Italian
Bucatini all'Amatriciana
A Roman trattoria classic with bucatini coated in a bright tomato sauce enriched by crisp guanciale and sharp Pecorino Romano. The sauce is savory, lightly spicy, and glossy from the pasta water and rendered pork fat.
Watch it madeRisto Tasev · 5:44
Ingredients
- Bucatini180g
- Guanciale, rind removed and cut into short strips90g
- Peeled San Marzano tomatoes, crushed by hand250g
- Dry white wine2 tbsp
- Pecorino Romano, finely grated40g
- Dried red chili flakes or 1 small dried chili1 pinch
- Fine sea saltto taste
Method
- Bring a large pot of water to a boil, then salt it moderately, keeping in mind that guanciale and Pecorino Romano are salty.
- Place the guanciale in a cold sauté pan and cook over medium-low heat until the fat renders and the edges become crisp, about 7 to 9 minutes.
- Lift the crisp guanciale out with a slotted spoon and set it aside, leaving the rendered fat in the pan.
- Add the chili to the guanciale fat for a few seconds, then pour in the white wine and let it bubble until nearly evaporated.
- Add the crushed tomatoes and simmer uncovered for 12 to 15 minutes, stirring occasionally, until the sauce thickens and tastes balanced.
- Meanwhile, cook the bucatini until very al dente, about 1 to 2 minutes less than the package time, reserving a cup of pasta water before draining.
- Add the bucatini to the tomato sauce with a splash of pasta water and toss over medium heat until the pasta is glossy and fully coated.
- Return most of the guanciale to the pan and toss briefly, adding more pasta water if needed to loosen the sauce.
- Remove the pan from the heat and stir in most of the Pecorino Romano, tossing quickly so it melts into the sauce without clumping.
- Serve immediately with the remaining guanciale and Pecorino Romano scattered over the top.
Common questions
Can I substitute pancetta or bacon for guanciale in bucatini all'Amatriciana?
Yes, but the flavor changes. Pancetta is the closest substitute; use the same amount and reduce added salt. Bacon works in a pinch, but choose unsmoked if possible and expect a smokier, less traditional result.
How do I time the pasta so it finishes perfectly with the sauce?
Start the sauce first, then cook the bucatini when the tomatoes begin simmering. Drain it very al dente, about 1 to 2 minutes before package time, and finish it directly in the sauce with a little pasta water.
What are the most common mistakes when making Amatriciana?
Overcooking the guanciale, using too much salt, and reducing the tomatoes too far are the main ones. Also avoid adding cream, garlic, or onion. The sauce should be glossy, balanced, and slightly loose before tossing with pasta.
How should I store leftover bucatini all'Amatriciana?
Cool it quickly and refrigerate in an airtight container for up to 3 days. Reheat gently with a splash of water in a skillet over low heat. The pasta will soften a bit, so avoid microwaving it dry.
What should I serve with bucatini all'Amatriciana?
Serve it hot with extra Pecorino Romano at the table and a simple green salad or bitter greens on the side. A medium-bodied Italian red or a crisp white wine also works well with the salty, rich sauce.