Classic Bucatini all’Amatriciana is a culinary delight that showcases the incredible flavors of its simple ingredients, creating a dish that is both comforting and satisfying. Just like Pasta Carbonara and Pasta Pomodoro, its straightforward preparation often results in the most memorable and delicious meals.
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🥫The Ingredients
The humble ingredients —pasta, tomatoes, guanciale, and cheese—come together harmoniously to create an authentic Italian pasta dish that bursts with rich flavor and tradition. Find ingredient notes (including substitutions and variations) below.
🧀 Substitutions and Variations
- Pasta – Bucatini is a thick, hollow spaghetti pasta that can be found in many well-stocked supermarkets or at Italian food markets. Regular spaghetti, linguine, or fettuccini are all great substitutions.
- Pork – Guanciale is pork jowl and can be difficult to find outside of Italy. Check your local specialty markets. If you can’t find it, cubed pancetta or thick-cut bacon is perfectly suitable.
- Tomatoes – Whole tomatoes, especially certified San Marzano, are going to be best. If you can get whole Roma tomatoes that are fresh and in peak season, you can use them. Place them briefly in boiling water and then peel away the skin. Squeezing the whole tomatoes into the skillet will give you the perfect texture.
- Cheese – Pecorino Romano is traditional, however, regular Parmesan will work great, too. Grating a block just before preparing the dish will elevate the flavor significantly. However, pre-grated cheese will work (in a pinch).
See the recipe card (with video) below for a full list of ingredients and measurements.
Expert Tip
Take care when adding the wine to the hot rendered grease. Stand back as it might flame or sputter. Immediately add the red pepper flakes and then the tomatoes. Most of the alcohol will cook off during the cooking process, just as it does with Shrimp Scampi.
How To Make Bucatini all’Amatriciana
- Step 1: Sauté the guanciale in a large skillet over medium heat until starting to get crispy.
- Step 2: Use a slotted spoon to remove the guanciale.
- Step 3: Carefully add the wine to the skillet with the rendered fat.
- Step 4: Stir in the red pepper flakes.
- Step 5: Add the pasta to a pot of salted boiling water.
- Step 6: Use your hands to squeeze the tomatoes into the skillet.
🍝 Finishing the Dish
- Step 7: Stir the cooked guanciale into the tomatoes.
- Step 2: Add the al dente pasta into the skillet and toss to coat.
- Step 3: Add the cheese to the pasta.
- Step 4: Toss to coat and serve with more grated cheese as garnish.
🍽️ How To Serve
- As soon as you have tossed the pasta with the cheese, you’ll want to plate the dish. For an attractive appearance, use tongs to grab the pasta and then gently twist it as you place it in each guest’s pasta bowl.
- Be sure to have plenty of grated cheese available for guests to add more. Chopped Italian parsley adds a nice touch of color to the dish.
- For an amazing Italian feast, start the meal with Cheesy Garlic Bread and a Classic Caesar Salad!
🔥 How To Store and Reheat
- Keep leftovers in an air-tight container in the fridge for up to 5 days.
- This pasta (and sauce) has so much flavor, it is still incredible when reheated.
- Simply reheat on the stove in a skillet over medium heat. Add a splash of chicken broth, if necessary, to loosen the sauce up.
🙋🏽♂️ Frequently Asked Questions
The dish originated in the Italian town Amatrice in the Lazio region of Italy. This is where the name comes from. It has been prepared for centuries. It has become a staple in Rome, about 2 hours from Rome.
Although we think it is best served fresh, you can make the dish in its entirety up to 24 hours in advance and then reheat on the stove over medium heat (adding a splash of broth, if necessary). Since the dish only takes about 20 minutes to prepare, it’s easy to prepare shortly before you plan to serve it.
Bucatini is a thick, hollow, tubular pasta similar to spaghetti, and it is traditionally served with the dish. However, any long pasta will work, such a spaghetti, linguine, fettuccine, or pappardelle.
🇮🇹 Other Classic Italian Pasta Recipes
Ready to make the best pasta dish this side of Rome? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Bucatini all’Amatriciana
Video
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
Victoria says
Because I love spaghetti
Kris Longwell says
Us, too!!
Mark Lawton says
Wow! Just wow!
I lived in Naples, Italy for 3 years. My go-to pasta in that time was always bucatini all’ amatriciana. Whenever I was in Rome, I would always have to have it. And it was always delizioso!
This recipe is the real deal. My wife agrees and, unusual for her, went back for seconds.
Fortunately, my local gourmet market had both the guanciale and the bucatini pasta. I’m sure pancetta is a reasonable substitute, but in my opinion the guanciale makes the dish legit. And, don’t skimp on the pecorino romano!
Can’t wait to have friends over to share my newfound “go-to.” As always, thank you, guys! Another hit!
Kris Longwell says
Mark!! This fills our hearts with joy! We LOVE that you were able to get the guanciale and bucatini! We love this dish so much, too, it’s just so perfectly Italian! Thank you as always for sharing and the great review. That means so much to us!! Have a GREAT week! Kris & Wesley
PAUL says
Another easy to make, delicious recipe idea. I used pancetta and the flavors in the sauce were exquisite. This is a winner!
Wesley says
One of my favorite pasta recipes! A few ingredients and easy to make, but tastes like you spent the whole day in the kitchen! So good!!