Name: Bucatini all’Amatriciana Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound bucatini pasta; 1/4 pound guanciale; 1 can (14 oz) San Marzano tomatoes; 1/2 teaspoon red pepper flakes; 1/2 cup grated pecorino cheese

Jump to Recipe

If you’re ready for a showstopping plate of pasta that captures the heart and soul of Roman cooking, Bucatini all’Amatriciana might just become your new favorite. This beloved Italian classic brings together thick, springy bucatini noodles, savory guanciale, luscious San Marzano tomatoes, and a whisper of red pepper heat, all bound by tangy pecorino. With every twirl the sauce clings just right, promising forkfuls that are both rustic and deeply satisfying. Once you learn the secrets behind a perfect Bucatini all’Amatriciana, you may never look at red sauce pasta the same way again!

Bucatini all’Amatriciana Recipe - Recipe Image

Ingredients You’ll Need

When it comes to authentic Bucatini all’Amatriciana, simplicity is everything. With just a handful of essential ingredients, each one plays a starring role—bringing texture, pop, or that unmistakable Italian flavor. Let’s see what makes this dish so memorable.

Bucatini pasta: These hollow noodles have just the right thickness to trap the sauce inside and give you a seriously satisfying bite.
Guanciale: Cured pork cheek, rich and fatty, infuses the dish with bold salty flavor and crisps up beautifully for plenty of texture.
San Marzano tomatoes: Known for their sweetness and low acidity, they create a vivid sauce with a true Italian soul.
Red pepper flakes: A pinch adds subtle warmth and dimension that wakes up the sauce without overpowering it.
Pecorino cheese: Sharp, salty, and distinctly Roman, this cheese binds everything together and adds an irresistibly creamy finish.

How to Make Bucatini all’Amatriciana

Step 1: Crisp the Guanciale

Start by heating a skillet over medium heat and adding diced guanciale. Let it cook slowly so the fat renders out and the pieces become golden and crisp—this forms the backbone of flavor for your Bucatini all’Amatriciana. Once they reach crispy perfection, use a slotted spoon to transfer the pieces to a paper towel, leaving all those glorious drippings in the pan.

Step 2: Build the Sauce

Next, add crushed San Marzano tomatoes and just enough red pepper flakes for a lively background heat. Allow everything to simmer gently, scraping up any tasty bits stuck to the skillet. In about 15 minutes, the sauce should thicken and deepen in color, soaking up all that guanciale flavor and perfume from the pepper flakes. This sauce is what sets Bucatini all’Amatriciana apart from your usual spaghetti night.

Step 3: Cook the Pasta

As your sauce simmers, bring a large pot of salted water to a rolling boil. Drop in the bucatini and cook until just al dente, usually a minute or two shy of package direction—remember, it’ll cook a touch more once tossed with the sauce. Quickly drain the pasta and reserve a cup of the precious pasta water (it’s like liquid gold for adjusting sauce consistency).

Step 4: Toss and Finish

Add your drained bucatini directly to the skillet with the simmered sauce. Scatter in the crispy guanciale and most of the grated pecorino. Toss it all together vigorously—don’t be shy! The sauce should hug every strand, with a silky sheen from the fat and cheese. If things look too thick, add a tablespoon or two of reserved pasta water until you nail that perfect creamy, clinging sauce. Serve Bucatini all’Amatriciana piping hot, with a last shower of pecorino and a sprinkle of red pepper for extra sparkle.

How to Serve Bucatini all’Amatriciana

Garnishes

The finishing touch for Bucatini all’Amatriciana is a generous dusting of extra pecorino cheese and a hint of red pepper flakes. This not only adds a burst of salty-savory flavor and gentle heat but also makes the plate pop with rustic personality—no fancy tricks needed, just the right flourishes.

Side Dishes

A classic Roman salad with bitter greens, a drizzle of olive oil, and lemon is the perfect counterpoint to the pasta’s richness. Warm, crusty bread works wonders for mopping up every last streak of sauce. And if you want to add a sip, a lively Italian red like Montepulciano or Sangiovese highlights all the deep, porky notes of Bucatini all’Amatriciana.

Creative Ways to Present

For special dinners, twirl the pasta into mounds with tongs and set each portion high in shallow bowls—a little restaurant drama at home! Or serve family-style on a big platter: scatter extra guanciale on top, and let everyone help themselves. Even serving it in warmed bowls makes a difference, keeping every bite of Bucatini all’Amatriciana marvelously hot.

Make Ahead and Storage

Storing Leftovers

Bucatini all’Amatriciana is best enjoyed the moment it’s made, but if you do have leftovers, let them cool completely before transferring to an airtight container. Stored in the refrigerator, they’ll keep beautifully for up to three days—making for a delicious next-day lunch.

Freezing

To freeze, cool the pasta and sauce together, then place in a freezer-safe container for up to two months. For best results, freeze without the cheese and add fresh pecorino upon reheating. Thaw overnight in the fridge before reheating.

Reheating

To bring your Bucatini all’Amatriciana back to life, gently reheat in a skillet with a splash of water or reserved pasta water to loosen the sauce. Warm over low heat, stirring often, until everything is piping hot. Top with a fresh sprinkle of cheese and it’ll feel practically new.

FAQs

Is there a substitute if I can’t find guanciale?

If guanciale isn’t available, pancetta is a good stand-in—just remember it’s a bit milder, so you may want a touch more salt. Thick-cut unsmoked bacon works in a pinch, too, but guanciale is truly the heart of authentic Bucatini all’Amatriciana.

Can I use a different type of pasta?

Absolutely! While bucatini gives the signature texture, spaghetti or rigatoni also work very well—the key is using a shape that grabs onto that rich, savory sauce so you get the full Amatriciana experience.

How spicy should Bucatini all’Amatriciana be?

The classic version has just a hint of warmth from the red pepper flakes; it shouldn’t burn, but rather complement the pork and tomatoes. Adjust to suit your taste, but for tradition’s sake, keep the heat gentle and balanced.

Can I make Bucatini all’Amatriciana vegetarian?

You can experiment using smoked or olive oil-sautéed mushrooms and a dash of smoked paprika. The result won’t be truly traditional, but you’ll capture some of the dish’s beloved savory qualities.

What’s the difference between Amatriciana and other Roman pasta sauces?

Amatriciana relies on guanciale, tomatoes, red pepper, and pecorino, while dishes like carbonara skip the tomato and use eggs, or cacio e pepe focuses on cheese and pepper. Each has a unique character worth exploring, but Bucatini all’Amatriciana is prized for its balance of deep, meaty flavor and bright tomato freshness.

Final Thoughts

Once you master the simple, beautiful steps behind Bucatini all’Amatriciana, you’ll see just how special a handful of ingredients—and a classic technique—can be. Go ahead, gather your friends or family, and treat them to an Italian favorite you’ll want to return to over and over again!

Bucatini all’Amatriciana Recipe

★★★★★

5 from 14 reviews

Author: Zoe
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a rich sauce made with guanciale, San Marzano tomatoes, red pepper flakes, and pecorino cheese. This flavorful and comforting dish is a favorite among pasta lovers.

Ingredients

Scale

Pasta:

1 pound bucatini pasta

Guanciale:

1/4 pound guanciale

Sauce:

1 can (14 oz) San Marzano tomatoes
1/2 teaspoon red pepper flakes

Cheese:

1/2 cup grated pecorino cheese

Instructions

Cook the Guanciale: Cook the guanciale in a skillet over medium heat until crispy, then remove it from the pan and set it aside.
Make the Sauce: Add the crushed tomatoes and red pepper flakes to the skillet and simmer for about 15 minutes, until the sauce has thickened slightly.
Cook the Pasta: Cook the bucatini in a large pot of salted boiling water until al dente, then drain it and add it to the skillet with the sauce.
Finish the Dish: Toss the pasta with the sauce and pecorino cheese until well coated. Serve hot, garnished with additional pecorino cheese and red pepper flakes if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Italian