Bucatini all’Amatriciana Recipe
If there’s one dish that can transport you straight to the sun-soaked streets of Rome with just one bite, it’s Bucatini all’Amatriciana. This timeless Italian classic delivers a delightful combination of chewy pasta, crisp guanciale, and a lively, peppery tomato sauce—all elevated with a flourish of tangy Pecorino Romano. It’s a celebration of simplicity, flavor, and tradition that never fails to wow a hungry table, whether it’s a family feast or a comforting solo dinner.
Ingredients You’ll Need
The beauty of Bucatini all’Amatriciana lies in its short list of carefully chosen ingredients. Each one plays a starring role in the final dish, giving you a vibrant flavor profile that truly sings. Let’s look at what makes every component special and how it brings this beloved pasta to life.
- Bucatini pasta (12 ounces): This thick, hollow noodle collects the sauce beautifully, making every bite extra slurpable.
- Olive oil (1 tablespoon): Adds richness and helps crisp up the guanciale perfectly.
- Guanciale or pancetta, diced (4 ounces): Guanciale gives an unmistakable, authentic porky flavor, but pancetta works in a pinch for accessibility.
- Garlic, minced (1 clove, optional): Though not traditional, a little garlic adds depth—feel free to include or leave out based on your mood.
- Red pepper flakes (½ teaspoon): Offers just the right level of heat to liven up the sauce.
- Crushed tomatoes (14-ounce can): The heart of your sauce, providing bold, sweet acidity and luscious texture.
- Salt (½ teaspoon): Essential for seasoning both the sauce and the pasta water.
- Black pepper (¼ teaspoon): Brings warmth and complexity to balance the dish.
- Pecorino Romano cheese, grated (½ cup): Salty, piquant, and nutty, this cheese is the traditional finishing touch.
- Extra Pecorino and chopped parsley (for garnish): Adds brightness and a gorgeous pop of color right before serving.
How to Make Bucatini all’Amatriciana
Step 1: Cook the Bucatini
Begin by bringing a large pot of well-salted water to a roaring boil. Add the bucatini and stir well, letting it dance until perfectly al dente according to the package directions. Just before draining, remember to scoop out half a cup of that starchy pasta water—this will help your sauce cling to the noodles in the next steps.
Step 2: Crisp Up the Guanciale or Pancetta
While the pasta simmers away, heat the olive oil in a wide skillet over medium heat. Toss in your diced guanciale (or pancetta) and let it sizzle, rendering out its delicious fat and turning irresistibly crispy and golden in about 5 to 7 minutes. The aroma at this point is nothing short of drool-worthy!
Step 3: Add Garlic and Red Pepper Flakes
Once your pork has reached peak crispiness, stir in the minced garlic (if you’re using it) and red pepper flakes. Sauté everything for about 30 seconds—just until the garlic is fragrant but not browned. This short sizzle infuses the fat with a gentle kick.
Step 4: Simmer with Tomatoes and Seasonings
Pour in the crushed tomatoes, then sprinkle in the salt and black pepper. Stir well, scraping up any flavorful bits from the bottom of the skillet. Let the sauce bubble and develop for 10 to 12 minutes, stirring occasionally, until it’s thickened and aromatic. The guanciale will infuse every bite with meaty goodness.
Step 5: Toss Pasta and Finish with Pecorino
Add the drained bucatini straight into your simmering sauce. Pour in a splash of reserved pasta water and toss everything together so the noodles are luxuriously coated. Remove from the heat and stir in the grated Pecorino Romano for a creamy, salty finish. Serve your Bucatini all’Amatriciana immediately, piping hot, with extra cheese and a sprinkle of parsley on top.
How to Serve Bucatini all’Amatriciana
Garnishes
Nothing completes Bucatini all’Amatriciana like a final shower of freshly grated Pecorino Romano. For an extra flourish, add a handful of chopped Italian parsley. The cheese melts into the sauce, while the herbs brighten every forkful with fresh, green flavor.
Side Dishes
To keep your meal true to its Roman roots, pair this pasta with a crisp green salad dressed in lemon and olive oil, or a simple platter of roasted seasonal vegetables. Warm, crusty bread is a must for swiping up any leftover sauce, making sure not a drop gets left behind.
Creative Ways to Present
Serve Bucatini all’Amatriciana twirled into tall nests on deep bowls, sprinkled with extra Pecorino and parsley for color. For a chic touch, top each serving with a few shards of shaved cheese or a drizzle of good olive oil. If you want to go rustic, bring the pan right to the table and let everyone help themselves—just like you’re in a Roman trattoria.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (lucky you!), let the Pasta cool to room temperature, then store the Bucatini all’Amatriciana in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 3 days. The flavors get even richer after a night’s rest.
Freezing
You can freeze Bucatini all’Amatriciana, though the texture of the pasta may soften slightly. Transfer cooled pasta and sauce into a freezer-safe container and freeze for up to 2 months. For best results, consider freezing the sauce separately and making fresh pasta when you’re ready to enjoy.
Reheating
To reheat, warm the pasta gently in a skillet with a splash of water or extra tomato sauce to refresh the texture. Stir until heated through. If frozen, thaw overnight in the fridge first, then reheat and sprinkle with new Pecorino Romano before serving.
FAQs
Can I use spaghetti instead of bucatini?
Absolutely! Spaghetti is a common substitute if you can’t find bucatini. Though you’ll lose the signature hollow center, the dish will still be delicious and maintain the spirit of Bucatini all’Amatriciana.
Is guanciale really essential for Bucatini all’Amatriciana?
If you’re after authenticity, guanciale (cured pork jowl) is the gold standard and delivers unmatched depth. However, pancetta makes an excellent stand-in, and even thick-cut unsmoked bacon can do in a pinch.
How spicy is Bucatini all’Amatriciana supposed to be?
That’s up to you! The red pepper flakes give a gentle, tingling heat, but if you love spicy food, feel free to add a touch more. Start moderate and adjust to your taste.
Can I make this vegetarian?
Yes! Use your favorite plant-based pancetta alternative or simply omit the pork and focus on the flavors of tomato, cheese, and spice. Swap Pecorino Romano for a plant-based hard cheese to make it fully vegetarian.
Is garlic traditional in Bucatini all’Amatriciana?
Traditionally, Amatriciana sauce is made without garlic, especially in its Roman homeland. That said, many home cooks add a clove or two for a little extra background flavor—so you can make it your own!
Final Thoughts
There are few pleasures as satisfying and soul-warming as a plate of Bucatini all’Amatriciana. The simple ingredients and straightforward steps invite both beginners and pasta enthusiasts to bring an authentic piece of Italy into their kitchens. Give it a try, and let this Roman classic become a repeat favorite on your table!
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Bucatini all’Amatriciana Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic Italian pasta dish featuring bucatini pasta tossed in a spicy tomato sauce with guanciale or pancetta, finished with a generous sprinkle of Pecorino Romano cheese. This flavorful Bucatini all’Amatriciana is a satisfying main course that captures the essence of Italian cuisine.
Ingredients
Pasta:
- 12 ounces bucatini pasta
Sauce:
- 1 tablespoon olive oil
- 4 ounces guanciale or pancetta, diced
- 1 garlic clove, minced (optional)
- ½ teaspoon red pepper flakes
- 1 (14-ounce) can crushed tomatoes
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Pecorino Romano cheese
- Extra Pecorino and chopped parsley for garnish
Instructions
- Cook the Bucatini: Boil salted water, cook pasta until al dente, reserve pasta water, and drain.
- Prepare the Sauce: Sauté guanciale until crispy, add garlic and red pepper flakes, stir in tomatoes, salt, and pepper, simmer.
- Combine and Serve: Toss drained pasta in sauce with reserved water, add Pecorino Romano, garnish with cheese and parsley.
Notes
- Traditional Amatriciana uses guanciale and omits garlic, but pancetta and garlic can be substituted.
- Bucatini can be swapped with spaghetti if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 ½ cups
- Calories: 480
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 45mg
