If you’re craving a dish that bursts with bold flavors and transports you straight to the heart of Italy, look no further than this Bucatini all’Amatriciana Recipe. This timeless classic combines perfectly chewy bucatini pasta with a luscious sauce made from crispy guanciale, spicy red pepper flakes, and sweet San Marzano tomatoes, all finished with the salty kick of Pecorino Romano cheese. It’s a wonderfully rustic yet refined plate that feels both comforting and irresistibly gourmet at the same time.
Ingredients You’ll Need
The magic of Bucatini all’Amatriciana Recipe lies in its simple yet stellar ingredients, each one bringing its own character to the dish. From the rich, fatty guanciale to the bright acidity of San Marzano tomatoes, this list is all about balance and authenticity.
- 12 oz bucatini pasta: The hollow center holds onto the sauce beautifully, delivering flavor in every bite.
- 6 oz guanciale (or pancetta), diced: Offers a deep, savory richness that’s the soul of the sauce.
- 1 tablespoon olive oil: Just enough to start crisping the guanciale without overpowering it.
- ½ teaspoon red pepper flakes: Adds a gentle spicy warmth that wakes up the palate.
- 1 (14 oz) can crushed San Marzano tomatoes: Known for their sweetness and low acidity, essential for a smooth, vibrant sauce.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- Freshly ground black pepper to taste: A subtle peppery note to complement the heat.
- ½ cup grated Pecorino Romano cheese: Sharp and salty, giving the dish its distinctive finishing touch.
How to Make Bucatini all’Amatriciana Recipe
Step 1: Cook the Bucatini
Start by bringing a large pot of salted water to a boil — this is your secret to perfectly seasoned pasta. Cook the bucatini until it’s al dente, just tender but still with a little bite. Reserve half a cup of the pasta water before draining; this starchy water will help marry the sauce and pasta wonderfully.
Step 2: Crisp the Guanciale
Next, heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook for 5 to 7 minutes until it’s golden and crispy, releasing those incredible flavorful fats. This step is where the sauce really begins to build its character.
Step 3: Add Heat and Tomatoes
Sprinkle in the red pepper flakes and stir for about 30 seconds to infuse the oil with spice. Pour in the crushed San Marzano tomatoes then season with salt and freshly ground black pepper. Let the sauce simmer gently for 10 to 15 minutes while stirring occasionally — this allows the flavors to deepen and thicken perfectly.
Step 4: Combine Pasta and Sauce
Once your sauce is rich and aromatic, toss in the cooked bucatini. Stir everything together, adding some of the reserved pasta water a splash at a time to loosen the sauce if it feels too thick. This keeps the dish silky and coats the pasta evenly with that gorgeous, spicy-tangy sauce.
Step 5: Finish with Cheese
Finally, stir in half of the grated Pecorino Romano cheese right into the pasta for a creamy, salty dimension. Serve your Bucatini all’Amatriciana Recipe immediately, topped with the remaining cheese for a sharp, delicious finish that makes every bite sing.
How to Serve Bucatini all’Amatriciana Recipe
Garnishes
A simple garnish goes a long way with this dish. A light sprinkle of extra Pecorino Romano adds tang and texture, while a scattering of fresh flat-leaf parsley brightens the plate visually and flavor-wise. If you love a little extra heat, a few more red pepper flakes on top can add a wonderful kick.
Side Dishes
This pasta is rich and hearty, so sides that bring freshness or crunch work beautifully. Think a crisp arugula salad with lemon vinaigrette or a side of garlic-rubbed bruschetta. A glass of crisp white wine, such as Verdicchio or Pinot Grigio, complements the meal perfectly.
Creative Ways to Present
For a fun twist, serve Bucatini all’Amatriciana Recipe in individual shallow bowls to highlight the pasta’s hollow shape grabbing the sauce. You can also twirl servings elegantly around a fork for a restaurant-style presentation. Adding a drizzle of good-quality extra virgin olive oil over the top creates a glossy finish that’s visually stunning and delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and refrigerate for up to 2 days. The sauce may thicken as it sits, so keep that reserved pasta water handy for reheating to restore the perfect consistency.
Freezing
Bucatini all’Amatriciana can be frozen, though the texture of the pasta might soften slightly. For best results, freeze the sauce and pasta separately if possible. Use freezer-safe containers or bags and label them clearly. The sauce will keep for up to 3 months.
Reheating
Reheat leftovers gently in a skillet over low heat. Add a splash of reserved pasta water or fresh water to loosen the sauce as it warms. Stir frequently to avoid sticking and preserve the silky texture. Avoid the microwave as it can dry out the pasta and sauce unevenly.
FAQs
Can I use pancetta instead of guanciale in Bucatini all’Amatriciana Recipe?
Absolutely! While guanciale is the traditional choice and adds a unique depth of flavor, pancetta is a great alternative and still gives that savory, meaty element the dish needs.
How spicy is the Bucatini all’Amatriciana Recipe?
The heat is mild to moderate from the red pepper flakes, but you can always adjust the amount to your liking — less for a gentle warmth, or more if you like it fiery and bold.
What makes San Marzano tomatoes special for this recipe?
San Marzano tomatoes are prized for their natural sweetness, low acidity, and rich flavor, making the sauce smooth and flavorful without any bitterness.
Can I substitute Pecorino Romano with Parmesan?
You can, though Pecorino Romano has a sharper, saltier profile which is classic for this dish. Parmesan is milder, so it changes the flavor slightly but still tastes great if that’s what you have on hand.
Is Bucatini all’Amatriciana Recipe gluten-free?
The recipe as written uses traditional wheat-based pasta, so it’s not gluten-free. However, you can use gluten-free bucatini or other hollow pasta alternatives to make it suitable for gluten sensitivity.
Final Thoughts
This Bucatini all’Amatriciana Recipe is one of those dishes that feels like a warm embrace from an Italian nonna—simple, honest, and full of beautifully balanced flavors. I can’t recommend it enough if you want a quick weeknight meal that tastes like a special occasion. Give it a try, and you might just find your new favorite pasta that’s destined to become a staple in your kitchen.
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Bucatini all’Amatriciana Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini noodles tossed in a spicy, savory sauce of crispy guanciale, crushed San Marzano tomatoes, and Pecorino Romano cheese. This hearty and flavorful main course balances the richness of cured pork with the brightness of tomato, punctuated by a hint of red pepper heat, making it a beloved staple from the Lazio region.
Ingredients
Ingredients
- 12 oz bucatini pasta
- 6 oz guanciale (or pancetta), diced
- 1 tablespoon olive oil
- ½ teaspoon red pepper flakes
- 1 (14 oz) can crushed San Marzano tomatoes
- ½ teaspoon salt
- Freshly ground black pepper to taste
- ½ cup grated Pecorino Romano cheese
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the bucatini pasta until al dente according to package instructions. Reserve ½ cup of pasta water, then drain the rest and set the pasta aside.
- Prepare Guanciale: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced guanciale and cook for 5–7 minutes until it becomes crispy and golden brown, rendering its flavorful fat.
- Add Spices: Stir in the red pepper flakes and cook for an additional 30 seconds to release their heat and aroma into the fat.
- Simmer Sauce: Pour in the crushed San Marzano tomatoes, then season with salt and freshly ground black pepper. Let the sauce simmer gently for 10–15 minutes, stirring occasionally to develop rich flavors and thicken the sauce.
- Toss Pasta with Sauce: Add the cooked bucatini directly into the skillet with the sauce. Toss well to coat the pasta evenly, adding reserved pasta water as needed to loosen the sauce to your desired consistency.
- Finish and Serve: Stir in half of the grated Pecorino Romano cheese into the pasta mixture for creaminess and depth. Serve immediately, topped with the remaining Pecorino for a sharp, salty finish.
Notes
- Traditional Amatriciana uses guanciale for its authentic, rich flavor, but pancetta or thick-cut bacon are acceptable substitutes if guanciale is unavailable.
- Adjust the amount of red pepper flakes depending on your desired spice level.
- Using San Marzano tomatoes ensures a sweeter, less acidic sauce but canned plum tomatoes can be used as an alternative.
- Reserve pasta water is essential to adjust the sauce consistency and help the sauce cling well to the pasta.
