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
Scale
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.
