Step-by-Step Instructions

Step 1: Prepare the Pasta

Bring a large pot of salted water to a rolling boil.

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

Heat a large skillet over medium heat. Add the guanciale and cook for 5-7 minutes, stirring occasionally, until it turns golden and crispy.

If the guanciale releases too much fat, you can remove a bit, but leave enough for flavor.

Step 3: Build the Sauce

(Optional) Add the finely chopped onion to the skillet and sauté until translucent, about 3 minutes.

Stir in the crushed tomatoes and chili (if using). Let the sauce simmer gently for 10-12 minutes, stirring occasionally, until it thickens slightly.

Season with a pinch of salt and freshly ground black pepper.

Step 4: Combine Pasta and Sauce

Add the drained bucatini to the skillet with the sauce. Toss well to coat the pasta evenly.

Gradually add a splash of reserved pasta water if the sauce seems too thick.

Step 5: Final Touches

Remove the skillet from the heat. Sprinkle half of the grated Pecorino Romano and toss again.

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.