Ingredients
Scale
To make Bucatini All’Amatriciana, you’ll need the following ingredients:
- 400g (14 oz) bucatini pasta
- 150g (5 oz) guanciale, diced (alternatively, you can use pancetta, but guanciale is preferred for authenticity)
- 1 tablespoon extra virgin olive oil
- 1 small onion, finely chopped (optional, but traditional)
- 2 cloves garlic, minced
- 1 can (400g/14 oz) crushed tomatoes (or whole tomatoes that you can crush yourself)
- 1 teaspoon red pepper flakes (optional, for a touch of heat)
- 1 teaspoon dried oregano (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
- 100g (3.5 oz) Pecorino Romano cheese, freshly grated
- Fresh basil or parsley for garnish (optional)
Ingredient Highlights
- Bucatini Pasta: Bucatini is the traditional pasta choice for this dish, with its thick, hollow center that absorbs the sauce beautifully. While spaghetti is sometimes used as a substitute, bucatini gives the dish its signature texture and authenticity.
- Guanciale: This Italian cured pork cheek is the star of the dish. Guanciale has a delicate, yet rich flavor that makes the sauce come alive. While pancetta is sometimes used as a substitute, guanciale’s unique flavor is irreplaceable.
- Pecorino Romano: Pecorino Romano is a hard, salty Italian cheese made from sheep’s milk. It adds a sharp, tangy flavor that balances the richness of the guanciale and enhances the overall taste of the dish.
- Tomatoes: Crushed tomatoes form the base of the sauce. The tomatoes should be ripe and flavorful to provide the perfect contrast to the salty guanciale and the creamy cheese.
- Red Pepper Flakes: A pinch of red pepper flakes adds a bit of heat and depth to the sauce, making it more complex and exciting.
Instructions
Prepare the Pasta:
- Cook the Bucatini: Bring a large pot of salted water to a boil. Add the bucatini and cook according to the package instructions, usually about 9-10 minutes, until al dente. Reserve about 1 cup of pasta cooking water before draining.
Make the Amatriciana Sauce:
- Cook the Guanciale: In a large pan, heat the olive oil over medium heat. Add the diced guanciale and cook for about 4-5 minutes until it becomes crispy and releases its fat. If you prefer a less fatty sauce, you can drain some of the rendered fat, but it’s traditional to keep it for added flavor.
- Sauté the Onion and Garlic: Add the finely chopped onion to the pan and cook for 2-3 minutes until softened and translucent. If you like a richer flavor, add the garlic and cook for another minute, being careful not to burn it.
- Add the Tomatoes: Pour the crushed tomatoes into the pan and stir to combine. If you’re using whole tomatoes, crush them with your spoon or hands before adding them to the pan. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. Season with red pepper flakes, oregano, salt, and pepper to taste.
- Simmer the Sauce: Allow the sauce to simmer gently, allowing the flavors to meld together. If the sauce gets too thick, add a little pasta cooking water to loosen it up.
Combine the Pasta and Sauce:
- Add the Bucatini: Once the pasta is ready and drained, add it directly to the pan with the sauce. Toss the pasta in the sauce until well coated. If needed, add a bit of the reserved pasta cooking water to help the sauce cling to the pasta.
- Finish with Cheese: Sprinkle the freshly grated Pecorino Romano cheese over the pasta and toss to combine. The cheese will melt into the sauce, making it creamy and flavorful. Adjust seasoning with more salt, pepper, or cheese if needed.
Serve and Garnish:
- Serve: Divide the Bucatini All’Amatriciana among plates. Garnish with additional grated Pecorino Romano, and if desired, some fresh basil or parsley for color. Serve immediately while hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4
- Calories: 600-700
- Fat: 30g
- Carbohydrates: 75g
- Protein: 25g