Bucatini all’Amatriciana

Bucatini all’Amatriciana is a beloved Roman pasta dish that combines thick, hollow bucatini noodles with a bold, savory sauce of crispy guanciale, crushed tomatoes, Pecorino Romano, and a touch of red pepper for gentle heat.

Why You’ll Love This Recipe

• Authentic Italian flavor with just a few quality ingredients
• The guanciale adds unmatched richness and depth
• Quick to prepare—ready in 30 minutes or less
• A satisfying and hearty pasta perfect for any occasion

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb bucatini pasta
• 6 oz guanciale, cut into strips
• 1 tbsp olive oil (optional)
• Pinch of red pepper flakes
• ¼ cup dry white wine
• 28 oz can San Marzano tomatoes, crushed by hand
• Salt and freshly ground black pepper
• ¼ cup grated Pecorino Romano, plus more for serving

Directions

1. Bring a large pot of salted water to a boil.
2. In a large skillet over medium heat, cook the guanciale until crispy and golden, about 4–5 minutes. Add a small amount of olive oil if needed.
3. Stir in red pepper flakes and freshly ground black pepper.
4. Deglaze the pan with white wine, cooking until it almost evaporates.
5. Add the crushed tomatoes and simmer for 15–20 minutes until the sauce thickens.
6. Cook the bucatini until just shy of al dente. Reserve 1 cup of pasta water and drain.
7. Add the pasta to the sauce and toss, adding pasta water as needed for a silky finish.
8. Stir in Pecorino Romano off heat. Serve hot with extra cheese and black pepper.

Servings and timing

• Servings: 4
• Prep time: 5 minutes
• Cook time: 25 minutes
• Total time: 30 minutes

Variations

• Use pancetta or bacon if guanciale is unavailable
• Add onion or garlic for a modern twist, though not traditional
• Try different pasta shapes like spaghetti or rigatoni
• Spice it up with more red pepper flakes or Calabrian chili

storage/reheating

• Store in an airtight container in the fridge for up to 3 days
• Reheat gently in a skillet with a splash of water or extra sauce
• Not ideal for freezing as the pasta may lose texture

FAQs

What is guanciale?

Guanciale is cured pork cheek, known for its rich flavor and fat content—essential for authentic amatriciana.

Can I use pancetta instead?

Yes, pancetta is a common substitute, though guanciale offers deeper flavor.

Why use bucatini?

Bucatini’s hollow center traps sauce, giving every bite a perfect coating.

Is white wine necessary?

No, but it adds acidity and depth to the sauce.

Can I make this without cheese?

You can, but Pecorino Romano is key for the dish’s signature sharp finish.

Should I crush tomatoes by hand?

Yes, for a rustic texture that blends better than pre-pureed sauces.

How spicy is it?

Mild to medium. Adjust red pepper flakes to taste.

Can I use another cheese?

Pecorino Romano is traditional, but Parmesan can be used in a pinch.

Do I need to finish pasta in the sauce?

Yes, it allows the pasta to absorb flavors and reach perfect doneness.

What’s a good side dish?

A green salad and crusty bread pair beautifully.

Conclusion

Bucatini all’Amatriciana is a masterclass in simplicity and flavor—just a handful of ingredients come together to create a rich, satisfying dish that’s unmistakably Roman. It’s a perfect go-to pasta for weeknights or when entertaining with Italian flair.

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