Bucatini all’Amatriciana is a celebration of classic Roman simplicity, robust flavors, and the hearty satisfaction only a truly great pasta brings to the table. This beloved dish brings together the hollow, slurpable bucatini noodles with a tangy-sweet tomato sauce, crispy guanciale, and a pop of Pecorino Romano cheese. Each bite is pure comfort, nostalgic for Italy yet wholly accessible at home. Whether it’s a weeknight dinner or a special gathering, Bucatini all’Amatriciana earns rave reviews and second helpings, every time.
Ingredients You’ll Need
Ingredients You’ll Need
What makes Bucatini all’Amatriciana shine are its short list of authentic ingredients—each playing a starring role. When simplicity meets quality, magic happens on your plate: the salty, rich pork, the bright acidity of tomatoes, and that final shower of cheese. Here’s what you’ll need, plus a few tips to make each ingredient count.
- Bucatini pasta: Its sturdy shape and hollow center perfectly cradle the sauce for maximum flavor in every twirl.
- Guanciale (or pancetta): The cured pork cheek adds deep, savory richness; pancetta works if you can’t source guanciale, but the flavor will be milder.
- Olive oil: Just a bit helps crisp the guanciale and brings everything together without overpowering the dish.
- Red pepper flakes: For a subtle heat that sits beautifully in the background, use just a pinch—or ramp it up if you love spice!
- Yellow onion: Finely chopped onion melts into the sauce, adding sweetness and body.
- Crushed San Marzano tomatoes: These tomatoes are prized for their sweetness and low acidity; authentic Amatriciana always calls for the best you can find.
- Salt: Essential for both your pasta water and balancing the sauce.
- Freshly ground black pepper: Adds a peppery depth and tiny pops of spice.
- Pecorino Romano cheese: This sharp, salty sheep’s milk cheese finishes the dish with its unmistakable tang—don’t skimp!
How to Make Bucatini all’Amatriciana
Step 1: Cook the Bucatini
Start by bringing a large pot of generously salted water to a rolling boil. Add your bucatini and stir well, making sure every strand is dancing in the water. Cook until the pasta is just al dente (check the package for timing and taste a piece for perfection). Right before draining, dip out about half a cup of the pasta water—this starchy liquid gold will help your sauce cling gloriously to the noodles.
Step 2: Sizzle the Guanciale
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the guanciale strips in a single layer. Let their fat render out and the edges turn golden and irresistibly crisp, about 5 to 7 minutes. Stir occasionally, inhaling that savory aroma!
Step 3: Build the Sauce Base
Sprinkle in your red pepper flakes and slide in the finely chopped onion. Sauté until the onion turns translucent and softens, about 3 to 4 minutes. The onion lifts the richness of the pork, while the red pepper flakes gently infuse the sauce-to-be with gentle heat.
Step 4: Add the Tomatoes and Simmer
Pour the crushed San Marzano tomatoes into the skillet and give everything a good stir. Lower the heat and let the sauce simmer away for about 10 minutes. This step melds the flavors, and the sauce develops a luscious, slightly thickened texture. Don’t forget to season with salt and freshly ground black pepper to taste.
Step 5: Marry the Pasta and Sauce
Add the drained bucatini directly into the sauce, tossing well to coat each noodle. Use a splash of the reserved pasta water, a little at a time, until your sauce reaches the perfect glossy, silky consistency. Stir in half of the grated Pecorino Romano cheese—this will melt in and give the dish its signature creaminess and depth.
Step 6: Serve and Savor
With everything beautifully combined, quickly plate your Bucatini all’Amatriciana while it’s piping hot. Top each serving with an extra flurry of Pecorino Romano and twist of black pepper for good measure. You’re now ready to dig in!
How to Serve Bucatini all’Amatriciana
Garnishes
A generous snow of freshly grated Pecorino Romano is a must—it intensifies all those classic flavors and adds a punchy finish. If you like, a whisper of extra black pepper or even a pinch more red pepper flakes can add boldness and color. Serve in wide, shallow bowls so every twirl gets a little bit of everything.
Side Dishes
Balance the savory punch of Bucatini all’Amatriciana with simple sides. A crisp green salad dressed in good olive oil and a squeeze of lemon brings freshness. Crusty Italian bread is perfect for mopping up any extra sauce, and perhaps some roasted seasonal vegetables round things out without competing for attention.
Creative Ways to Present
For an eye-catching dinner party twist, try serving individual portions in small cast iron pans or mini casserole dishes. Garnish each with a vertical wedge of Pecorino Romano or a sprig of fresh parsley. Or, for a family-style approach, heap the steaming pasta onto a large platter and let everyone help themselves—just like in a lively Roman trattoria.
Make Ahead and Storage
Storing Leftovers
Leftover Bucatini all’Amatriciana keeps well in an airtight container in the fridge for up to three days. The flavors will deepen and meld, making reheated portions extra delicious. Just be sure to store the cheese separately if you haven’t already added it.
Freezing
While fresh is best, you can freeze Bucatini all’Amatriciana if needed. Cool the pasta and sauce quickly, then transfer to a freezer-safe container. It will keep for about two months. When ready to use, thaw overnight in the fridge for best texture.
Reheating
Place your leftovers in a skillet or saucepan over medium-low heat, adding a splash of water or a drizzle of olive oil to help loosen the sauce. Gently rewarm, stirring occasionally, until heated throughout. Top with reserved Pecorino Romano before serving for that just-cooked taste.
FAQs
Can I use another type Main Course
Absolutely! While bucatini’s hollow center is part of the traditional experience, you can swap in spaghetti or other long pasta if needed. Just aim for a shape that catches the sauce well.
What if I can’t find guanciale?
No worries—pancetta is a fantastic substitute and easier to find in most markets. If you’re in a pinch, good-quality unsmoked bacon can work, though the flavor will be slightly different. The spirit of Bucatini all’Amatriciana will still shine through.
How spicy is Bucatini all’Amatriciana?
The classic dish is only mildly spicy, thanks to a pinch of red pepper flakes. If you’re cooking for spice lovers (or spice-averse folks), the amount is easy to adjust. Add more or less to hit your perfect heat level.
Can I make this dish vegetarian?
You’ll be straying from tradition, but yes—it’s possible! Replace guanciale with a plant-based bacon or smoked mushrooms, and use vegetarian Pecorino. The flavor profile will shift, but so will your creativity.
What’s the best wine to pair with Bucatini all’Amatriciana?
A medium-bodied red like Montepulciano d’Abruzzo or a Sangiovese makes a fantastic pairing. Both have enough acidity and fruitiness to balance the bold, salty flavors and spicy-sweet sauce. If white wine is your preference, try a crisp Vermentino.
Final Thoughts
If you’re searching for a comforting classic that’s bold, bright, and never boring, give Bucatini all’Amatriciana a try. You’ll love how a handful of humble ingredients can become something so deeply satisfying. Invite friends over, set a bottle of wine on the table, and enjoy a pasta night no one will forget!
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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
- Diet: Non-Vegetarian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a savory tomato sauce with crispy guanciale or pancetta and finished with a generous sprinkle of Pecorino Romano cheese. This recipe captures the essence of traditional Roman cuisine with its bold flavors and simple preparation.
Ingredients
Pasta:
- 12 oz bucatini pasta
Sauce:
- 4 oz guanciale (or pancetta), cut into small strips
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes
- 1/2 cup finely chopped yellow onion
- 1 (14 oz) can crushed San Marzano tomatoes
- Salt and freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese
Instructions
- Cook the Pasta: Boil salted water and cook the bucatini until al dente.
- Prepare the Sauce: Cook guanciale until crispy, then add red pepper flakes, onion, and tomatoes. Simmer, season, and set aside.
- Finish the Dish: Drain pasta, reserving some water. Combine pasta with sauce, adding reserved water as needed. Stir in half of the Pecorino Romano cheese. Serve topped with the remaining cheese.
Notes
- Guanciale is traditional but pancetta can be a substitute.
- Adjust red pepper flakes for preferred spice levels.
Nutrition
- Serving Size: 1 plate
- Calories: 530
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 62 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 40 mg
