Bucatini All’Amatriciana Recipe

There are dishes that comfort, dishes that impress, and dishes that transport you. Bucatini All’Amatriciana, for me, is firmly in the latter category, instantly whisking my senses away to a bustling trattoria in Rome, even when I’m just standing in my own kitchen on a Tuesday night. The first time I truly nailed this recipe, the reaction from my family was electric. The intoxicating aroma of rendering guanciale filled the house, a scent so uniquely savory and porky it’s practically a siren call. My partner, usually reserved with praise, took one bite, eyes widening slightly, and simply declared, “This. This is it.” My kids, often picky eaters, were surprisingly drawn to the long, hollow bucatini noodles slicked in that vibrant, slightly spicy, deeply flavorful tomato sauce. They loved slurping the strands, the tiny hole in the pasta somehow making it more fun, more engaging. It wasn’t just dinner; it became an event. The magic lies in its deceptive simplicity – just a few core ingredients, yet when treated with respect and the right technique, they harmonize into something truly profound. The salty, crispy nuggets of guanciale, the sweet tang of San Marzano tomatoes, the sharp bite of Pecorino Romano, and the gentle warmth of chili flakes, all clinging perfectly to that substantial bucatini… it’s a masterclass in Italian flavor balancing. Making it feels like connecting with a rich culinary history, and sharing it feels like offering pure, unadulterated comfort and joy. It has become a cherished staple in our home, a guaranteed crowd-pleaser that never fails to satisfy.

Bucatini All’Amatriciana: The Authentic Recipe

This recipe aims for authenticity, sourcing high-quality ingredients to capture the true spirit of this Roman classic originating from the town of Amatrice. While variations exist, this version focuses on the core components that define the dish: guanciale, Pecorino Romano, quality tomatoes, and bucatini pasta.

Yields: 4 servings
Prep time: 15 minutes
Cook time: 30-35 minutes

Ingredients

• Guanciale: 150 grams (about 5.3 ounces), preferably a single thick slice or slab, rind removed, cut into ½-inch (1.25 cm) thick lardons or cubes. Note: Guanciale is cured pork jowl and is essential for authentic flavor due to its unique fat composition and taste. See FAQ for substitutions if absolutely necessary.
• Bucatini: 400 grams (about 14 ounces). Note: This thick, spaghetti-like pasta with a hole running through the center is traditional. High-quality dried pasta is recommended.
• Whole Peeled San Marzano Tomatoes: 1 can (800 grams / 28 ounces), preferably D.O.P. certified. Note: Quality tomatoes are crucial. Crush them by hand or with a fork before using, reserving the juices.
• Pecorino Romano Cheese: 100 grams (about 3.5 ounces, roughly 1 cup grated), finely grated, plus extra for serving. Note: This sharp, salty sheep’s milk cheese is non-negotiable for authentic Amatriciana.
• Dry White Wine: 120 ml (about ½ cup). Note: Optional, but highly recommended for deglazing the pan and adding acidity. A crisp Italian white like Frascati or Pinot Grigio works well.
• Crushed Red Pepper Flakes (Peperoncino): ½ to 1 teaspoon, or to taste, depending on your heat preference. Note: Adds a gentle background warmth.
• Extra Virgin Olive Oil: 1 tablespoon (Optional, primarily used if your guanciale is leaner, or for initially starting the rendering). Many purists use only the rendered guanciale fat.
• Salt: To taste, for pasta water and potentially adjusting sauce seasoning (use sparingly initially, as guanciale and Pecorino are very salty).
• Black Pepper: Freshly cracked, to taste (optional, some purists omit).

Why These Ingredients Matter: A Deeper Dive

Understanding the role of each component elevates the cooking process from simply following steps to appreciating the culinary artistry.

• Guanciale – The Soul of Amatriciana: Unlike pancetta (cured belly) or bacon (smoked belly), guanciale (cured jowl) has a higher fat-to-meat ratio and a distinct, richer, slightly funky flavor profile. When rendered slowly, its fat melts into liquid gold, infusing the entire sauce with its essence, while the meaty parts become delightfully crisp. Sourcing good quality guanciale, often found at Italian specialty stores or online, is arguably the single most important step towards an authentic Amatriciana. The texture and flavor it imparts are simply irreplaceable. Cutting it into lardons (small strips) or cubes allows for even rendering and pleasant textural contrast in the final dish.
• Bucatini – The Perfect Vessel: The choice of pasta is not arbitrary. Bucatini’s thickness provides a satisfying chew, standing up well to the robust sauce. More importantly, the “buco” (hole) running through the center does something magical: it traps sauce inside the noodle itself, delivering an extra burst of flavor with every bite. While spaghetti is a common substitute, it lacks this unique characteristic. If you can’t find bucatini, perciatelli (a slightly thicker version) is an excellent alternative, or a sturdy shape like rigatoni can work, though it changes the traditional experience.
• San Marzano Tomatoes – Sweetness and Body: These plum tomatoes, grown in the volcanic soil near Mount Vesuvius, are prized for their lower acidity, fewer seeds, and balanced sweetness. D.O.P. (Denominazione di Origine Protetta) certification ensures they come from the correct region and meet quality standards. Using high-quality whole peeled tomatoes and crushing them yourself (by hand for a rustic texture, or pulsed briefly in a food processor) gives you control over the sauce’s consistency and preserves their delicate flavor better than pre-crushed or puréed varieties. The quality of your tomatoes directly impacts the sauce’s final taste and vibrancy.
• Pecorino Romano – The Salty, Sharp Finish: Made from sheep’s milk (“pecora” means sheep in Italian), this hard, salty cheese provides the characteristic sharp, tangy counterpoint to the rich guanciale and sweet tomatoes. It’s not just a garnish; it’s integral to the sauce’s final emulsification and flavor profile. Grate it finely using a Microplane or the small holes of a box grater for easy melting and incorporation. While Parmigiano-Reggiano is a wonderful cheese, its nutty, milder flavor profile is different and not traditional for Amatriciana. Stick with Pecorino for authenticity.
• The Supporting Cast: The optional white wine adds a layer of complexity and acidity, helping to cut through the richness of the fat and lifting flavorful browned bits (fond) from the pan after cooking the guanciale. Red pepper flakes (peperoncino) provide essential warmth; adjust the amount based on the chili’s heat and your preference. A touch of high-quality extra virgin olive oil can help start the guanciale rendering if it’s particularly lean, but often the guanciale’s own fat is sufficient. Salt is crucial for seasoning the pasta water properly (it should taste like the sea) but use it cautiously in the sauce itself until the end, as the guanciale and Pecorino contribute significant saltiness. Freshly cracked black pepper can add another dimension, though its inclusion is debated among purists.

Instructions: Crafting Your Bucatini All’Amatriciana

Follow these steps carefully, paying attention to the techniques, for a truly exceptional result. The process is relatively straightforward but relies on timing and quality execution.

1. Prepare the Guanciale: If you haven’t already, remove the tough rind from the guanciale. Cut the meat into lardons or cubes, approximately ½-inch (1.25 cm) thick. Uniformity helps ensure even cooking. Set aside.
2. Prepare the Tomatoes: Open the can of San Marzano tomatoes. Pour the contents into a bowl. Using your hands (the best method for texture!), gently crush each tomato, breaking it apart. Alternatively, use a fork or pulse briefly in a food processor – avoid making it completely smooth; some texture is desirable. Reserve the juices with the crushed tomatoes.
3. Grate the Cheese: Finely grate the Pecorino Romano cheese. Having it ready ensures you can incorporate it quickly later. Set aside about ¾ of it for the sauce and reserve the remaining ¼ for serving.
4. Render the Guanciale: Place the cut guanciale into a large, cold skillet or Dutch oven (using a cold pan allows the fat to render more slowly and evenly). If using olive oil (optional), add it now. Turn the heat to medium-low. Cook slowly, stirring occasionally, allowing the fat to melt away and the meaty pieces to become golden brown and crispy. This process is crucial and takes patience – typically 10-15 minutes. Do not rush it with high heat, as this will burn the guanciale before the fat has fully rendered. Why medium-low heat? It gently coaxes the fat out, creating flavorful rendered lard and perfectly crisp bits without scorching.
5. Crisp the Guanciale (Final Stage): Once most of the fat has rendered and the guanciale pieces are starting to color, you can slightly increase the heat to medium for the last couple of minutes to achieve optimal crispiness. Watch carefully to prevent burning.
6. Remove Guanciale, Reserve Fat: Using a slotted spoon, remove the crispy guanciale bits from the pan and set them aside on a plate lined with paper towels. Leave the precious rendered fat in the skillet – this is the flavor base for your sauce. There should be a generous amount (perhaps 3-4 tablespoons); if it seems excessive (more than ¼ cup), you can spoon some out, but typically, you’ll want most of it.
7. Sauté Aromatics (Peperoncino): Add the crushed red pepper flakes (peperoncino) to the hot guanciale fat in the skillet. Stir constantly for about 30 seconds until fragrant. Be careful not to burn the flakes. Adding chili flakes to the fat infuses the oil with heat.
8. Deglaze with Wine (Optional but Recommended): Pour the dry white wine into the skillet. Increase the heat slightly and bring it to a simmer, scraping the bottom of the pan with a wooden spoon to loosen any flavorful browned bits (fond) stuck to the pan. Let the wine bubble and reduce by about half, allowing the alcohol smell to cook off, about 2-3 minutes. Deglazing captures deep flavors and adds acidity. If omitting wine, proceed directly to the next step.
9. Add Tomatoes and Simmer: Add the hand-crushed San Marzano tomatoes and their juices to the skillet. Stir everything together well. Bring the sauce to a gentle simmer. Reduce the heat to low, cover partially (to prevent excessive splattering but allow steam to escape), and let the sauce cook gently for at least 15-20 minutes. This allows the flavors to meld and the sauce to thicken slightly. Stir occasionally. Simmering develops the tomato flavor and integrates it with the rendered fat.
10. Cook the Bucatini: While the sauce simmers, bring a large pot of water to a rolling boil. Add a generous amount of salt (about 1-1.5 tablespoons per gallon/4 liters). The water should taste salty. Add the bucatini and cook according to package directions, but aim for al dente – tender but still firm to the bite. Bucatini typically takes a bit longer to cook than spaghetti, usually around 9-12 minutes. Cooking pasta in well-salted water seasons it from within. Al dente is key as it will finish cooking in the sauce.
11. Reserve Pasta Water: Just before the pasta is ready, carefully scoop out about 1.5 to 2 cups (360-480 ml) of the starchy pasta water. This liquid gold is essential for emulsifying the sauce. Do not discard it!
12. Combine Pasta and Sauce: Drain the bucatini quickly (do not rinse!). Add the drained pasta directly into the skillet with the simmering Amatriciana sauce. Add about half of the reserved crispy guanciale back into the pan (reserving the rest for garnish).
13. Emulsify the Sauce (The Magic Step): Increase the heat under the skillet to medium-high. Add about ½ cup (120 ml) of the reserved starchy pasta water. Toss and stir the pasta vigorously in the sauce for about 1-2 minutes. The starch from the pasta water will help to emulsify the fat and tomato liquid, creating a cohesive, slightly creamy sauce that clings beautifully to the bucatini. If the sauce seems too thick or dry, add more pasta water, a tablespoon or two at a time, until it reaches your desired consistency – it should be glossy and coat the pasta well, not watery or oily. This tossing technique, known as ‘mantecare’ in Italian, is vital for the perfect texture.
14. Incorporate Pecorino (Off Heat): Remove the skillet from the heat. Add the ¾ portion of the grated Pecorino Romano cheese that you set aside earlier. Toss everything together quickly and continuously until the cheese melts smoothly into the sauce. Adding the cheese off the heat prevents it from clumping or becoming stringy. Taste the sauce now and adjust seasoning if necessary – you might need a pinch more salt (unlikely, but possible) or some freshly cracked black pepper. Finishing off heat ensures a smooth, creamy integration of the cheese.
15. Serve Immediately: Divide the Bucatini All’Amatriciana among four warmed shallow pasta bowls. Twirl the pasta to create attractive nests if desired. Top each serving with the remaining crispy guanciale bits and a generous sprinkle (or grating) of the reserved Pecorino Romano cheese. Serve piping hot.

Nutrition Facts

• Servings: 4
• Calories per Serving: Approximately 750-850 kcal (This is an estimate and can vary significantly based on the exact fat content of the guanciale, the amount of cheese used, and portion size.)

Disclaimer: The nutritional information provided is an estimate calculated using standard databases and ingredient amounts. Actual values may vary based on specific brands, ingredient substitutions, and variations in preparation.

Preparation Time

• Preparation: 15 minutes (chopping guanciale, crushing tomatoes, grating cheese)
• Cooking: 30-35 minutes (rendering guanciale, simmering sauce, cooking pasta, finishing)
• Total Time: Approximately 45-50 minutes

How to Serve Bucatini All’Amatriciana

Serving Amatriciana is about celebrating its robust flavors and satisfying textures. Here’s how to present it best:

• Timing is Everything:
  • Serve immediately after tossing the pasta with the sauce and cheese. The dish is best enjoyed piping hot when the sauce is perfectly emulsified and clinging to the pasta.
• Plating:
  • Use shallow, wide pasta bowls that have been slightly warmed (you can run them under hot water or place them in a low oven briefly).
  • Twirl generous portions of bucatini using a carving fork or tongs to create elegant nests in the center of each bowl.
  • Spoon any remaining sauce and guanciale bits from the pan over the top of the pasta.
• Garnishes (Keep it Traditional):
  • Essential: Sprinkle liberally with the reserved crispy guanciale pieces. This adds crucial textural contrast and reinforces the primary flavor.
  • Essential: Offer extra finely grated Pecorino Romano cheese at the table for diners to add according to their preference. A fresh grating just before eating enhances the aroma and flavor.
  • Optional: A tiny pinch of extra red pepper flakes for those who like more heat.
  • Avoid: Fresh herbs like parsley or basil are not traditional for Amatriciana and can clash with its specific flavor profile.
• Accompaniments:
  • Crusty Bread: Absolutely essential! Serve with slices of good quality, rustic Italian bread (like ciabatta or a simple pane casareccio) for “fare la scarpetta” – the delightful Italian tradition of mopping up every last bit of delicious sauce from the plate.
  • Simple Salad: A light green salad with a simple vinaigrette (olive oil, red wine vinegar, salt, pepper) offers a refreshing counterpoint to the richness of the pasta. Avoid creamy dressings. Think arugula or mixed greens.
• Wine Pairing:
  • Red: A medium-bodied Italian red wine with good acidity is a classic choice. Consider wines from Central Italy:
    • Montepulciano d’Abruzzo: Fruity, slightly rustic, with soft tannins.
    • Sangiovese (like Chianti Classico or Rosso di Montalcino): Offers cherry notes and bright acidity to cut through the fat.
    • Cesanese del Piglio: A local Lazio wine, fitting for a Roman dish.
  • White: If you prefer white, choose something crisp and dry to balance the richness:
    • Frascati Superiore: A classic white from the Lazio region (where Rome is).
    • Vermentino: Offers citrus and mineral notes.
    • Pinot Grigio (Italian style): Dry and crisp.

Additional Tips for Amatriciana Perfection

Mastering Amatriciana involves attention to detail. Here are five tips to elevate your dish:

1. Prioritize Ingredient Quality Above All: This cannot be stressed enough. The simplicity of Amatriciana means the quality of each component shines through. Use authentic imported Guanciale (not pancetta or bacon if you want the real deal), D.O.P. San Marzano tomatoes, genuine Pecorino Romano cheese (grate it yourself), and good quality dried Bucatini. The difference these make compared to standard supermarket substitutes is profound. If you compromise on ingredients, you compromise the soul of the dish.
2. Master the Guanciale Render: Patience is key. Starting the guanciale in a cold pan over medium-low heat allows the fat to render out slowly and completely without burning the meaty bits. Rushing this step with high heat will result in burnt exteriors and unrendered, chewy fat. Aim for deeply golden, crispy morsels and a pool of clear, flavorful liquid fat. Don’t discard this fat – it’s the heart of your sauce’s flavor.
3. Harness the Power of Pasta Water: Never, ever drain your pasta and discard all the cooking water without reserving some first. That cloudy, starchy water is liquid gold. When tossed vigorously with the pasta and sauce (especially a fatty one like Amatriciana), the starch helps to bind the fat and water components, creating a beautifully emulsified, creamy, non-greasy sauce that coats every strand perfectly. Add it gradually until the sauce reaches the desired consistency.
4. Salt Strategically: Be cautious with adding extra salt to the sauce itself until the very end. Guanciale is cured and inherently salty. Pecorino Romano is also famously salty. Combined with pasta cooked in well-salted water, you often need very little, if any, additional salt in the sauce. Taste the finished dish after incorporating the cheese and before serving, then adjust if absolutely necessary. It’s easier to add salt than to take it away.
5. Finish Cooking the Pasta in the Sauce: Don’t cook your bucatini to death in the boiling water. Cook it until it is decidedly al dente (still quite firm to the bite), usually 1-2 minutes less than the package suggests. It will finish cooking during the final minute or two while being tossed vigorously in the hot sauce. This allows the pasta to absorb the sauce’s flavor directly and helps achieve that perfect, integrated texture where the pasta and sauce become one.

FAQ: Bucatini All’Amatriciana

Here are answers to some common questions about making this iconic dish:

1. Q: Can I substitute pancetta or bacon for guanciale?
   • A: While you can physically make a tomato sauce with pancetta or bacon, it won’t be authentic Amatriciana. Guanciale (cured pork jowl) has a unique flavor and fat composition that is essential to the dish’s characteristic taste and texture. Pancetta (cured pork belly) is the closest substitute, but it’s less fatty and has a different flavor profile. Bacon (smoked pork belly) introduces a smoky element that is completely foreign to traditional Amatriciana. If you absolutely cannot find guanciale, use high-quality, unsmoked pancetta (preferably slab, not thinly sliced) cut into lardons and render it similarly. Expect a noticeable difference in the final flavor, however. Using bacon creates a different dish entirely.
2. Q: What if I can’t find Bucatini pasta?
   • A: Bucatini is traditional because its hollow center traps sauce wonderfully. If unavailable, the best substitutes are other long, sturdy pasta shapes. Spaghetti is the most common alternative, though it lacks the hole. Perciatelli is very similar to bucatini, sometimes slightly thicker. Alternatively, a thick-walled tubular pasta like Rigatoni or Penne Rigate (ridged versions) can also work well, as their shapes and ridges hold the robust sauce effectively, though this significantly changes the traditional presentation and eating experience. Choose a high-quality dried pasta regardless of the shape.
3. Q: Does authentic Amatriciana contain onion or garlic?
   • A: This is a point of passionate debate, especially among Italians! The official recipe registered by the town of Amatrice includes guanciale, Pecorino Romano, San Marzano tomatoes, white wine, and chili pepper (peperoncino). It notably omits onion and garlic. Many Roman variations do include onion (often sautéed after the guanciale is removed), leading to a slightly sweeter sauce. However, garlic is almost universally considered non-traditional in Amatriciana by purists. Pasta alla Gricia (often seen as the “white” ancestor of Amatriciana) uses just guanciale, Pecorino, and black pepper. Adding tomato makes it Amatriciana. While some modern recipes or restaurant versions might include onion or even a hint of garlic, sticking to the Amatrice standard (no onion, no garlic) provides the most historically accurate flavor profile focused purely on the guanciale, tomato, and pecorino. This recipe follows the purist approach.
4. Q: Can I make Bucatini All’Amatriciana vegetarian?
   • A: No, authentic Amatriciana fundamentally relies on guanciale for its defining flavor and fat. Removing it removes the essence of the dish. You can certainly make a delicious spicy tomato sauce using similar techniques (sautéing chili in olive oil, using good tomatoes and Pecorino), perhaps adding smoked paprika for depth or incorporating sautéed mushrooms for umami, but it would be an entirely different pasta dish, not a vegetarian Amatriciana. Trying to replicate the guanciale flavor with plant-based substitutes is unlikely to yield a satisfactory result that captures the spirit of the original.
5. Q: How should I store and reheat leftovers?
   • A: Bucatini All’Amatriciana is undeniably best enjoyed fresh, immediately after preparation. The emulsified sauce texture is optimal when hot, and the pasta is perfectly al dente. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days. Reheating can be tricky as the sauce can separate, and the pasta can become mushy. The best method is to reheat gently: Place the pasta in a skillet over low heat. Add a tablespoon or two of water or broth to help loosen the sauce and prevent sticking. Cover the pan and heat slowly, stirring occasionally, until warmed through. Avoid the microwave if possible, as it tends to reheat unevenly and can make the pasta rubbery. The crispy guanciale garnish won’t be crispy anymore upon reheating, which is another reason it’s best fresh.

Print