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Bucatini all’Amatriciana

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A classic Roman pasta dish featuring bucatini tossed in a spicy, tangy tomato sauce with guanciale and pecorino, delivering bold, comforting flavors.

Ingredients

Scale
  • 12 oz (340 g) bucatini pasta
  • 4 oz (115 g) guanciale, diced (or pancetta)
  • 1 tbsp olive oil (if needed)
  • 1 cup canned San Marzano tomatoes, crushed
  • ½ tsp red pepper flakes (or to taste)
  • ½ cup (50 g) grated Pecorino Romano cheese, plus extra for serving
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Bring a large pot of salted water to a boil and cook bucatini until al dente; reserve 1 cup pasta water before draining.
  2. While pasta cooks, heat a skillet over medium heat. Add guanciale and render fat until crisp, about 5–7 minutes. If the pan dries out too much, add olive oil.
  3. Add red pepper flakes and cook 30 seconds to bloom.
  4. Stir in crushed tomatoes, simmer gently for 5–7 minutes until sauce thickens. Season with salt and pepper.
  5. Add drained pasta directly to the skillet and toss with sauce, adding reserved pasta water to emulsify and coat noodles.
  6. Remove from heat, stir in Pecorino Romano until creamy and well combined.
  7. Serve immediately topped with extra pecorino and a grind of black pepper.

Notes

  • Guanciale is traditional—use pancetta if unavailable but guanciale adds superior flavor.
  • Reserve pasta water to adjust sauce consistency while keeping it silky.
  • Control heat by adjusting red pepper flakes to taste.
  • Serve with a crisp green salad and robust red wine.

Nutrition

Find it online: https://ukfinda.com/bucatini-allamatriciana/