Bucatini all’Amatriciana: A Classic Italian Dish to Savor

 If you're a fan of bold flavors with a touch of rustic charm, Bucatini all’Amatriciana deserves a spot on your table. This traditional Italian pasta dish hails from Amatrice, a small town in the Lazio region, and has won hearts worldwide with its simplicity and rich taste. A true staple of Roman cuisine, this recipe combines pantry-friendly ingredients into a masterpiece that pays homage to Italian culinary artistry.

The magic of Bucatini all’Amatriciana lies in its balance of tangy tomatoes, savory guanciale (cured pork cheek), and the subtle heat of red pepper flakes, all tossed with bucatini pasta. Each bite gives you a taste of Italian culture and tradition, straight from the kitchen of nonna.

Here’s how to bring this soulful dish to life in your own kitchen.

Ingredients for Bucatini all’Amatriciana

To serve 4:

• 400g (14 oz) bucatini pasta (spaghetti works as a substitute if needed)
• 150g (5 oz) guanciale, diced (or pancetta if guanciale isn’t available)
• 400g (14 oz) canned San Marzano tomatoes, crushed (or any high-quality canned tomatoes)
• 50g (2 oz) pecorino Romano cheese, finely grated
• 2 tablespoons olive oil
• 1 small onion, finely chopped (optional; traditionalists may skip this)
• 1 red chili or ½ teaspoon red pepper flakes
• Salt to taste
• Freshly cracked black pepper

Ingredient Notes

Guanciale is the star of this dish, lending its rich, authentic flavor. If you can’t find guanciale, use pancetta, though the taste will be slightly different. Pecorino Romano is essential for that sharp, salty finish, but you could use Parmesan as a last resort.

Step-by-Step Instructions

1. Prepare the guanciale.
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crispy and golden, about 5–7 minutes. Remove the guanciale with a slotted spoon and set aside, leaving the flavorful fat in the pan.

2. Cook the aromatics.
   If using onion, sauté it in the rendered fat until soft and translucent (about 3 minutes). Add the red chili or red pepper flakes and cook for another minute to release their flavor.

3. Make the tomato sauce.
   Pour the crushed tomatoes into the skillet, stirring to combine them with the fat and aromatics. Season with a pinch of salt and freshly cracked black pepper. Simmer the sauce gently for 10–15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

4. Cook the pasta.
   While the sauce simmers, cook the bucatini in a large pot of salted boiling water until just shy of al dente (1–2 minutes less than package instructions). Reserve ½ cup of pasta water before draining.

5. Combine pasta with sauce.
   Add the cooked bucatini to the skillet with the sauce. Toss well to coat each strand and add a splash of the reserved pasta water if the sauce seems too thick. Return the cooked guanciale to the pan and mix it through.

6. Add the cheese.
   Remove the skillet from heat and stir in most of the grated pecorino Romano, reserving a little for garnish. Toss until the cheese melts and creates a creamy consistency that clings to the pasta.

7. Serve immediately.
   Divide Bucatini all’Amatriciana into bowls, sprinkle with the remaining pecorino Romano, and crack a bit of black pepper on top for extra flavor.

Tips for Perfect Bucatini all’Amatriciana

• Get the best ingredients. Since the dish relies on few components, their quality matters. Choose guanciale and pecorino Romano for authenticity.
• Don’t overcook the pasta. Bucatini is best served al dente to give a bit of chew and absorb the sauce beautifully.
• Adjust the spice level. If you’re sensitive to heat, use a smaller amount of chili or red pepper flakes. Those who love spice can add more to taste.
• Skip the onion for a purist approach. Some recipes omit onion entirely to keep the flavors of the guanciale and tomatoes front and center.

Serving Suggestions

Serve Bucatini all’Amatriciana hot, accompanied by a glass of crisp white wine like Frascati or a light red like Chianti. A simple green salad and a slice of crusty Italian bread make great side dishes, perfect for soaking up any leftover sauce on your plate.

Savoring Bucatini all’Amatriciana the Italian Way

This dish is more than just a meal; it’s a celebration of tradition. Enjoy it slowly, in good company, and with an appreciation for its origins in Amatrice. Whether you’re recreating a taste of Italy or trying something new, Bucatini all’Amatriciana is sure to bring a little Italian soul to your home kitchen. Buon appetito!