Few dishes capture the essence of Roman cuisine quite like Bucatini all’Amatriciana. This classic pasta dish is an example of simplicity meeting bold, layered flavors, resulting in a comforting and deeply satisfying meal.
At the core of Bucatini all’Amatriciana is guanciale, a cured pork cheek known for its rich, fatty flavor. When rendered and crisped, it lends a deeply savory essence to the dish, providing the perfect counterpoint to the bright acidity of San Marzano tomatoes. These famous Italian tomatoes, hand-crushed and simmered to perfection, form a luscious sauce that coats every strand of bucatini.
My version of the classic dish includes finely chopped shallots, grated garlic, and a splash of white wine (optional but highly recommended), for a bright sauce with layers of bright flavor. A dash of red pepper flakes brings just the right amount of warmth, while finely grated Pecorino Romano cheese ties everything together with its salty, nutty essence. Unlike other Roman pasta dishes like Carbonara or Cacio e Pepe, which rely on a creamy texture, Bucatini all’Amatriciana thrives on its bold, tomato-based sauce that clings to the pasta beautifully.
Speaking of pasta, bucatini is the ideal choice for this dish. Its hollow center allows it to soak up the sauce, ensuring that every bite bursts with flavor. Though some may opt for spaghetti, true purists know that bucatini’s chewy texture and tubular shape make all the difference.
Making Bucatini all’Amatriciana at home is a rewarding experience, allowing you to bring a piece of Roman tradition to your table. Whether served as a quick weeknight dinner or as part of an Italian-themed feast, this dish is guaranteed to impress. Follow the recipe below to create a bowl of delicious bucatini all’Amatriciana!
PrintBucatini all’Amatriciana
This classic bucatini all’Amatriciana, with crisp guanciale, pecorino Romano cheese, and bright San Marzano tomatoes, is loaded with flavor and incredibly satisfying. When people say “layers of flavor,” they are talking about dishes like this.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 servings 1x
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Ingredients
- 1 pound dried bucatini
- 2 tablespoons kosher salt plus more to taste
- 8 ounces chopped guanciale
- 1/4 cup finely chopped shallots
- 3 cloves garlic, minced
- 1/4 cup dry white wine, optional
- 1/2 teaspoon red pepper flakes (or freshly ground black pepper)
- 3 ounces Pecorino Romano cheese, grated
- 1 28-ounce can whole San Marzano tomatoes, crushed by hand, with juice
Instructions
- Add 2 tablespoons of kosher salt to a large pot of water and bring to a boil over medium-high heat.
Credit: Diana Rattray - Heat 1 tablespoon of olive oil in a large sauté pan or deep skillet over medium heat. Add the guanciale and cook for 4 to 6 minutes or until crisp and browned; transfer the guanciale to a paper towel-lined tray to drain.
Credit: Diana Rattray - Add the shallots and sauté for 3 minutes, then add the garlic and sauté for 2 more minutes. Deglaze the pan with the white wine if desired and cook until the wine has dissolved. Add the red pepper flakes or black pepper.
Credit: Diana Rattray - Add the bucatini to the boiling water and cook for 8 minutes or until al dente.
Credit: Diana Rattray - While the pasta is cooking, add the hand-crushed tomatoes and juices to the pan. Bring to a simmer, reduce the heat to low, and simmer for 8 minutes.
Credit: Diana Rattray - Reserve 1/2 cup of the pasta cooking water and drain the pasta.
Credit: Diana Rattray - Reserve 2 to 3 tablespoons of the guanciale for garnish and add the rest to the pan along with half of the grated Pecorino.
Credit: Diana Rattray - Add the drained pasta to the sauce and increase the heat to medium-low. Toss until the pasta is well coated with sauce, adding small amounts of the cooking water to increase the sauciness.
Credit: Diana Rattray - Serve with the reserved guanciale and grated pecorino.
Credit: Diana Rattray
Equipment
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