Bucatini all’Amatriciana, a cherished Roman dish, hails from the town of Amatrice in Lazio, Italy. This iconic pasta features a bold, savory sauce made with guanciale (cured pork cheek), tomatoes, and Pecorino Romano cheese, delivering a perfect balance of richness and tang. Traditionally served with bucatini—a thick, hollow spaghetti that captures the sauce beautifully—this dish is a staple of Roman cuisine, often enjoyed in trattorias alongside classics like Cacio e Pepe. Follow this detailed step-by-step recipe to bring the authentic flavors of Bucatini all’Amatriciana to your kitchen for a hearty, comforting meal.
Ingredients (Serves 4)
For the Pasta and Sauce:
- 12 oz (340g) bucatini (or rigatoni/spaghetti if unavailable)
- 5 oz (140g) guanciale, cut into ¼-inch strips
- 1 can (14 oz/400g) whole peeled San Marzano tomatoes, crushed by hand
- 1 small onion, finely chopped (optional, traditional recipes vary)
- 1 teaspoon red pepper flakes (adjust to taste)
- ½ cup dry white wine (optional, for depth)
- ¾ cup (75g) grated Pecorino Romano cheese
- 2 tablespoons extra virgin olive oil (if needed)
- Salt (for pasta water)
- Black pepper to taste
For Garnish:
- Extra grated Pecorino Romano
- Fresh parsley, finely chopped (optional)
Equipment Needed
- Large pot (for boiling pasta)
- Large skillet (for sauce)
- Tongs
- Measuring cups and spoons
- Grater (for Pecorino Romano)
- Ladle or measuring cup (for reserving pasta water)
Step-by-Step Instructions
Step 1: Prepare the Guanciale
Trim any tough outer skin from 5 oz guanciale, then cut it into ¼-inch strips or small cubes. Guanciale, made from pork cheek, is traditional for its rich, savory flavor—pancetta can be a substitute, but it’s less authentic. In a large skillet over medium-low heat, add the guanciale and cook slowly for 8-10 minutes, stirring occasionally, until the fat renders and the pieces turn golden and crispy. No oil is needed initially, as the guanciale releases its own fat. If the guanciale is lean, add 1 tablespoon olive oil to help it along. Once crispy, remove the guanciale with a slotted spoon and set aside, leaving the fat in the skillet.
Step 2: Sauté the Onion (Optional)
If using onion, add the finely chopped small onion to the skillet with the guanciale fat. Sauté over medium heat for 5-7 minutes, stirring occasionally, until soft and translucent but not browned. This step is debated among purists—traditional Amatriciana often skips onion for a cleaner flavor, but some Roman recipes include it for sweetness. If you prefer a more authentic version, skip the onion and proceed to the next step, using just the guanciale fat for the sauce base.
Step 3: Build the Sauce Base
Add 1 teaspoon red pepper flakes to the skillet with the guanciale fat (and onion, if using), stirring for 30 seconds to release their heat. Pour in ½ cup dry white wine, if using, and let it simmer for 2-3 minutes until reduced by half, scraping up any browned bits from the pan. The wine adds depth, but you can skip it for a simpler version. Next, add 1 can of whole peeled San Marzano tomatoes, crushed by hand for a rustic texture. Stir to combine, season with a pinch of black pepper, and let the sauce simmer gently for 10-15 minutes, stirring occasionally, until it thickens slightly. Avoid adding salt at this stage, as guanciale and Pecorino are salty.
Step 4: Cook the Bucatini
While the sauce simmers, bring a large pot of water to a boil. Add a pinch of salt—less than usual, as the sauce is salty—and bring to a rolling boil. Add 12 oz bucatini and cook according to package instructions, typically 10-12 minutes, until al dente. Bucatini’s hollow shape is perfect for holding the sauce, but rigatoni or spaghetti work well too. Reserve 1 cup of the starchy pasta water, then drain the pasta. The reserved water helps adjust the sauce consistency later.
Step 5: Combine the Guanciale and Sauce
Return the crispy guanciale to the skillet with the tomato sauce, stirring to incorporate. Let the sauce simmer for another 2-3 minutes to meld the flavors. The guanciale adds a savory, umami depth, while the tomatoes provide a bright, tangy balance. Taste the sauce and adjust the heat with more red pepper flakes if desired, but hold off on additional seasoning until the cheese is added.
Step 6: Toss the Pasta with the Sauce
Add the drained bucatini to the skillet with the sauce, tossing to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches a silky consistency that clings to the pasta. Toss over low heat for 1-2 minutes to let the pasta absorb the sauce’s flavors. The starchy water helps create a cohesive dish without overpowering the ingredients.
Step 7: Add the Pecorino Romano
Remove the skillet from the heat and sprinkle in ¾ cup grated Pecorino Romano cheese, tossing quickly to combine. Add a bit more pasta water if needed to create a glossy, creamy sauce—Pecorino melts into the sauce, adding a sharp, salty finish that ties the dish together. Be careful not to overheat, as Pecorino can clump if exposed to high heat for too long. Taste and adjust seasoning with black pepper; you likely won’t need extra salt.
Step 8: Serve Immediately
Divide the Bucatini all’Amatriciana among warmed plates or shallow bowls to keep the sauce glossy. Sprinkle with extra grated Pecorino Romano for added richness, and garnish with a pinch of finely chopped parsley, if desired, for a pop of color. Serve immediately, twirling the bucatini with a fork to savor the savory, spicy sauce in every bite. This dish is best enjoyed hot, straight from the pan.
Tips for Success
- Guanciale vs. Pancetta: Guanciale is traditional and offers a deeper flavor due to its curing process, but pancetta can work in a pinch. Avoid bacon, as its smoky flavor alters the dish’s authenticity.
- Tomato Quality: San Marzano tomatoes are ideal for their sweet, balanced flavor. If using fresh tomatoes, blanch and peel them first for a smoother sauce.
- Cheese Choice: Pecorino Romano is non-negotiable for authenticity—Parmesan is milder and won’t deliver the same sharp, salty punch.
- Spice Level: Adjust the red pepper flakes to your taste. Amatriciana should have a subtle kick, but not overpower the other flavors.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water to loosen the sauce. Avoid freezing, as the texture may suffer.
Why You’ll Love This Recipe
Bucatini all’Amatriciana is a masterclass in Italian cooking, showcasing how a handful of ingredients can create a deeply flavorful dish. The crispy guanciale, tangy tomatoes, and sharp Pecorino come together in a sauce that’s both comforting and sophisticated, while the bucatini adds a delightful chew. This recipe stays true to its Roman roots, focusing on technique and quality to deliver an authentic experience. It’s quick enough for a weeknight but impressive enough for guests, making it a go-to for any pasta lover.
Serving Suggestions
Serve Bucatini all’Amatriciana as the star of the meal, paired with a simple mixed green salad dressed with olive oil and balsamic vinegar to balance the richness. A glass of Italian red wine, like Montepulciano d’Abruzzo or a Lazio Cesanese, complements the sauce’s bold flavors. For a complete Roman feast, start with an appetizer of bruschetta or supplì (risotto balls), and finish with a light dessert like a lemon sorbet. This dish is perfect for a cozy Friday evening on May 30, 2025, at 07:53 PM IST, bringing the warmth of a Roman trattoria to your table.
Cultural Significance
Bucatini all’Amatriciana traces its origins to Amatrice, a small town in Lazio, where shepherds prepared a simpler version called pasta alla gricia using guanciale and cheese. The addition of tomatoes in the 18th century gave birth to the modern Amatriciana, which became a Roman staple after Amatrice’s cooks brought the recipe to the capital. Today, it’s one of Rome’s “four pastas” (alongside Carbonara, Cacio e Pepe, and Gricia), celebrated for its bold flavors. The dish holds cultural significance, especially after the 2016 Amatrice earthquake, when it became a symbol of resilience, with restaurants worldwide donating proceeds from Amatriciana sales to aid recovery efforts.