Bucatini 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.
Few dishes capture the essence of Roman cuisine quite like Bucatini all’Amatriciana. This classic pasta dish is an example of simplicity meeting bold layers of flavor, resulting in a comforting, satisfying meal.
Bucatini all’Amatriciana is seasoned with guanciale, a cured pork cheek known for its rich, fatty flavor. Crispy guanciale brings a savory richness that perfectly balances the brightness of hand-crushed San Marzano tomatoes and the saltiness of Pecorino Romano. These famous crushed Italian tomatoes 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.
Why You’ll Love It
Authentic and comforting. A true Roman classic with simple, high-quality ingredients and big flavor.
Restaurant-worthy at home. Crisp guanciale and hand-crushed tomatoes make this feel like dining in Italy.
Ready in under 40 minutes. Perfect for a quick but impressive weeknight pasta night.
Ingredient Notes
- Guanciale: Traditional and richly flavored; substitute pancetta if unavailable.
- San Marzano tomatoes: Their natural sweetness and low acidity make the sauce shine.
- Pecorino Romano: Salty, tangy cheese that ties everything together.
- Bucatini: The hollow shape holds sauce beautifully; use spaghetti if needed.
- White wine: Optional but adds a lovely brightness and depth.
Steps to Make Bucatini all’Amatriciana
- Bring a large pot of salted water to a boil for the pasta. In a large skillet, heat olive oil and cook the guanciale until crisp and browned. Remove it to a paper towel-lined plate.
- Sauté shallots in the rendered fat until softened, then add the garlic and cook briefly. Deglaze with white wine (if using), cooking until it reduces. Add the crushed tomatoes, red pepper flakes, and a pinch of salt; simmer gently while the pasta cooks.
- Cook bucatini until al dente, reserving some pasta water. Stir the guanciale (reserving a little for garnish) and half of the Pecorino into the sauce. Add the pasta and toss well, adding splashes of cooking water until the sauce clings to each strand. Serve hot, topped with the remaining guanciale and Pecorino Romano.
Recipe Variations
- Pancetta swap. Use pancetta if guanciale isn’t available; it delivers similar richness.
- Spicy version. Increase the red pepper flakes or add a pinch of Calabrian chili paste.
- No wine. Omit the white wine and use a spoonful of pasta water to loosen the sauce.
- Vegetarian. Skip the guanciale and add sautéed mushrooms for umami depth.
Serving Suggestions
- Serve with a crisp green salad or roasted vegetables.
- Add crusty bread or garlic focaccia to soak up the sauce.
- Pair with a glass of Italian red wine such as Montepulciano or Chianti.
How to Store and Reheat
Refrigerate. Store leftovers in an airtight container for up to 3 days.
Freeze? Not ideal—the sauce texture changes—but you can freeze for up to 2 months if needed.
To Reheat. Warm gently in a skillet with a splash of water or broth until heated through; avoid overheating to keep the pasta tender.
Bucatini all’Amatriciana
Ingredients
- 1 pound bucatini, dried
- 2 tablespoons kosher salt for the cooking water, plus more to taste
- 8 ounces guanciale, chopped
- 1/4 cup shallots, finely chopped
- 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 tomatoes, San Marzano, 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.
- 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.
- 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.
- Add the bucatini to the boiling water and cook for 8 minutes or until al dente.
- 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.
- Reserve 1/2 cup of the pasta cooking water and drain the pasta.
- Reserve 2 to 3 tablespoons of the guanciale for garnish and add the rest to the pan along with half of the grated Pecorino.
- 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.
- Serve with the reserved guanciale and grated pecorino.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
