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Crispy Prosciutto Amatriciana

Crispy Prosciutto Amatriciana with Cherry Tomatoes

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Packed with Parmesan and rich cured pork, Amatriciana is one of Italy's most iconic tomato sauces (Chef Giuseppe should know!). Here, he swaps in customer-beloved crispy prosciutto, and serves the aromatic sauce over traditional bucatini—long strands with a hole (buco) running through the center. Grab a friend to join you in the kitchen, and you'll be twirling your forks in no time.

  • Stovetop Only
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Giuseppe

By Chef Giuseppe

  • Calories 760
  • Protein 36g
  • Total Carb 97g
  • Total Fat 20g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • prosciutto
    • 2 ounces
    • prosciutto
  • parsley
    • 1/8 ounce
    • parsley
  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 1 clove
    • garlic
  • cherry tomatoes
    • 1 pint
    • cherry tomatoes
  • bucatini
    • 8 ounces
    • bucatini
  • white wine
    • 1/4 cup
    • white wine
  • crushed red pepper
    • 1/2 teaspoon
    • crushed red pepper
  • grated Parmesan cheese
    • 2 ounces
    • grated Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 8" medium pot
  • 12" large nonstick pan

Cooking Steps

  1. Crisp prosciutto

    Crisp prosciutto

    Bring a medium pot of water to a boil over high heat. Heat 1 tablespoon olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add prosciutto in a single layer and cook, working in batches as needed, until crisp and curling at edges, 1-2 minutes per side. Using tongs or a fork, transfer prosciutto to a paper towel–lined plate to drain. Reserve fat in pan, off heat, for Step 4.

  2. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Roughly chop parsley leaves and stems (the stems are actually quite tender, so we've kept them here for extra flavor and aroma). Peel onion, halve, and thinly slice. Thinly slice garlic. Pat cherry tomatoes dry with paper towel—removing excess moisture prevents a messy splatter when they're added to the hot pan in Step 4.

  3. Cook bucatini

    Cook bucatini

    Season boiling water generously with salt. Stir in bucatini and cook until al dente, 9 minutes (move on to the next step—but don't forget to come back!). Reserve ½ cup pasta cooking water, then drain bucatini and return to pot, off heat.

  4. Sauté cherry tomatoes

    Sauté cherry tomatoes

    While pasta cooks, return pan from prosciutto to medium-high heat. When fat is sizzling, add onion, garlic, and whole cherry tomatoes and sauté, stirring occasionally, until softened, 4 minutes. Add white wine and crushed red pepper and cook until liquid is reduced by half, 1-2 minutes.

  5. Finish bucatini

    Finish bucatini

    Once liquid is reduced by half, press cherry tomatoes to release their juices and cook until saucy, about 5 minutes more. Season with ¼ teaspoon salt and black pepper, then remove pan from heat. Call on your dinner date for this part: Crumble half of prosciutto into pot with pasta, then stir in cherry tomato sauce and half of Parmesan. Adding 1 tablespoon at a time, stir in reserved pasta cooking water until sauce is silky and clings to noodles.

  6. Plate Amatriciana

    Plate Amatriciana

    Divide crispy prosciutto Amatriciana between roomy serving bowls. Top with remaining prosciutto and remaining Parmesan, then garnish with parsley (also a great task for your dinner date). Buon appetito!

What is Plated?
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