Meal Kit
Bucatini all’Amatriciana
with prosciutto and pecorino garlic bread
Prep & Cook Time: 30-40 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Wheat
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Under %{max_calories} calories
Chef
Scott Gorsky
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)
- 10 fl. oz. Marinara Sauce
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5 oz. Bucatini
- 3 oz. Prosciutto
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1 Ciabatta
- 1 Shallot
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½ oz. Pecorino Cheese
- ¼ oz. Parsley
- 2 Garlic Cloves
- ¼ tsp. Red Pepper Flakes
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.
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Nutrition (per serving) DOpaYR3r
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Calories600
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Carbohydrates86g
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Net Carbs77g
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Fat20g
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Protein13g
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Sodium1560mg
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
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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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, 1/2 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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