Bucatini all’Amatriciana

Bucatini all’Amatriciana is a classic Italian pasta dish from the Lazio region, celebrated for its simplicity and bold flavors. With a base of rich tomato sauce, savory guanciale, and a kick of pecorino Romano cheese, it’s a comforting yet refined meal. Here’s how to make an authentic version of this timeless dish.

Ingredients

Serves 4

• 12 ounces (340 g) bucatini pasta

• 6 ounces (170 g) guanciale, cut into thin strips

• 1 1/2 cups canned San Marzano tomatoes, crushed (or high-quality peeled tomatoes)

• 1/4 teaspoon crushed red pepper flakes (optional, for heat)

• 1/4 cup dry white wine

• 1/4 cup grated pecorino Romano cheese, plus extra for garnish

• 1 tablespoon extra virgin olive oil (optional)

• Freshly ground black pepper, to taste

Instructions

1. Prepare the Guanciale

1. Heat a large skillet over medium heat. Add the guanciale (you can add olive oil if the guanciale is particularly lean) and cook, stirring occasionally, until it turns golden and crispy, about 5-7 minutes.

2. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.

2. Deglaze the Pan

1. Reduce the heat to medium-low. Carefully add the white wine to the pan, scraping up any browned bits from the bottom. Let it simmer for 1-2 minutes to cook off the alcohol.

3. Make the Sauce

1. Add the crushed tomatoes to the skillet and stir well to combine. Simmer for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.

2. Add the crushed red pepper flakes (if using) and season with freshly ground black pepper to taste.

4. Cook the Pasta

1. Meanwhile, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining.

5. Combine Pasta and Sauce

1. Add the crispy guanciale back to the sauce and stir to combine.

2. Toss the drained bucatini into the skillet with the sauce, adding a splash of the reserved pasta water to loosen the sauce if needed. Cook over low heat for 1-2 minutes, letting the pasta absorb the flavors.

6. Add Pecorino Romano

1. Remove the skillet from heat and sprinkle in the pecorino Romano cheese, tossing quickly to coat the pasta evenly.

Serving Suggestions

• Divide the Bucatini all’Amatriciana among serving plates.

• Garnish with additional pecorino Romano and a grind of black pepper.

Pro Tips

1. Guanciale Is Key: For authentic flavor, use guanciale instead of pancetta or bacon. Its unique richness is the hallmark of this dish.

2. Pasta Water: The starchy pasta water helps the sauce cling to the bucatini—don’t skip this step!

3. Pecorino Romano: The sharp, salty flavor of pecorino is essential, so avoid substituting with parmesan if you want true authenticity.

Buon appetito! Enjoy the bold and comforting flavors of Bucatini all’Amatriciana, a dish that embodies the essence of Italian cooking.