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Bucatini all’Amatriciana

A serving bowl with bucatini all'Amatriciana topped with grated pecorino Romano and extra guanciale.
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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.

Ingredients

Scale
  • 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

  1. Add 2 tablespoons of kosher salt to a large pot of water and bring to a boil over medium-high heat.
    Add 2 tablespoons of salt to the bucatini cooking water; it should taste like the ocean.
    Credit: Diana Rattray
  2. 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.
    Guanciale is cooked until crisp then drained on paper towels.
    Credit: Diana Rattray
  3. 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.
    Shallots and garlic are sauteéd in the fat left in the pan, then the pan is glazed with wine and red pepper flakes are added.
    Credit: Diana Rattray
  4. Add the bucatini to the boiling water and cook for 8 minutes or until al dente.
    The bucatini is added to the boiling water.
    Credit: Diana Rattray
  5. 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.
    Hand crushed San Marzano tomatoes are simmered while the pasta cooks.
    Credit: Diana Rattray
  6. Reserve 1/2 cup of the pasta cooking water and drain the pasta.
    The pasta is drained.
    Credit: Diana Rattray
  7. Reserve 2 to 3 tablespoons of the guanciale for garnish and add the rest to the pan along with half of the grated Pecorino.
    Half of the cheese and most of the guanciale are added to the sauce.
    Credit: Diana Rattray
  8. 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.
    The pasta is added to the sauce and tossed with some of the cooking water to build a saucy mixture.
    Credit: Diana Rattray
  9. Serve with the reserved guanciale and grated pecorino.
    A serving bowl with bucatini all'Amatriciana topped with grated pecorino Romano and extra guanciale.
    Credit: Diana Rattray

Equipment

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Find it online: https://classic-recipes.com/bucatini-all-amatriciana/

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