Name: Bucatini all’Amatriciana Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 12 oz bucatini pasta; 4 oz guanciale (or pancetta if unavailable), cut into small strips; 2 tablespoons olive oil; 1/2 teaspoon red pepper flakes; 1 clove garlic, optional; 1 can (28 oz) whole peeled tomatoes, crushed; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup Pecorino Romano cheese, grated; Fresh basil leaves, optional for garnish

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Bucatini all’Amatriciana is a classic Roman pasta dish that delivers bold flavors in the simplest way imaginable. Imagine those wonderfully chewy strands of bucatini, all tangled up and glistening with a ruby tomato sauce studded with crispy guanciale, finished with a snowy shower of sharp Pecorino Romano. This iconic pasta manages to taste both deeply savory and delightfully fresh, with a touch of heat from red pepper flakes. Whether you’re looking to impress at a dinner party or treat yourself to a comforting weeknight meal, Bucatini all’Amatriciana deserves a place at the very center of your kitchen table.

Bucatini all’Amatriciana Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how a handful of well-chosen ingredients create so much flavor in Bucatini all’Amatriciana. Each one plays a unique part, from the richness of guanciale to the sweet acidity of tomatoes and the irresistible bite of Pecorino Romano. Here’s what you’ll need:

Bucatini pasta (12 oz): This thick, hollow spaghetti is perfect for holding onto just the right amount of sauce.
Guanciale (4 oz): Traditional and unbeatable; if you can’t find guanciale, high-quality pancetta or even thick-cut bacon does the trick for that rich, porky flavor.
Olive oil (2 tablespoons): Adds lusciousness and helps crisp the guanciale just right.
Red pepper flakes (1/2 teaspoon): Just a hint of heat lifts the whole dish without overwhelming it.
Garlic (1 clove, optional): For a touch of aromatic depth; leave it out if you want to go strictly classic.
Whole peeled tomatoes (1 can, 28 oz): Crush them by hand or with a spoon for a sauce that tastes bright and bursts with freshness.
Salt (1/2 teaspoon): Balances and lifts all the flavors in the sauce and pasta.
Black pepper (1/4 teaspoon): Lends gentle warmth and depth.
Pecorino Romano cheese (1/2 cup, grated): The salty, tangy finish that makes this dish unmistakably Roman.
Fresh basil leaves (optional): For a fragrant pop of color and freshness just before serving.

How to Make Bucatini all’Amatriciana

Step 1: Cook the Bucatini

Bring a large pot of salted water to a rolling boil, then add your bucatini. Give it a stir so nothing sticks, and cook until just al dente, according to the package instructions. Don’t forget to scoop out about half a cup of the cooking water before you drain the pasta—that starchy liquid is liquid gold for bringing your sauce together at the end. Set the drained pasta aside for now.

Step 2: Crisp the Guanciale

In a large skillet, heat the olive oil over medium. Add your guanciale strips and let them sizzle and render their fat, turning golden and irresistibly crisp in about 5 to 6 minutes. This step is all about patience—let those bites get as crisp as you like, filling your kitchen with that incredible aroma.

Step 3: Add Heat and Garlic

Sprinkle in the red pepper flakes and, if you’re using it, the garlic clove. Sauté for just a minute, swirling everything together as the flavors bloom into the oil. You’ll smell when things are ready—it’s fragrant but not browned!

Step 4: Simmer the Tomato Sauce

Pour in your hand-crushed tomatoes, then season with salt and black pepper. Let the sauce come to a gentle simmer and cook for about 10 to 15 minutes. Stir every now and then, enjoying how the sauce thickens and the flavors come together. If you used garlic, fish it out before moving on.

Step 5: Combine Pasta and Sauce

Tip the drained bucatini straight into the skillet with your sauce. Toss everything together, adding a splash of your reserved pasta water to help the sauce cling beautifully. From here, sprinkle in most of your Pecorino Romano and toss once more so every strand is perfectly coated and glossy.

Step 6: Serve and Enjoy

Plate the pasta hot, shower with extra Pecorino Romano, and top with fresh basil leaves if you’re feeling fancy. Bucatini all’Amatriciana is best enjoyed straight from the pan to your plate, while the cheese is melting and everything is at peak deliciousness.

How to Serve Bucatini all’Amatriciana

Garnishes

The finishing touches bring personality to Bucatini all’Amatriciana. A fresh snowfall of extra Pecorino Romano makes each bite irresistible, while a scattering of torn fresh basil brings color and a breath of brightness. If you like, add a few more cracks of black pepper or a hint of chili for a little extra zing.

Side Dishes

Pairing Bucatini all’Amatriciana with the right side dishes is pure magic. A crisp Italian salad with bitter greens (think arugula and radicchio) cuts through the richness of the sauce, while a loaf of crusty bread happily soaks up any leftover tomato goodness. For something even more festive, a glass of chilled Italian white wine completes the spread.

Creative Ways to Present

If you want to turn heads, consider serving Bucatini all’Amatriciana in shallow bowls with a generous swirl, twirling the pasta high with a carving fork for drama. For a dinner party, you could even offer little bowls of extra cheese, basil, and chili flakes at the table, so everyone gets to customize their own perfect bite.

Make Ahead and Storage

Storing Leftovers

Should you find yourself with extra Bucatini all’Amatriciana, transfer it to an airtight container and pop it in the fridge. It will keep well for up to three days. The flavors actually deepen a bit overnight, making for a truly satisfying next-day lunch or dinner.

Freezing

While Bucatini all’Amatriciana is best when freshly made, the sauce itself freezes beautifully. Simply cool the sauce completely, spoon it into a freezer-safe container, and freeze for up to two months. When you’re ready, cook fresh bucatini and toss with your reheated sauce for a super-quick feast.

Reheating

To reheat leftovers, add a splash of water to help loosen the sauce, then warm gently on the stovetop or in the microwave. Stir as it heats to prevent any sticking, and finish with an extra sprinkle of Pecorino Romano to bring the flavors right back to life.

FAQs

Can I use pancetta or bacon instead of guanciale?

Absolutely! While guanciale gives Bucatini all’Amatriciana its signature flavor, pancetta works wonderfully and even thick-cut bacon will give you that much-loved smokiness and crunch if guanciale is hard to find in your area.

Is it necessary to use bucatini pasta?

Bucatini is traditional and delightful for this dish thanks to its hollow center that soaks up extra sauce. However, spaghetti, rigatoni, or another sturdy pasta will also give you a delicious version of Bucatini all’Amatriciana.

Do I have to use Pecorino Romano, or can I substitute Parmesan?

For the most authentic taste, Pecorino Romano is best, lending a sharp, tangy flavor that stands up to the rich sauce. In a pinch, Parmesan can work, but your dish will have a milder, sweeter note.

Can I make this dish gluten-free?

Definitely! Bucatini all’Amatriciana can easily be made gluten-free by simply swapping for your favorite gluten-free pasta. Everything else in the recipe remains perfectly unchanged.

How spicy is Bucatini all’Amatriciana?

This pasta has a gentle kick thanks to the red pepper flakes, but you can adjust the amount to suit your preferences. For a mild version, use less chili, or ramp it up if you like extra heat.

Final Thoughts

There’s something truly special about sitting down to a bowl of Bucatini all’Amatriciana—simple ingredients, big flavors, and pure Italian soul. I hope you’ll give this recipe a try and fall in love with its unbeatable combination of richness, zest, and comfort. Share it with someone you love, or savor every bite yourself. Buon appetito!

Bucatini all’Amatriciana Recipe

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4.6 from 30 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A classic Italian pasta dish, Bucatini all’Amatriciana features a savory sauce made with guanciale or pancetta, tomatoes, and Pecorino Romano cheese. This recipe is a delicious and comforting meal that’s perfect for any day of the week.

Ingredients

Scale

Pasta:

12 oz bucatini pasta

Sauce:

4 oz guanciale (or pancetta if unavailable), cut into small strips
2 tablespoons olive oil
1/2 teaspoon red pepper flakes
1 clove garlic, optional
1 can (28 oz) whole peeled tomatoes, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup Pecorino Romano cheese, grated
Fresh basil leaves, optional for garnish

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini until al dente. Drain, reserving 1/2 cup pasta water.
Prepare the Sauce: In a skillet, cook guanciale in olive oil until crispy. Add red pepper flakes and garlic, then stir in crushed tomatoes, salt, and pepper. Simmer for 10-15 minutes.
Combine and Serve: Toss drained pasta in the sauce, adding reserved pasta water as needed. Mix in Pecorino Romano cheese. Serve hot, garnished with basil.