pork cheek), sliced
¼ cup sliced red onion
1 pinch red pepper flakes
½ (8 ounce) can crushed San Marzano tomatoes
salt and ground black pepper to taste
1 ounce freshly grated Pecorino Romano cheese

Steps:

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.
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.
Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts : Calories 633.9 calories, Carbohydrate 60.1 g, Cholesterol 21.9 mg, Fat 35.9 g, Fiber 3.2 g, Protein 17.3 g, SaturatedFat 7.4 g, Sodium 478.1 mg, Sugar 0.8 g

BUCA DI BEPPO BUCATINI ALLA ENZO

Buca Di Beppo Bucatini Alla Enzo image

Make and share this Buca Di Beppo Bucatini Alla Enzo recipe from Food.com.

Provided by Member 610488

Categories European

Time 25m

Yield 1 serving(s)

Number Of Ingredients 8

Ingredients

4 ounces pasta
2 tablespoons olive oil
2 ounces bacon
1/2 teaspoon black pepper
1 ounce prosciutto
2 tablespoons peas
2 tablespoons fresh mushrooms, sliced
1 1/2 ounces mixed parmesan and romano cheese, grated

Steps:

Cook pasta 9 to 10 minutes in salted water according to package instructions. Five minutes before pasta is cooked, begin preparing sauce.
Saute bacon with olive oil in skillet until it begins to crisp. Add black pepper. Allow to stand for 1 minute. Add prosciutto, stir over heat for 1 minute. Add mushrooms and continue sauteeing and stirring for 1 minute. Add peas.
Cook for 2 minutes, allowing peas to absorb flavors of the dish. Add cooked, drained pasta and toss gently. Add cheeses and toss again gently. Serve hot.

Nutrition Facts : Calories 1107.9, Fat 65.8, SaturatedFat 19.9, Cholesterol 82.9, Sodium 992.1, Carbohydrate 91.2, Fiber 5.1, Sugar 4.7, Protein 36.5