Bucatini all’Amatriciana Recipe
Bucatini all’Amatriciana is the kind of recipe that instantly transports you to a hilltop trattoria in central Italy, even if you’re just in your own kitchen. This dish balances rich guanciale, tangy tomato sauce, and a generous dusting of Pecorino Romano, all tangled around those signature hollow strands of bucatini. The result is a beautifully savory, slightly spicy pasta that’s equal parts comforting and impressive—perfect for a weeknight treat or a special dinner with friends. If you’ve been craving authentic Italian flavors, you’ll adore how every forkful of this timeless classic comes alive.
Ingredients You’ll Need
What makes Bucatini all’Amatriciana shine is its short ingredient list—each component brings something crucial to the finished dish. Focus on quality here, and you’ll be rewarded with unbeatable richness and depth!
- Bucatini pasta: These long, hollow noodles capture sauce like magic and give the dish its signature texture.
- Guanciale (or pancetta): The traditional cured pork cheek infuses the sauce with delicious richness, but pancetta is a fine substitute if needed.
- Olive oil: A little olive oil boosts the flavor of the guanciale and forms the base of a luscious sauce.
- Red pepper flakes (optional): Add a touch of heat to balance the rich pork and cheese—adjust to your taste!
- Whole peeled tomatoes: Hand-crushing brings a rustic texture and fresh tomato flavor to your sauce.
- Salt: Just enough to bring all the flavors together—taste and adjust as you go.
- Black pepper: Enhances the sauce’s flavor and gives a gentle warmth without being overpowering.
- Pecorino Romano cheese: Robust, salty, and tangy—this sheep’s milk cheese is a signature finishing touch.
How to Make Bucatini all’Amatriciana
Step 1: Cook the Bucatini
Start by bringing a large pot of generously salted water to a rolling boil. Add your bucatini, stirring to separate the strands. Cook until just al dente, usually 8 to 9 minutes, as the pasta will keep cooking in the sauce. Be sure to reserve about half a cup of the starchy cooking water before you drain the pasta—this will help bring the whole dish together later!
Step 2: Crisp Up the Guanciale
While the pasta is cooking, place a large skillet over medium heat and add the olive oil. Toss in the diced guanciale. Let it sizzle, stirring occasionally until the fat renders and the pieces turn beautifully golden and crisp—this takes about 5 to 6 minutes. The fragrance alone will tease your appetite! If you’re using pancetta instead, the process is exactly the same.
Step 3: Spice and Simmer the Sauce
Next, sprinkle in your red pepper flakes and let them bloom in the hot oil for about 30 seconds—just long enough to release their fragrance. Pour in the hand-crushed tomatoes, making sure any juices go in too. Add salt and black pepper, then simmer the sauce gently for 10 to 12 minutes. It should thicken up and develop deep, savory flavors as the guanciale infuses the sauce.
Step 4: Combine Pasta and Sauce
Add the drained bucatini right into the skillet with your bubbling sauce. Toss everything together, turning and folding the pasta so each strand gets coated in that rich, porky tomato goodness. Drizzle in some reserved pasta water a splash at a time to get just the right silky consistency—the sauce should cling but not overwhelm.
Step 5: Finish with Pecorino Romano
With the heat off, sprinkle in the Pecorino Romano and give everything a final toss. The cheese will melt into the sauce, making it creamy and slightly sharp. Taste and adjust the seasoning if necessary. All that’s left is to serve your Bucatini all’Amatriciana straight away with extra cheese on top for good measure.
How to Serve Bucatini all’Amatriciana
Garnishes
This pasta shines with a minimalist approach! Sprinkle an extra shower of grated Pecorino Romano on each bowl, and maybe a pinch of black pepper or fresh parsley for a touch of color. Let the simple, bold ingredients take the spotlight.
Side Dishes
Pair Bucatini all’Amatriciana with a crisp green salad—think peppery arugula or tender lettuces dressed simply with olive oil and lemon. A hunk of crusty bread is perfect for sopping up every last bit of sauce, making your meal feel straight out of Rome.
Creative Ways to Present
For a dinner party, twirl the pasta into elegant nests with tongs before plating. You might also serve it family-style on a big platter for that welcoming Italian feel. To level up, garnish with a few fried guanciale pieces or even a drizzle of artisan olive oil right before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), allow the pasta to cool, then store it in an airtight container in the fridge. Bucatini all’Amatriciana will keep well for up to three days, and the flavors only deepen as it sits.
Freezing
This dish freezes surprisingly well. Portion out cooled pasta and sauce into freezer-safe containers or bags. It’s best enjoyed within two months—perfect for stashing away a taste of Italy for a rainy day. Just be sure to reheat gently so the pasta doesn’t get mushy.
Reheating
Warm leftovers in a skillet over low heat with a splash of water or extra sauce if you have it. Alternatively, a quick microwave blast works too! Finish with fresh Pecorino Romano to revive the dish’s signature zest.
FAQs
Can I use spaghetti instead of bucatini?
You can, though bucatini’s hollow shape really helps capture more sauce and delivers the truest Amatriciana experience. Still, in a pinch, spaghetti will be delicious!
What’s the difference between guanciale and pancetta?
Guanciale is cured pork cheek, which gives an unmistakable depth and richness to Bucatini all’Amatriciana. Pancetta, from pork belly, is a bit milder but also adds great savory notes if you can’t find guanciale.
Can I make Bucatini all’Amatriciana vegetarian?
The signature flavor comes from the cured pork, but for a vegetarian twist, sauté finely chopped mushrooms for umami depth, and boost seasoning with smoked paprika for complexity.
Why crush the tomatoes by hand instead of using prepared sauce?
Hand-crushing the tomatoes yields a more rustic texture and fresher flavor, allowing the sweetness and acidity of the tomatoes to shine in every bite of your Bucatini all’Amatriciana.
Is Pecorino Romano essential, or can I use Parmesan?
While Parmesan is delicious, Pecorino Romano is the traditional choice. Its sharper, saltier profile brings out the very best in this dish!
Final Thoughts
Don’t let the simple ingredient list fool you—Bucatini all’Amatriciana packs an incredible punch of flavor and comfort. Whether you’re a pasta pro or new to Italian classics, you’ll find both joy and ease in making this dish your own. Gather your ingredients, invite a friend or two, and let the aromas transport you to Italy. Buon appetito!
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Bucatini all’Amatriciana Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta coated in a savory tomato sauce with crispy guanciale and Pecorino Romano cheese. This flavorful and comforting dish is a favorite for pasta lovers.
Ingredients
Pasta:
- 12 ounces bucatini pasta
Sauce:
- 4 ounces guanciale (or pancetta), diced
- 2 tablespoons olive oil
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup Pecorino Romano cheese, grated, plus extra for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook bucatini until al dente; reserve 1/2 cup pasta water, then drain.
- Prepare the Sauce: In a large skillet over medium heat, cook guanciale in olive oil until crispy and golden, about 5–6 minutes. Add red pepper flakes and cook for 30 seconds. Stir in crushed tomatoes, salt, and black pepper; simmer for 10–12 minutes until slightly thickened.
- Combine and Serve: Add cooked pasta to the skillet and toss to coat, adding reserved pasta water as needed for sauce consistency. Stir in Pecorino Romano, adjust seasoning, and serve with extra cheese on top.
Notes
- For authentic flavor, use guanciale over pancetta and Pecorino Romano over Parmesan.
- This dish pairs perfectly with a simple green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 recipe
- Calories: 480 kcal
- Sugar: 8 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 4 g
- Protein: 17 g
- Cholesterol: 35 mg
