BUCATINI AMATRICIANA: a Timeless Italian Classic

Experience the bold flavors of one of Italy’s most famous dishes, Bucatini all’Amatriciana.

This traditional recipe, originally from the Lazio town of Amatrice, brings together the smoky richness of guanciale, the tangy zest of tomatoes and the piquancy of Pecorino Romano, all served over perfectly al dente bucatini.

Why you’ll love this recipe

• Authentic Taste: A classic recipe straight from the heart of Lazio, showcasing Italy’s culinary heritage.
• Simple ingredients, great flavor: Minimal ingredients, maximum impact: a true testament to Italian cuisine.
• Perfect for any occasion: Whether it’s a casual dinner or a special gathering, this dish is always a hit.

Cooking Time

• Preparation Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
• Servings: 4

Ingredients

For the Pasta and Sauce:

• 14 oz (400 g) bucatini pasta
• 5.3 oz (150 g) guanciale (cured pork cheek), diced
• 14 oz (400 g) canned peeled tomatoes, crushed by hand
• 2 tbsp extra-virgin olive oil
• Salt to taste
• Black pepper to taste

For Garnish:

• ½ cup grated Pecorino Romano cheese
• Fresh basil leaves (optional)

Step-by-Step Instructions

1. Prepare the Guanciale:

• Dice the guanciale into small cubes or strips.
• Heat a large skillet over medium-low heat and add the olive oil.
• Cook the guanciale, stirring occasionally, until it becomes crispy and golden, about 5–7 minutes.
• Remove the guanciale with a slotted spoon and set it aside, leaving the rendered fat in the pan.

2. Cook the Tomato Sauce:

• Add the crushed canned tomatoes to the skillet with the guanciale fat.
• Simmer over medium heat for about 15–20 minutes, stirring occasionally, until the sauce thickens slightly.
• Season with salt and black pepper to taste.

3. Cook the Bucatini:

• Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to package instructions.
• Reserve about ½ cup of pasta water before draining the pasta.

4. Combine Pasta and Sauce:

• Add the drained bucatini to the skillet with the sauce.
• Toss the pasta to coat it evenly in the sauce. If needed, add a splash of the reserved pasta water to loosen the sauce.

5. Serve and Garnish:

• Divide the pasta among serving plates.
• Sprinkle generously with grated Pecorino Romano cheese and garnish with fresh basil leaves, if desired.
• Serve immediately and enjoy!

Tips

• Use Guanciale for Authenticity: While pancetta is an acceptable substitute, guanciale provides the traditional smoky flavor.
• Don’t Skimp on Pecorino: Its sharp, salty taste is essential to balance the dish.
• Reserve Pasta Water: It’s a secret weapon for achieving the perfect sauce consistency.
• Bucatini Alternatives: Spaghetti or rigatoni work well if bucatini is unavailable.

Nutritional Information (Per Serving)

Buon Appetito!

Relish every bite of this authentic Bucatini all’Amatriciana, where tradition meets unbeatable flavor.

Whether it’s a cozy family meal or an elegant dinner with friends, this dish is a timeless testament to the magic of Italian cuisine.