Bucatini all’Amatriciana
Servings: 4
Calories: 645kcal
Here is a classic Italian pasta dish that features thick, spaghetti-like bucatini noodles coated in a savory sauce made from guanciale, tomatoes, and Pecorino Romano cheese. This hearty and flavorful dish embodies the essence of Roman cuisine, showcasing how simple ingredients can create a truly unforgettable meal.
Print Recipe
Equipment
- 1 large (12-inch) skillet
- Pot for boiling pasta
Ingredients
- 8 oz guanciale cubed, or pancetta
- ¼ cup white wine
- ½ teaspoon red pepper flakes
- 1 28 oz can whole tomatoes San Marzano
- Salt
- 12 oz bucatini pasta dried
- ⅔ cup Pecorino-Romano cheese freshly grated, divided
- ¼ cup Italian parsley chopped, for garnish (optional)
Instructions
- Bring a pot of salted water to a boil.
- Heat a large skillet over medium heat and add the guanciale. Stir until slightly crispy, about 3 to 5 minutes. Use a metal slotted spoon to remove the guanciale and place it on a plate lined with paper towels. Don't remove the rendered grease.8 oz guanciale
- Stand back, and carefully add the white wine to the skillet. Stir in the red pepper flakes, and then use your hands to squeeze the tomatoes into the skillet. Hold the liquid from the canned tomatoes off to the side (you may not need it). Add a healthy pinch (½ tsp) of salt and then simmer on medium-low for 10 minutes.¼ cup white wine, ½ teaspoon red pepper flakes, 1 28 oz can whole tomatoes, Salt
- Meanwhile, add the pasta to the boiling water. You'll want to cook the pasta until just al denté (don't overcook it!), usually about 10 minutes.12 oz bucatini pasta
- Stir the cooked guanciale into the sauce and simmer for 1 minute, stirring often. Use tongs to remove cooked pasta from the water and place it in the sauce (it's okay if the pasta has water on it). Stir to coat the pasta.
- Add ½ cup of the grated cheese to the pasta and toss to coat.⅔ cup Pecorino-Romano cheese
- Serve the pasta at once, garnished with chopped parsley (if using) and the remaining grated cheese at the table.¼ cup Italian parsley
Video
Notes
NOTE: Watch the video near the top of the recipe for visual guidance.
See the blog post for substitutions for all ingredients.
The cheese is best if grated from a block just before preparing the dish.
Leftovers will keep in an air-tight container in the fridge for up to 5 days. Reheat in a skillet over medium heat (add a splash of broth to help loosen the sauce).
Nutrition
Calories: 645kcal | Carbohydrates: 65g | Protein: 23g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 78mg | Sodium: 698mg | Potassium: 241mg | Fiber: 3g | Sugar: 3g | Vitamin A: 461IU | Vitamin C: 5mg | Calcium: 203mg | Iron: 2mg