Description

Bucatini all’Amatriciana is a classic Italian pasta dish featuring thick, hollow bucatini noodles coated in a rich, savory sauce made from crispy guanciale, San Marzano tomatoes, and Pecorino Romano cheese. This recipe offers a perfect balance of smoky, tangy, and cheesy flavors for an authentic taste of Rome’s traditional cuisine.

Ingredients

Pasta

400g bucatini pasta

Sauce

150g guanciale or pancetta, diced
3 tablespoons olive oil
400g canned San Marzano tomatoes (or fresh tomatoes, roughly chopped)
Salt, to taste
Freshly cracked black pepper, to taste
Optional: red pepper flakes for heat

Cheese

100g Pecorino Romano cheese, grated

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Instructions

Boil Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions until al dente, then reserve a cup of pasta water before draining.
Cook Guanciale: In a large skillet, heat the olive oil over medium heat. Add the diced guanciale and cook for 5-7 minutes until crispy and golden, stirring occasionally for even crispness.
Prepare Sauce: Add the canned San Marzano tomatoes or fresh chopped tomatoes to the skillet. Cook for 10-12 minutes until the sauce thickens slightly, stirring occasionally.
Season Sauce: Season the sauce with salt, freshly cracked black pepper, and optional red pepper flakes if desired. Reduce the heat to low to keep the sauce warm.
Combine Pasta and Sauce: Add the drained bucatini directly into the sauce, tossing to combine. Adjust the sauce consistency by stirring in reserved pasta water as needed.
Add Cheese: Remove the skillet from heat and mix in half of the grated Pecorino Romano cheese, tossing well to coat the pasta evenly.
Serve: Plate the pasta and garnish with the remaining Pecorino Romano cheese and a sprinkle of freshly cracked black pepper. Serve hot.

Notes

Guanciale is traditional, but pancetta can be used as a substitute.
Use San Marzano canned tomatoes for an authentic and rich tomato flavor.
Reserve pasta water to help emulsify and loosen the sauce for better coating of the pasta.
Add red pepper flakes gradually to control the heat level.
Serve immediately for the best texture and flavor.