Go Back
A big bowl of pasta swirled into a tomato-guanciale sauce in a simple bowl.
Print Recipe
5 / 14 votes

Bucatini all’Amatriciana

Bucatini all'Amatriciana is a classic pasta dish with a sauce made from San Marzano tomatoes, guanciale (yup, you can use pancetta or bacon), black pepper, and chile peppers. Finish with lashings of pecorino Romano cheese. This version also calls for balsamic vinegar and white wine.
Prep Time35 minutes
Cook Time25 minutes
Total Time1 hour
Course: Mains
Cuisine: Italian
Servings: 4
Calories: 801

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 5 ounces guanciale, or pancetta or thick-cut bacon (about 1 cup)
  • 1 small onion, minced (about 1 cup)
  • 3 cloves garlic, thinly sliced
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup white wine
  • one (28-oz) can whole tomatoes, undrained, preferably DOP San Marzano tomatoes
  • 2 tablespoons balsamic vinegar
  • pinch salt, (optional), plus more for the cooking water
  • pinch freshly ground black pepper
  • 1 pound dried bucatini, or any long pasta
  • 1/3 cup grated pecorino Romano cheese, plus more for serving
US - Metric

Instructions

  • Bring a large pot of salted water to a boil.
  • Heat the 1 tablespoon extra-virgin olive oil in a very large skillet over low heat. Add the 5 ounces guanciale and cook until it renders its fat and is crispy, about 10 to 12 minutes.
  • Scoop out the guanciale with a slotted spoon and transfer to a plate.

    ☞ TESTER TIP: You can drain some of the drippings from the skillet, but why?

  • Add the 1 small onion and 3 cloves garlic and cook until the onion is transparent, 5 to 7 minutes. Sprinkle in the 1/2 teaspoon crushed red pepper flakes and cook 1 minute more.
  • Add the 1/4 cup white wine and simmer until it's reduced, about 2 minutes.
  • Add the one (28-oz) can whole tomatoes (along with their juices) and 2 tablespoons balsamic vinegar, and bring to a simmer. Let cook, crushing the tomatoes with the back of a spoon as they soften, until the sauce comes together, about 10 minutes.
  • Season with the pinch salt, if using, and pinch freshly ground black pepper, bearing in mind the cheese will add quite a lot of saltiness to the dish. Keep the sauce warm over low heat.
  • Cook the 1 pound dried bucatini al dente according to the package instructions. Drain the pasta well, reserving 1/4 cup pasta cooking water.
  • Add the pasta and the reserved liquid to the sauce and return the skillet to medium heat. Toss the pasta gently until it's well coated and heated through, about 5 minutes. Fold in the 1/3 cup grated pecorino Romano cheese. Stir in the reserved crispy guanciale.
  • Serve the pasta hot and pass tons of extra cheese on the side.

Nutrition

Serving: 1portion | Calories: 801kcal | Carbohydrates: 97g | Protein: 23g | Fat: 34g | Saturated Fat: 12g | Monounsaturated Fat: 3g | Cholesterol: 47mg | Sodium: 702mg | Fiber: 6g | Sugar: 10g