Bucatini all’Amatriciana

with prosciutto and pecorino garlic bread

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Easy

Spice Level: Medium

Contains: Milk, Wheat

Calories Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

You may not be able to pronounce amatriciana (for the record, it's ama-tree-cha-na), but we're sure you'll be able to articulate the deliciousness of this dish. We modify tradition a bit here (we prefer to think of it as American innovation) with marinara sauce and shallot, but the salty, delicious prosciutto is as Italian as the tri-color flag. Served with pecorino garlic bread, this pasta will make your weekday meal a delight, whether you can say it or not.

In Your Box (serves 2)

  • 2 Garlic Cloves
  • 3 oz. Prosciutto
  • ¼ oz. Parsley
  • Info
    ½ oz. Pecorino Cheese
  • 1 Shallot
  • Info
    1 Ciabatta
  • ¼ tsp. Red Pepper Flakes
  • 10 fl. oz. Marinara Sauce
  • Info
    5 oz. Bucatini

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    599
  • Carbohydrates
    86g
  • Fat
    20g
  • Protein
    13g
  • Sodium
    1564mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Medium Pot
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl
  • 1 Colander

Before You Cook

  • 1

    Prepare the Ingredients

    Mince garlic. Peel and halve shallot. Slice thinly. Stem and mince parsley. Halve ciabatta lengthwise. Coarsely chop prosciutto.

  • 2

    Make the Sauce

    Place a medium non-stick pan over medium-low heat and add 1 tsp. olive oil. Add half the garlic (reserve remaining for bread) and red pepper flakes (add half for a subtle touch of heat, or more to your taste) to hot pan and cook until fragrant, 30-60 seconds. Add shallot and a pinch of salt. Stir occasionally until shallot just begins to soften, 2 minutes. Add marinara, ½ cup water, and prosciutto (reserve a pinch for garnish) and bring to a simmer. Stir occasionally until slightly thickened, 8-10 minutes. While sauce cooks, make bread.

  • 3

    Make the Pecorino Garlic Bread

    Combine 2 tsp. olive oil, remaining garlic, a pinch of parsley (reserve remaining for garnish), and half the pecorino (reserving remaining for garnish) in a mixing bowl. Place ciabatta on prepared baking sheet, cut side up, and spread pecorino-garlic mixture on bread. Bake until golden brown, 6-9 minutes. While bread bakes, cook pasta.

  • 4

    Cook the Pasta

    Add pasta to boiling water and cook until al dente, 7-8 minutes. Drain in a colander and add pasta to pan with sauce. Toss to coat.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing with remaining pecorino, reserved prosciutto, and reserved parsley. Bon appétit!

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