Kitchen Recipe Collection
Italian Bucatini all'Amatriciana
A robust, classic Roman pasta dish featuring thick, hollow bucatini noodles in a sauce of sweet tomatoes, crispy guanciale, and sharp Pecorino cheese.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 4 servings
- bucatini pasta
- guanciale (cured pork cheek)
- canned peeled tomatoes (San Marzano)
- Pecorino Romano cheese (grated)
- white wine (dry)
- fresh or dried red chili
- black pepper
- salt
Equipment
- Large pot
- Large skillet
Instructions
- 1
Prep Guanciale
Remove the hard peppered rind from the guanciale and slice it into strips about 1/4 inch thick.
- 2
Render Fat
Place the guanciale strips in a cold, large skillet. Turn heat to medium-low and let the fat slowly melt out until the meat is crispy and golden (about 10 mins). No oil is needed.
- 3
Deglaze
Remove the crispy guanciale pieces from the pan and set aside, leaving the liquid fat in the skillet. Add a splash of white wine to the fat and let it evaporate.
- 4
Add Spice and Tomatoes
Add the chili pepper to the fat, followed by the hand-crushed peeled tomatoes.
- 5
Simmer Sauce
Simmer the tomato sauce in the pork fat for 15 minutes until it thickens and sweetens.
- 6
Cook Pasta
Meanwhile, boil the bucatini in salted water until perfectly al dente.
- 7
Combine
Drain the pasta and add it directly into the skillet with the tomato sauce.
- 8
Toss
Toss vigorously over medium heat. Add the crispy guanciale back into the pan (saving a few pieces for garnish).
- 9
Add Cheese
Remove the pan from the heat. Stir in a generous handful of grated Pecorino Romano cheese, tossing until a creamy coating forms.
- 10
Serve
Plate the pasta, garnish with the reserved crispy guanciale, more Pecorino, and black pepper.
Cooking Tips
- Guanciale (pork cheek) is essential for the authentic, slightly sweet, funky flavor. Pancetta is a substitute, but bacon is too smoky.
- Bucatini (thick spaghetti with a hole in the middle) is the traditional pairing, as the sauce gets trapped inside the noodles.
Variations
- No Onion/Garlic: True Amatriciana strictly forbids the use of onions or garlic in the sauce. The flavor comes purely from the guanciale and Pecorino.
Chef's Notes & Storage
- Originally from the town of Amatrice, it was adopted by Rome and became one of the four iconic Roman pasta dishes.
Nutrition Estimate
580 calories · 18g protein · 70g carbs · 22g fat · 4g fiber per serving
