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
Scale
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.
