Bucatini all’Amatriciana Recipe
If you’re craving a pasta dish that bursts with bold, authentic Italian flavors, then this Bucatini all’Amatriciana Recipe is an absolute must-try. This Roman classic combines perfectly chewy bucatini pasta with a luscious, spicy tomato sauce woven with crisp guanciale and a dreamy finish of Pecorino Romano cheese. Each bite delivers a gratifying mix of smoky, tangy, and peppery notes that will transport you straight to the heart of Italy’s Lazio region. Whether it’s a weeknight dinner or a cozy weekend treat, this dish is simple, satisfying, and endlessly comforting.
Ingredients You’ll Need
The magic of this Bucatini all’Amatriciana Recipe lies in the simplicity and quality of its ingredients. Each component plays a crucial role, from the savory guanciale to the bright acidity of San Marzano tomatoes, creating a balanced and flavorful dish that’s both rustic and elegant.
- 12 ounces bucatini pasta: This thick, hollow spaghetti captures the sauce perfectly with every twist, making each forkful delightfully saucy.
- 6 ounces guanciale: Cured pork cheek strips that render rich fat and deliver irresistible crispy texture and smoky flavor.
- 1 tablespoon olive oil: Adds a subtle fruity note and helps cook the guanciale evenly.
- 1/2 teaspoon red pepper flakes: A gentle heat that awakens the sauce without overpowering it.
- 1 (14-ounce) can San Marzano tomatoes: The gold standard for tomato sauce, known for their sweetness and low acidity, crushed by hand or blended lightly to keep some chunks.
- 1/4 teaspoon salt: Essential for seasoning, but best adjusted to taste as the guanciale and cheese bring their own saltiness.
- Freshly ground black pepper: Adds a final layer of aromatic spice throughout the dish.
- 1/2 cup grated Pecorino Romano cheese: Sharp and tangy, this cheese brings depth and creaminess to the sauce, plus extra for serving.
How to Make Bucatini all’Amatriciana Recipe
Step 1: Cook the pasta perfectly
Begin by bringing a large pot of salted water to a rolling boil to season the pasta from the inside out. Add the bucatini and cook until just al dente—this means the pasta should have a slight bite to it, which allows it to soak up the sauce without becoming mushy. Don’t forget to reserve half a cup of the starchy pasta water before draining. This little trick will help you perfect the sauce consistency later.
Step 2: Crisp the guanciale
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add your guanciale strips and keep stirring to ensure they cook evenly and turn beautifully golden and crispy within 5 to 7 minutes. The rendered fat from the guanciale is the heart of your sauce, packing in that signature richness you’re aiming for.
Step 3: Build the sauce
Once the guanciale is crisp, sprinkle in the red pepper flakes and sauté for about 30 seconds. This releases their flavor and adds a gentle kick to your sauce. Pour in the crushed San Marzano tomatoes, combining everything thoroughly while scraping up any flavorful browned bits stuck on the skillet bottom. Let the sauce simmer for 10 to 12 minutes, stirring occasionally, until it thickens just enough to cling lovingly to the pasta.
Step 4: Season and combine
Add salt and freshly ground black pepper according to your taste preferences, remembering that Guanciale and Pecorino Romano bring plenty of saltiness. Add the drained pasta directly into the sauce, tossing to coat. If the sauce feels too thick, stir in some of the reserved pasta water a tablespoon at a time. This silky starch water helps marry the sauce and pasta perfectly. Finish by stirring in the grated Pecorino Romano until the sauce feels creamy and the flavors have melded beautifully.
How to Serve Bucatini all’Amatriciana Recipe
Garnishes
For a final flourish, sprinkle extra grated Pecorino Romano on top and a fresh crack of black pepper. A drizzle of good quality extra virgin olive oil can add a lovely fragrant touch and a subtle richness that makes the dish feel even more special.
Side Dishes
This Bucatini all’Amatriciana Recipe pairs wonderfully with a crisp green salad dressed simply with lemon and olive oil to balance the richness of the pasta. Garlic bread or a rustic Italian loaf is perfect for mopping up any leftover sauce on the plate—because trust me, you’ll want every last bit.
Creative Ways to Present
For dinner parties, serve the pasta family-style in a warm, shallow bowl, garnished with whole Pecorino shavings and a sprinkle of fresh parsley. You can even add a lemon zest twist on the side to brighten the palate between bites. A glass of chilled dry white wine like a Verdicchio or a light red such as a Chianti completes the experience perfectly.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Bucatini all’Amatriciana Recipe store beautifully in an airtight container in the refrigerator for up to 2 days. The flavors meld even more overnight, making your next meal just as delicious.
Freezing
While fresh is best, you can freeze the sauce separately in a freezer-safe container for up to 3 months. Avoid freezing the pasta itself as bucatini tends to lose its texture upon thawing and reheating.
Reheating
Reheat leftover pasta gently in a skillet over low heat with a splash of water or broth to restore creaminess without drying it out. Microwaving is possible but stir halfway through to avoid uneven warming and always add a little liquid.
FAQs
What can I substitute for guanciale if I can’t find it?
If you don’t have guanciale, pancetta is the closest substitute. It is slightly less fatty but still provides a wonderful pork flavor and crisp texture that complements the Bucatini all’Amatriciana Recipe.
Can I make this dish vegetarian?
This recipe relies on guanciale for its signature taste, so a vegetarian version would be quite different. However, you could try sautéing mushrooms or smoked eggplant with olive oil and chili, though it won’t be the traditional Bucatini all’Amatriciana Recipe.
Why do I need to reserve pasta water?
The starchy pasta water helps emulsify the sauce and pasta, ensuring the sauce clings perfectly without feeling dry or too thick. It’s a small step that makes a big difference in the texture of the dish.
Is San Marzano tomato absolutely necessary?
San Marzano tomatoes are prized for their naturally sweet flavor and low acidity, crucial to an authentic Bucatini all’Amatriciana Recipe. You can use other good-quality canned tomatoes if needed, but the sauce flavor will be somewhat different.
How spicy is this dish?
The red pepper flakes add just a gentle kick to the dish, not overpowering heat. You can adjust the quantity based on your spice tolerance or omit it entirely for a milder sauce.
Final Thoughts
There’s something truly special about this Bucatini all’Amatriciana Recipe—it’s comfort in a bowl, bursting with layers of flavor from simple, authentic ingredients. I encourage you to make it at home, whether for a casual dinner or sharing with friends, because the magic of Italian cooking is at its best when enjoyed together. Buon appetito!
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Bucatini all’Amatriciana Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring thick, hollow bucatini noodles tossed in a savory sauce made from crispy guanciale, spicy red pepper flakes, and rich San Marzano tomatoes. Finished with generous Pecorino Romano cheese, this flavorful Roman specialty is quick to prepare and perfect for an authentic Italian meal.
Ingredients
Ingredients
- 12 ounces bucatini pasta
- 6 ounces guanciale, cut into small strips
- 1 tablespoon olive oil
- 1/2 teaspoon red pepper flakes
- 1 (14-ounce) can San Marzano tomatoes, crushed by hand or lightly blended
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese, plus more for serving
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the bucatini pasta and cook until al dente according to package directions. Before draining, reserve 1/2 cup of the pasta cooking water, then drain the pasta.
- Render the Guanciale: While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the guanciale strips and cook, stirring often, until they become crispy and golden brown, about 5 to 7 minutes.
- Add Red Pepper Flakes: Sprinkle in the red pepper flakes and sauté for 30 seconds to release their flavor into the guanciale and oil.
- Prepare the Sauce: Pour the crushed San Marzano tomatoes into the skillet, stirring to combine and scraping up any browned bits from the bottom. Let the sauce simmer gently for 10 to 12 minutes, stirring occasionally until it thickens slightly.
- Season the Sauce: Add salt and freshly ground black pepper to taste, adjusting the seasoning to your preference.
- Combine Pasta and Sauce: Add the drained bucatini directly into the sauce in the skillet. Toss well to coat the pasta evenly, adding reserved pasta water a little at a time if needed to loosen the sauce for a smooth consistency.
- Finish with Cheese: Stir in the grated Pecorino Romano cheese until fully combined and creamy within the sauce.
- Serve: Plate the pasta immediately, garnishing with extra Pecorino Romano cheese on top for added flavor.
Notes
- If guanciale is unavailable, pancetta is a suitable substitute, though it is less traditional.
- Using high-quality Pecorino Romano cheese and San Marzano tomatoes will enhance the authenticity and flavor of the dish.
- This recipe comes together quickly, so have all ingredients prepped and ready before starting to cook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
