Entrée: Italy – Bucatini all'Amatriciana (Amatrician Bucatini)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Total 33 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

8 oz (225 g) bucatini pasta
4 oz (115 g) pancetta, diced
1 cup (70 g) shiitake mushrooms, sliced
1 / 2 cup (50 g) Parmesan cheese, grated
3 tbsp (45 g) unsalted butter
1 cup (240 ml) half-and-half
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Show original ingredient measurements

8 oz / 225 g bucatini pasta
4 oz / 115 g pancetta, diced
1 cup (70 g) shiitake mushrooms, sliced
1 / 2 cup (50 g) Parmesan cheese, grated
3 tbsp (45 g) unsalted butter
1 cup (240 ml) half-and-half
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until al dente. Reserve 1 cup (240 ml) of pasta water, then drain the pasta and set aside.
   
2. **Prepare the Sauce**: In a large skillet over medium heat, add the pancetta. Cook until it becomes crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside.

3. **Sauté the Mushrooms**: In the same skillet, add 1 tablespoon (15 ml) of unsalted butter. Then, add the sliced shiitake mushrooms. Sauté until golden brown and tender, about 5-6 minutes. 

4. **Combine Ingredients**: Reduce the heat to low, and return the pancetta to the skillet with the mushrooms. Stir in the remaining butter until melted. Add the half-and-half and let it come to a gentle simmer. Gradually stir in the Parmesan cheese until smooth.

5. **Mix with Pasta**: Add the cooked bucatini pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached. Season with salt and pepper to taste.

6. **Serve**: Divide the pasta into serving bowls, garnish with chopped parsley if desired, and serve warm. Enjoy your Bucatini with Pancetta, Shiitake, and Parmesan!

1. **Cook the Pasta**: Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
   
2. **Prepare the Sauce**: In a large skillet over medium heat, add the pancetta. Cook until it becomes crispy, about 5-7 minutes. Remove the pancetta from the skillet and set aside.

3. **Sauté the Mushrooms**: In the same skillet, add 1 tablespoon of unsalted butter. Then, add the sliced shiitake mushrooms. Sauté until golden brown and tender, about 5-6 minutes. 

4. **Combine Ingredients**: Reduce the heat to low, and return the pancetta to the skillet with the mushrooms. Stir in the remaining butter until melted. Add the half-and-half and let it come to a gentle simmer. Gradually stir in the Parmesan cheese until smooth.

5. **Mix with Pasta**: Add the cooked bucatini pasta to the skillet, tossing to coat evenly in the sauce. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached. Season with salt and pepper to taste.

6. **Serve**: Divide the pasta into serving bowls, garnish with chopped parsley if desired, and serve warm. Enjoy your Bucatini with Pancetta, Shiitake, and Parmesan!