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).
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
- 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).
- 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.
- 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.
- 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
- Serving Size: One Normal Portion
- Calories: 750-850