Bucatini all’amatriciana

Embrace the spirit of Rome in your own kitchen with Bucatini all'Amatriciana. With each twirl of pasta, savor the marriage of simple ingredients that creates a dish so exquisite it has become a culinary emblem of Italian gastronomy. Buon appetito!

Bucatini all'Amatriciana

Originating from the town of Amatrice, this pasta masterpiece is a celebration of simplicity and quality ingredients. Imagine perfectly cooked bucatini, a type of thick spaghetti with a hollow center, coated in a savory sauce crafted from tomatoes, guanciale (cured pork cheek) and cheese.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine Italian
Servings 4


  • 1 Large Skillet or Frying Pan
  • 1 large pot
  • 1 cheese grater


  • 1 tbsp olive oil
  • 5 oz guanciale, diced (150g)
  • 1 cup white wine
  • 14 0z canned whole peeled tomatoes (400 g)
  • ½ tsp chili powder
  • salt and pepper
  • 14 oz bucatini pasta (400 g)
  • 1 cup pecorino romano


  • Prepare the Guanciale: in a large skillet over medium heat, sauté the diced guanciale in olive oil until it becomes crispy and golden. Remove excess fat if necessary. Set aside.
  • Deglaze: deglaze with white wine.
  • Create the Tomato Base: pour in the crushed tomatoes, chili powder, salt, and black pepper. Allow the sauce to simmer over medium heat, stirring occasionally, until it thickens. This usually takes about 15-20 minutes.
  • Cook the bucatini: meanwhile, cook the bucatini in a large pot of salted boiling water until al dente. Reserve a cup of pasta cooking water before draining.
  • Combine Pasta and Sauce: add the drained bucatini to the skillet with the amatriciana sauce. Toss the pasta to coat evenly, allowing it to absorb the flavors.
  • Finish with Pecorino Romano: sprinkle the grated Pecorino Romano cheese over the pasta and toss again. If needed, use the reserved pasta cooking water to achieve a silky consistency.
  • Serve Immediately: plate the Bucatini all'Amatriciana and garnish with additional Pecorino Romano. Serve promptly, allowing the heat of the pasta to melt the cheese.


  • Adjust the red pepper to your spice preference.
  • For added richness, drizzle with extra-virgin olive oil before serving.
Keyword all'amatriciana, Pasta

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

BonAppetitStudio© Copyright 2024. All rights reserved.