If you are craving an Italian classic that bursts with bold flavors and comforting textures, you cannot go wrong with this Bucatini all’Amatriciana Recipe. This dish showcases perfectly al dente bucatini pasta coated in a luscious sauce made from crispy guanciale, spicy red pepper flakes, and rich tomato passata, all finished with a generous sprinkle of sharp Pecorino Romano cheese. It is a genuine Roman delight that transforms simple ingredients into a memorable meal, perfect for sharing with friends or savoring on a cozy night in.
Ingredients You’ll Need
The beauty of Bucatini all’Amatriciana Recipe lies in its simplicity; every ingredient plays a crucial role in creating the sauce’s irresistible depth and harmony. From the savory guanciale to the tangy tomatoes and the creamy Pecorino Romano, these ingredients work together to deliver an authentic taste experience.
- 12 ounces bucatini pasta: This hollow spaghetti-like pasta holds the sauce beautifully, giving each bite a flavorful burst.
- 6 ounces guanciale diced: The star cured pork cheek that imparts richness and crispy texture; pancetta can substitute if guanciale is unavailable.
- 1 tablespoon olive oil (optional): Use only if your guanciale lacks enough fat to render a silky sauce base.
- 1/2 teaspoon red pepper flakes: Adds a subtle kick that awakens the taste buds without overpowering the dish.
- 1 cup canned crushed tomatoes or tomato passata: Provides a smooth, slightly sweet base that balances the savory meat beautifully.
- 1/2 teaspoon salt plus more for pasta water: Essential for seasoning the sauce and pasta to perfection.
- 1/4 teaspoon freshly ground black pepper: Enhances the overall flavor and gives a gentle warmth to the sauce.
- 3/4 cup finely grated Pecorino Romano cheese: Brings a sharp, salty tang that finishes the dish with authentic Roman flair.
How to Make Bucatini all’Amatriciana Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of well-salted water to a boil. Salted water is a game changer for pasta dishes because it seasons the pasta from the inside out. Add the bucatini and cook according to the package directions until al dente, typically just tender but still with a slight bite. Remember to reserve 1/2 cup of the pasta water before draining the pasta—this starchy water is a secret ingredient to help marry the sauce and pasta beautifully.
Step 2: Crisp the Guanciale
While your pasta is cooking, place the diced guanciale in a large skillet over medium heat. As the fat renders out, the guanciale crisps up and creates the rich, flavorful base for the sauce. This step usually takes about 6 to 8 minutes; patience here pays off with incredible texture and taste. If your guanciale is leaner, add that tablespoon of olive oil now to help things along.
Step 3: Add Heat and Tomatoes
Once the guanciale is crispy, sprinkle in the red pepper flakes and cook just for 30 seconds to release their aroma. Then, stir in the crushed tomatoes and freshly ground black pepper. Let the sauce simmer gently for around 8 to 10 minutes until it thickens slightly and the flavors meld together into a rich, savory tomato sauce.
Step 4: Toss Pasta with Sauce
Add the drained bucatini to the skillet with the sauce. Pour in a splash of the reserved pasta water to help loosen the sauce and coat every strand of bucatini luxuriously. Toss everything gently but thoroughly, then remove the pan from the heat. Stir in half of the Pecorino Romano cheese so it melts into the sauce, creating a silky finish that makes every bite irresistible.
Step 5: Serve With Cheese
Plate the pasta immediately and top generously with the remaining Pecorino Romano cheese. This final touch brings brightness and the unmistakable tang that defines the Bucatini all’Amatriciana Recipe.
How to Serve Bucatini all’Amatriciana Recipe
Garnishes
Simple garnishes work best here. A sprinkle of extra finely grated Pecorino Romano cheese is a no-brainer to elevate the plate with salty richness. Some freshly cracked black pepper right before serving adds an aromatic punch. If you’d like a touch of freshness, a few torn basil leaves or a small sprinkle of finely chopped flat-leaf parsley can add great color and a subtle herbaceous note without overpowering the classic flavors.
Side Dishes
To round out your meal, consider a crisp green salad dressed simply with lemon juice and good olive oil to cut through the richness of the amatriciana sauce. Rustic Italian bread or focaccia is perfect for mopping up any leftover sauce. Roasted seasonal vegetables or sautéed greens like spinach or kale also make lively, healthy companions for this hearty pasta dish.
Creative Ways to Present
If you want to impress guests or just jazz up your dinner table, serve the Bucatini all’Amatriciana Recipe in shallow wide bowls so each portion looks abundant and inviting. You can also drizzle a little extra virgin olive oil or a few drops of chili oil on top for a glossy finish and an extra hint of flavor. For a festive touch, place a thin crisp pancetta chip or a small sprig of fresh herb perched atop each serving.
Make Ahead and Storage
Storing Leftovers
Bucatini all’Amatriciana Recipe tastes great even as leftovers. Store any uneaten portion in an airtight container in the refrigerator for up to 2 days. To keep the pasta from absorbing too much sauce and becoming mushy, it’s ideal to store the sauce and pasta separately if possible.
Freezing
Because the sauce contains rendered pork fat and fresh cheese, freezing is not the best method for preserving this dish’s texture and flavor. However, if you must, freeze the sauce alone in a freezer-safe container for up to one month. Avoid freezing the cooked pasta to maintain the best texture.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of water or broth to loosen the sauce if needed. If reheating pasta and sauce together, do so carefully to avoid overcooking the bucatini. Warm through until just heated without boiling again to preserve the perfect al dente bite.
FAQs
What is guanciale, and can I substitute it?
Guanciale is Italian cured pork cheek prized for its rich fat and delicate flavor. If you can’t find it, pancetta makes a good substitute, but avoid using regular bacon as it contains smoke and stronger flavors that change the dish’s character.
Can I use spaghetti instead of bucatini?
Yes, spaghetti works well if bucatini is unavailable, but bucatini’s hollow center helps trap the sauce inside each strand, offering a uniquely satisfying bite that’s worth seeking out.
Why is Pecorino Romano preferred over Parmesan?
Pecorino Romano has a sharper, saltier profile with a distinctive tang that perfectly complements the pork and tomato sauce, giving Bucatini all’Amatriciana Recipe its signature taste. Parmesan is milder and less salty, making it less authentic for this classic.
Should I add garlic or onions?
Traditional Amatriciana recipes do not include garlic or onions. The focus is on the guanciale, tomato, and cheese flavors. Adding these ingredients will change the authenticity but can be considered personal preference.
How spicy is Bucatini all’Amatriciana due to red pepper flakes?
The red pepper flakes add just a gentle warmth rather than intense heat, making the dish accessible for most palates but with a pleasant kick. You can always adjust the amount to suit your taste.
Final Thoughts
There is something utterly satisfying about making and savoring a classic Bucatini all’Amatriciana Recipe at home. It’s a dish that embodies the beauty of uncomplicated ingredients brought together with love and a few simple techniques. Give it a try for your next dinner—you’ll enjoy the rich flavors, comforting textures, and the timeless taste of Italian tradition on your plate. Buon appetito!
Print
Bucatini all’Amatriciana Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Bucatini all’Amatriciana is a classic Roman pasta dish featuring bucatini noodles tossed in a savory sauce made from crispy guanciale, spicy red pepper flakes, and rich tomato passata. Finished with a generous sprinkle of Pecorino Romano cheese, this recipe offers an authentic Italian flavor with a perfect balance of heat, saltiness, and umami. Perfect for a comforting yet elegant meal ready in just 30 minutes.
Ingredients
For the Pasta
- 12 ounces bucatini pasta
- Salt, for pasta water
For the Sauce
- 6 ounces guanciale, diced (or pancetta if unavailable)
- 1 tablespoon olive oil (optional, if guanciale is very fatty)
- 1/2 teaspoon red pepper flakes
- 1 cup canned crushed tomatoes or tomato passata
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
To Finish
- 3/4 cup finely grated Pecorino Romano cheese, divided
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the bucatini and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Render the Guanciale: While the pasta cooks, heat a large skillet over medium heat. Add the diced guanciale (and olive oil if using) and cook until the fat renders and the meat becomes crisp, about 6 to 8 minutes.
- Add Spices and Tomatoes: Stir in the red pepper flakes and cook for 30 seconds until fragrant. Then add the crushed tomatoes and freshly ground black pepper. Season with 1/2 teaspoon salt. Let the sauce simmer gently for 8 to 10 minutes until it thickens slightly.
- Toss Pasta with Sauce: Add the drained bucatini to the skillet with the sauce. Add a splash of the reserved pasta water to loosen the sauce if necessary. Toss everything vigorously to coat the pasta evenly.
- Finish with Cheese and Serve: Remove the skillet from heat and stir in half of the Pecorino Romano cheese. Serve the pasta immediately, garnished with the remaining cheese on top.
Notes
- Traditional Amatriciana does not include onion or garlic, so omit these for authentic flavor.
- Use guanciale and Pecorino Romano for the most genuine taste; pancetta or Parmesan can be used only as substitutes.
- Adjust red pepper flakes to your preferred level of spiciness.
- Reserve some pasta water to adjust the sauce consistency as needed.
