If you have a soft spot for bold, authentic Italian flavors that are incredibly simple to prepare, you are going to love this Bucatini all’Amatriciana Recipe. This classic Roman pasta dish brings together the rich, savory guanciale with bright, tangy San Marzano tomatoes and the sharp, salty punch of Pecorino Romano cheese, all coated in perfectly al dente bucatini noodles. Every bite bursts with the harmony of textures and flavors that make this traditional recipe an all-time favorite in Italian kitchens and beyond. Once you try this, it’s sure to become a go-to weeknight meal that feels like a special occasion every time.
Ingredients You’ll Need
Getting the ingredients right is the heart of this Bucatini all’Amatriciana Recipe. Each component is simple but essential, contributing to the vibrant flavor, satisfying texture, and classic color that define this dish.
- 12 ounces bucatini pasta: The hollow center of bucatini lets the sauce seep inside, creating a perfect bite of flavor.
- 6 ounces guanciale: Traditional Italian pork cheek, cut into strips, renders rich, crispy fat that defines the dish’s essence; pancetta can work as a substitute.
- 1 tablespoon olive oil: Adds a smooth base for cooking the guanciale without overpowering its flavor.
- 1/2 teaspoon crushed red pepper flakes (optional): A subtle kick that highlights the tomato’s sweetness without taking over.
- 1 can (14 ounces) whole peeled San Marzano tomatoes: These tomatoes provide unmatched sweetness and acidity, gently crushed by hand for texture.
- Salt to taste: Keep it light because guanciale and Pecorino are naturally salty.
- 1/2 cup grated Pecorino Romano cheese (plus more for serving): The nutty, salty cheese that ties the entire dish together with richness.
How to Make Bucatini all’Amatriciana Recipe
Step 1: Cook the Bucatini
Start by bringing a large pot of salted water to a rolling boil. Add the bucatini and cook until just al dente, following the package directions carefully. This ensures a firm bite that holds up well when tossed with the sauce. Before draining, reserve about a cup of the starchy pasta water — it will help loosen the sauce later.
Step 2: Render the Guanciale
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the guanciale strips and cook for about 5 to 7 minutes, allowing the fat to slowly render. The guanciale should turn golden and delightfully crispy without burning. This rendered fat becomes the flavorful base of your sauce.
Step 3: Add Heat and Tomatoes
Sprinkle in the crushed red pepper flakes if you like a bit of warmth, stirring for just 30 seconds to wake them up. Then add the hand-crushed San Marzano tomatoes along with a pinch of salt. Lower the heat and let this simmer gently for 10 to 15 minutes, stirring occasionally to meld the flavors and thicken the sauce slightly.
Step 4: Combine Pasta and Sauce
Transfer the drained bucatini directly into the skillet with the sauce. Toss everything together to evenly coat the pasta. If the sauce feels too thick, add reserved pasta water little by little until you reach a luscious, silky consistency. This step is key to marrying the sauce and noodles perfectly.
Step 5: Finish with Pecorino Romano
Remove the skillet from heat and stir in the grated Pecorino Romano cheese. Its salty, tangy flavor deepens the complexity of the sauce, while its creamy texture gives it that signature Amatriciana finish. Serve immediately topped with extra cheese for that final flourish.
How to Serve Bucatini all’Amatriciana Recipe
Garnishes
A simple sprinkle of fresh Pecorino Romano on top is all this dish truly needs to shine. For a little extra flair, a few torn fresh basil leaves or a light dusting of cracked black pepper amplify the taste without overshadowing the authentic flavors.
Side Dishes
Stick to classic Italian accompaniments like a crisp green salad dressed in lemon vinaigrette or toasted garlic bread. The acidity and crunch in these sides cut through the richness of the Bucatini all’Amatriciana Recipe beautifully, creating a balanced meal.
Creative Ways to Present
For casual dinners, serve the pasta family-style in a warm, shallow bowl where everyone can help themselves. If you want something more elegant, twirl the bucatini into neat nests and plate individually, garnished with a fresh Pecorino flake and a small sprig of Italian parsley for color.
Make Ahead and Storage
Storing Leftovers
Leftover Bucatini all’Amatriciana Recipe tastes fantastic the next day. Store in an airtight container in the refrigerator for up to 2 days. The flavors will deepen, but be mindful the pasta may absorb some sauce and thicken.
Freezing
This dish isn’t ideal for freezing because the guanciale and pasta textures can change. If you must freeze, separate the sauce and pasta, freeze the sauce alone, and add freshly cooked bucatini when reheating for the best quality.
Reheating
Reheat leftovers gently on the stovetop or microwave, adding a splash of water or olive oil to loosen the sauce and prevent drying. Stir carefully to maintain the original texture and flavor you fell in love with.
FAQs
Can I use pancetta instead of guanciale?
Absolutely! Pancetta is a good substitute and more widely available if you can’t find guanciale. While guanciale offers a richer flavor, pancetta still delivers a wonderful taste and crispy texture.
Is bucatini essential for the recipe?
Bucatini is traditional because its hollow center captures the sauce beautifully, but you can use spaghetti or rigatoni if bucatini isn’t accessible. Just know the texture will slightly differ.
Do I have to use San Marzano tomatoes?
San Marzano tomatoes are preferred for their sweetness and low acidity, which create a balanced sauce. However, any high-quality peeled tomatoes can work if you don’t have access to San Marzano.
How spicy should the dish be?
Adding crushed red pepper flakes is optional and meant to give a gentle warmth, not overwhelming heat. Feel free to adjust the amount according to your taste preference.
Can this recipe be made gluten-free?
Yes! Use gluten-free bucatini or other gluten-free pasta options to accommodate dietary needs without sacrificing the classic flavors of the Bucatini all’Amatriciana Recipe.
Final Thoughts
This Bucatini all’Amatriciana Recipe is full of heart and soul, capturing the rustic charm of Italian cooking that celebrates quality ingredients and straightforward techniques. It’s a dish that warms you from the inside out and never fails to impress family or friends at the table. Don’t hesitate to try this recipe soon—you might just discover your new favorite pasta!
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Bucatini all’Amatriciana Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring crispy guanciale, tangy San Marzano tomatoes, and a generous helping of Pecorino Romano cheese. This simple yet flavorful recipe highlights traditional Roman flavors and is perfect for a satisfying weeknight meal.
Ingredients
Ingredients
- 12 ounces bucatini pasta
- 6 ounces guanciale, cut into small strips (pancetta can be substituted)
- 1 tablespoon olive oil
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1 can (14 ounces) whole peeled San Marzano tomatoes, crushed by hand or with a spoon
- Salt to taste
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to the package directions. Reserve about 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the guanciale: In a large skillet over medium heat, add the olive oil and guanciale. Cook for 5–7 minutes until the fat renders and the guanciale becomes golden and crisp.
- Add seasoning: Stir in the crushed red pepper flakes if using, cooking for 30 seconds to release their flavor.
- Simmer the sauce: Add the crushed San Marzano tomatoes and a pinch of salt to the skillet. Reduce heat to low and let the sauce simmer for 10–15 minutes, stirring occasionally to meld the flavors.
- Toss pasta with sauce: Add the cooked bucatini to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your preferred consistency.
- Add cheese and serve: Remove from heat and stir in the grated Pecorino Romano cheese until creamy and combined. Serve immediately, topping with extra Pecorino cheese as desired.
Notes
- Guanciale is traditional and imparts the authentic flavor; pancetta works as a substitute if unavailable.
- Be cautious with salt since both guanciale and Pecorino Romano cheese are naturally salty.
- For best results, use high-quality San Marzano tomatoes and fresh Pecorino cheese to ensure bold and balanced flavors.
