Description
Bucatini all’Amatriciana is a traditional Italian pasta dish from the town of Amatrice, featuring bucatini pasta tossed in a rich and savory sauce made with guanciale, San Marzano tomatoes, white wine, red pepper flakes, and Pecorino Romano cheese. This recipe highlights the perfect balance of salty, spicy, and tangy flavors, making it a comforting and classic Roman favorite.
Ingredients
Sauce Ingredients
- 2 Tbsp extra virgin olive oil
- 6 oz. guanciale, diced into tiny cubes (about 1/4-inch)
- 1 cup finely chopped yellow onion (1 small)
- 2 tsp minced garlic (2 cloves)
- 1 (28 oz) can San Marzano tomatoes, finely crushed by hand
- 1/3 cup dry white wine
- 1/4 tsp red pepper flakes, or to taste
- Salt and freshly ground black pepper, to taste
Pasta & Garnish
- 16 oz. dry bucatini pasta
- 3/4 cup finely shredded Pecorino Romano cheese
- 2 Tbsp minced parsley (optional, for garnish)
Instructions
- Boil the pasta water: Bring a large pot of water to a vigorous boil, adding a light pinch of salt; this will be for cooking the bucatini pasta to al dente texture.
- Cook the guanciale: Heat the extra virgin olive oil in a 12-inch sauté pan over medium heat. Add the diced guanciale and sauté until it is golden brown and crisp, about 5 minutes. Once cooked, transfer the guanciale to a plate but leave the rendered fat in the pan.
- Sauté aromatics: With the guanciale fat still in the pan, return the pan to medium heat. Add the finely chopped onion and sauté for 3 minutes until softened, then add minced garlic and sauté for an additional 20 seconds to release its aroma.
- Add tomatoes and season: Pour in the crushed San Marzano tomatoes, white wine, and red pepper flakes. Return the guanciale to the pan and season with freshly ground black pepper. Stir to combine, bring the sauce to a simmer, then reduce heat to low and let it simmer uncovered for 15 to 20 minutes to reduce and thicken.
- Cook pasta: While the sauce simmers, cook the bucatini pasta in the boiling water according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Toss pasta with sauce: Add the drained pasta to the sauce and toss well to coat. Sprinkle the Pecorino Romano cheese over the pasta and toss again. Adjust seasoning with salt if needed (usually minimal due to the cheese and guanciale saltiness). Use reserved pasta water to thin the sauce if it seems too thick.
- Serve garnished: Plate the pasta immediately and garnish with minced fresh parsley if desired for a touch of color and freshness.
Notes
- Guanciale is traditional, but pancetta can be used as a substitute if unavailable.
- If using pancetta or bacon, reduce added salt as these are also salty.
- Pecorino Romano cheese adds a sharp, salty flavor essential for authenticity. Avoid substituting with Parmesan if possible.
- San Marzano tomatoes are preferred for their sweetness and low acidity, but good canned plum tomatoes can work.
- Reserve some pasta cooking water to adjust sauce consistency without diluting flavor.
- Red pepper flakes can be adjusted for preferred spice level.
- This dish is best enjoyed immediately to retain the perfect texture and temperature.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
