Bucatini all’Amatriciana Recipe Guide

Bucatini all’Amatriciana is a classic Italian pasta dish that originates from Amatrice, a picturesque town in central Italy. Its roots lie in humble traditions, showcasing the rich flavors of simple, high-quality ingredients. From my own personal experience, this dish captures the essence of Italian cooking: straightforward yet packed with flavor. Let me show you how I make this timeless recipe in a way that’s approachable for beginners while maintaining its authentic charm.

Recipe Overview

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Time to Stand: None
• Total Time: 35 minutes
• Ease of Cooking: Easy
• Servings: 4
• Calories: ~450 kcal per serving
• Cost of Ingredients: Moderate

Cuisine: Italian

Course: Main Dish

Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Wooden spoon or spatula
• Fine grater (for cheese)
• Knife and cutting board
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Ingredients

• 400g (14 oz) bucatini pasta
• 150g (5 oz) guanciale (cured pork cheek) or pancetta, diced
• 1 small onion (optional, see tips), finely chopped
• 400g (14 oz) canned San Marzano tomatoes, crushed
• 1 small red chili or 1/4 teaspoon chili flakes (optional, for heat)
• 50g (1.7 oz) Pecorino Romano cheese, finely grated
• 2 tablespoons olive oil
• Salt, to taste
• Black pepper, to taste
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Step-by-Step Instructions

Step 1: Prepare the Pasta

1. Bring a large pot of salted water to a rolling boil.
2. Add the bucatini pasta and cook according to the package instructions, until al dente. Reserve about 1 cup of pasta water before draining.

Step 2: Cook the Guanciale

1. Heat a large skillet over medium heat. Add the guanciale and cook for 5-7 minutes, stirring occasionally, until it turns golden and crispy.
2. If the guanciale releases too much fat, you can remove a bit, but leave enough for flavor.

Step 3: Build the Sauce

1. (Optional) Add the finely chopped onion to the skillet and sauté until translucent, about 3 minutes.
2. Stir in the crushed tomatoes and chili (if using). Let the sauce simmer gently for 10-12 minutes, stirring occasionally, until it thickens slightly.
3. Season with a pinch of salt and freshly ground black pepper.

Step 4: Combine Pasta and Sauce

1. Add the drained bucatini to the skillet with the sauce. Toss well to coat the pasta evenly.
2. Gradually add a splash of reserved pasta water if the sauce seems too thick.

Step 5: Final Touches

1. Remove the skillet from the heat. Sprinkle half of the grated Pecorino Romano and toss again.
2. Serve immediately, garnished with the remaining Pecorino Romano and a twist of freshly ground black pepper.

Tips & Variations

• Vegetarian Substitution: Swap guanciale with smoked tofu or sautéed mushrooms for a vegetarian twist.
• Gluten-Free Option: Use gluten-free bucatini or spaghetti.
• Spicy Variation: Increase the chili for a spicier kick, or omit it entirely for a milder dish.
• Onion Debate: Traditional Amatriciana recipes do not include onion. However, adding it can introduce a subtle sweetness to the sauce—experiment to find your preference.
• Cheese Swap: While Pecorino Romano is traditional, Parmesan can be used in a pinch.
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Notes on What to Expect

Expect a hearty dish where the smoky, savory notes of guanciale complement the tangy sweetness of the tomatoes, all tied together with the salty sharpness of Pecorino Romano. The bucatini’s hollow structure captures the sauce beautifully, ensuring every bite is bursting with flavor.

Nutritional Information Per Serving

• Calories: ~450 kcal
• Protein: 16g
• Carbohydrates: 55g
• Fat: 16g
• Fiber: 4g
• Sodium: ~800mg

Closing 

I hope this guide has made preparing Bucatini all’Amatriciana seem a little less daunting! Have you tried it before, or is this your first time diving into Italian cuisine? Please, be honest, and let me know in the comments below. I love hearing feedback from real people like you, so don’t hesitate to leave your honest comment, I look forward to reading it! 🍝