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.
Bucatini all’Amatriciana is one of Italy’s great minimalist pasta dishes—just a handful of ingredients, yet the flavor is unmistakably deep and layered. Crisp guanciale provides a rich, savory base, Pecorino Romano adds sharpness and salt, and San Marzano tomatoes bring bright acidity that balances the fat beautifully. When all these components melt together with starchy pasta water and springy bucatini, the result is a silky, satisfying pasta that feels far more complex than the ingredient list suggests.
This dish comes from the town of Amatrice in central Italy and remains a staple of Roman cuisine. Its charm lies in the contrast between textures—crisp guanciale against the thick, hollow strands of bucatini—and the interplay of bold, punchy flavors. It’s a dish worthy of guests, yet simple enough for a weeknight meal, and once you master the technique, it becomes one of those recipes you return to again and again.
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.
What You’ll Like About This Recipe
- Big flavor from simple ingredients. With just guanciale, tomatoes, Pecorino Romano, and pasta, this dish creates a balanced, deeply savory sauce. The pork provides richness, the tomatoes brighten it, and the Pecorino ties everything together. It’s proof that a short ingredient list can produce immense flavor.
- Authentic texture and technique. Using bucatini gives you that signature chew and hollow center that captures the sauce beautifully. Tossing the pasta directly in the skillet allows emulsification with the rendered pork fat and reserved pasta water, creating a glossy, clinging sauce.
- Quick enough for weeknights. Even with its layered flavor, this recipe comes together in under 40 minutes. Most of the cooking happens while the pasta water heats, making it an ideal option when you want something special without a long time commitment.
- Easy to customize while staying true to tradition. You can adjust the heat, add wine, or swap in pancetta if guanciale isn’t available. None of these changes compromise the heart of the dish, allowing you to tailor it to your preferences.
- A crowd-pleaser with classic Italian comfort vibes. The combination of salty cheese, savory pork, and hearty pasta appeals to nearly everyone. It’s richly satisfying without overwhelming heaviness, and the leftovers reheat beautifully.
Ingredient Notes
- Guanciale – Traditional and preferred for its rich, silky fat and pronounced pork flavor. If unavailable, pancetta is the closest substitute. Bacon works in a pinch but introduces smokiness not found in the original dish.
- San Marzano tomatoes – These give the sauce sweetness and balanced acidity. Crushing them by hand creates a rustic texture that blends well with bucatini.
- Pecorino Romano – Its sharp, salty edge is essential to the dish. Grate it finely so it melts smoothly into the sauce.
- Bucatini – Thick, tubular pasta that holds sauces exceptionally well. Spaghetti or rigatoni can be used if bucatini is unavailable.
- Red pepper flakes – Provide gentle heat, but freshly ground black pepper is traditional in many versions. Adjust based on your preferred spice level.
Steps to Make Bucatini all’Amatriciana
- Start by crisping the guanciale gently so the fat renders slowly and evenly. This creates the flavorful base of the sauce and ensures the pork turns golden rather than burnt.
- Sauté the shallots and garlic in the rendered fat to build depth. Deglazing with wine is optional but helps lift browned bits and adds brightness before the tomatoes go in.
- Add the tomatoes and let them simmer long enough to thicken slightly. This reduces acidity and encourages the flavors to meld with the pork fat.
- Cook the bucatini until al dente, reserving starchy pasta water. Adding this water later helps emulsify the sauce into a glossy consistency that clings to the noodles.
- Combine the pasta with the sauce, guanciale, and some Pecorino. Toss vigorously, adding pasta water as needed to loosen and enrich the sauce.
- Garnish with reserved guanciale pieces and more Pecorino just before serving for texture and contrast.
Pro Tips
- Render the guanciale slowly to extract maximum flavor without scorching.
- Crush the tomatoes by hand for a rustic texture that integrates well with bucatini.
- Salt the pasta water generously; it seasons the pasta from within.
- Reserve pasta water before draining—this is key to emulsifying the sauce.
- Toss the pasta vigorously in the skillet to help the sauce cling properly.
Recipe Variations
- Use pancetta instead of guanciale. While guanciale is traditional, pancetta produces a similar texture and flavor profile with slightly less richness.
- Add a splash of wine. White wine or red wine adds brightness and complexity. Let it reduce before adding tomatoes.
- Play with heat levels. Increase or decrease red pepper flakes to match your preference, or swap for black pepper for a more traditional Roman-style preparation.
- Try different pasta shapes. Spaghetti, tonnarelli, or rigatoni all absorb the sauce well if bucatini is unavailable.
- Finish with butter. A small pat added at the end softens the acidity of the tomatoes and adds a silky finish.
Serving Suggestions
- Serve with a simple green salad dressed in lemon and olive oil for balance.
- Add extra Pecorino Romano at the table for those who enjoy a saltier finish.
- Pair with crusty olive-studded focaccia to soak up the rich tomato sauce.
- Choose a dry white or light red wine to complement the dish’s savory depth.
How to Store
- Refrigerate leftovers in a sealed container for up to 3 days. The sauce continues to develop flavor and reheats well.
- Freeze the sauce separately from the pasta for the best texture. Pasta softens when frozen but can still be stored if needed for short-term freezing.
- Reheat gently in a skillet with a splash of water to loosen the sauce and restore its silky consistency.
Frequently Asked Questions
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.
