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

Bucatini all'Amatriciana

Diana Rattray
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.
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Servings 6 to 8 servings
Calories 623
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

Ingredients
  

  • 2 tbsp kosher salt for the cooking water, plus more to taste
  • 8 ounces guanciale, 1/4-inch dice
  • ¼ cup finely chopped shallots
  • 3 cloves garlic, minced
  • ¼ cup dry white wine (optional)
  • ½ tsp red pepper flakes or freshly ground black pepper
  • 1 pound bucatini, dried
  • 1 cup grated Pecorino Romano cheese, divided
  • 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.
    2 tbsp kosher salt for the cooking water
    Add 2 tablespoons of salt to the bucatini cooking water; it should taste like the ocean.
  • Add the guanciale to a large skillet and cook for 4 to 6 minutes or until crisp and browned; transfer the guanciale to a paper towel-lined tray to drain.
    8 ounces guanciale
    Guanciale is cooked until crisp then drained on paper towels.
  • Add the shallots to the rendered fat in the skillet and sauté for 3 minutes, then add the garlic and sauté for 1 more minute. Deglaze the pan with white wine, if desired, and cook until the wine has evaporated. Add the red pepper flakes or black pepper.
    1/4 cup finely chopped shallots | 3 cloves garlic | 1/4 cup dry white wine (optional) | 1/2 tsp red pepper flakes or freshly ground 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.
  • Add the bucatini to the boiling water and cook for 8 minutes or until al dente.
    1 pound bucatini
    The bucatini is added to the boiling water.
  • 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.
    1 28-ounce can whole tomatoes
    Hand crushed San Marzano tomatoes are simmered while the pasta cooks.
  • Reserve 1/2 cup of the pasta cooking water and drain the pasta.
    The pasta is drained.
  • Reserve 2 to 3 tablespoons of the diced guanciale for garnish and add the rest to the pan along with half of the grated Pecorino.
    ½ cup grated pecorino romano cheese
    Half of the cheese and most of the guanciale are added to the sauce.
  • 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 loosen and increase the sauciness.
    The pasta is added to the sauce and tossed with some of the cooking water to build a saucy mixture.
  • Serve with the reserved guanciale and grated pecorino.
    ½ cup grated pecorino romano cheese
    A serving bowl with bucatini all'Amatriciana topped with grated pecorino Romano and extra guanciale.

Nutrition

Calories: 623kcalCarbohydrates: 59gProtein: 19gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 55mgSodium: 503mgPotassium: 230mgFiber: 3gSugar: 3gVitamin A: 110IUVitamin C: 1mgCalcium: 175mgIron: 1mg

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.

Keyword amatriciana, bucatini, pasta recipe, pecorino, san marzano
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