BUCATINI AMATRICIANA: How to Make a Classic Italian Pasta Dish

An undisputed traditional Italian must in the area of pasta dishes is Amatriciana.

Many mistakenly attribute the original recipe to the Roman culinary tradition.

In fact, Amatriciana originated in Amatrice and conquered the capital with Umbrian shepherds who, during periods of transhumance, spread the recipe to Roman quarters.

The preparation of Amatriciana is very ancient and was born white, like all other traditional Italian recipes: the tomato, in fact, began to spread only in the 1700s.

Amatriciana: the original recipe

If you want to prepare a real dish of Spaghetti or Bucatini all’Amatriciana, you have to look at the traditional recipe of Amatrice.

Of course, the cult of tradition does not prevent one from experimenting with variations in taste and culinary reinterpretations, but the whole range of possibilities looks to the core of the original recipe, which is invariable and which one must be familiar with in every fundamental step.

The following is the recipe for amatriciana divulged by the official website of the Municipality of Amatrice.

Why You’ll Love This Recipe

• Authentic: Straight from the traditions of Amatrice, this is the official recipe recognized by the town itself.
• Balanced Flavor: Combines savory, sweet, and tangy notes for a perfectly harmonized dish.
• Quick to Prepare: Ready in just 25 minutes, making it ideal for busy weeknights.

Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4

Ingredients

• 17 oz Bucatini pasta (Spaghetti or Rigatoni can also be used)
• 8 slices guanciale (125 g), or substitute with pancetta
• 1 tbsp extra virgin olive oil
• 1 cup dry white wine
• 2 cups cherry tomatoes
• 1 small chili pepper
• 1 cup Pecorino Romano cheese, grated
• Salt, to taste

Step-by-Step Method

1. Prepare the Guanciale and Base

1. Slice the guanciale into strips.
2. Heat a frying pan over medium-high heat and add the olive oil, chili pepper, and guanciale.
3. Sauté until the guanciale is golden and crispy.
4. Deglaze the pan with white wine, letting it evaporate.
5. Remove the guanciale and set it aside.

2. Cook the Tomato Sauce

1. In the same pan, add the cherry tomatoes.
2. Season with salt and cook over medium heat for a few minutes until the tomatoes soften.
3. Remove the chili pepper and return the guanciale to the pan.
4. Simmer on low heat to let the flavors meld.

3. Cook the Pasta

1. Bring a large pot of salted water to a boil and cook the Bucatini until al dente.
2. Reserve 1/2 cup of pasta water before draining.

4. Assemble the Dish

1. Add the drained pasta to the pan with the sauce.
2. Toss everything together, adding a bit of reserved pasta water if needed to loosen the sauce.
3. Stir in half of the grated Pecorino Romano, ensuring it coats the pasta evenly.

5. Serve

1. Plate the pasta and sprinkle with the remaining Pecorino Romano.
2. Serve hot, garnished with more grated cheese if desired.

Tips

• Guanciale vs. Pancetta: Always opt for guanciale for its sweeter, softer flavor. Pancetta can be used as a substitute but alters the taste slightly.
• Tomatoes: Use fresh cherry tomatoes for the best flavor, but canned peeled tomatoes can work in a pinch.
• Pasta Water: Don’t forget to reserve pasta water; its starch helps bind the sauce.

Nutritional Information (Per Serving)

Buon Appetito!

Amatriciana brings the heart of Italian culinary tradition to your table. Its simplicity and authenticity make it a perfect dish to enjoy with family and friends. Whether you follow the classic recipe or add your twist, it’s sure to be a crowd-pleaser!

Bucatini Amatriciana Recipe

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Prep Time 15 minutes mins

Cook Time 19 minutes mins

Servings 4

Calories 470 kcal

Ingredients

  

• 17 oz Bucatini pasta Spaghetti or Rigatoni can also be used
• 8 slices guanciale 125 g, or substitute with pancetta
• 1 tbsp extra virgin olive oil
• 1 cup dry white wine
• 2 cups cherry tomatoes
• 1 small chili pepper
• 1 cup Pecorino Romano cheese grated

Instructions

 

Prepare the Guanciale and Base

• Slice the guanciale into strips.
• Heat a frying pan over medium-high heat and add the olive oil, chili pepper, and guanciale.
• Sauté until the guanciale is golden and crispy.
• Deglaze the pan with white wine, letting it evaporate.
• Remove the guanciale and set it aside.

Cook the Tomato Sauce

• In the same pan, add the cherry tomatoes.
• Season with salt and cook over medium heat for a few minutes until the tomatoes soften.
• Remove the chili pepper and return the guanciale to the pan.
• Simmer on low heat to let the flavors meld.

Cook the Pasta

• Bring a large pot of salted water to a boil and cook the Bucatini until al dente.
• Reserve 1/2 cup of pasta water before draining.

Assemble the Dish

• Add the drained pasta to the pan with the sauce.
• Toss everything together, adding a bit of reserved pasta water if needed to loosen the sauce.
• Stir in half of the grated Pecorino Romano, ensuring it coats the pasta evenly.

Serve

• Plate the pasta and sprinkle with the remaining Pecorino Romano.
• Serve hot, garnished with more grated cheese if desired.