Bucatini All' Amatriciana

5 from 79 votes

Bucatini All' Amatriciana

You only need a few simple ingredients to make Bucatini all Amatriciana, and the results yield amazing flavor. Your family is going to love this classic Italian pasta di that will be on your dinner table in about 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Entree

Cuisine: Italian

Servings:

Calories: 817kcal

Ingredients

2 ounces guanciale small to medium dice
2 tablespoons dry white wine optional
2 cups crushed tomatoes whole San Marzano tomatoes crushed
½ teaspoon red pepper flakes more or less to taste
½ cup Pecorino Romano cheese grated or shredded
8 ounces bucatini pasta
sea salt and black pepper to taste
1 teaspoon Italian parsley finely chopped for garnish (optional)

Instructions

Add the diced guanciale to a large frying pan over medium-low heat until and cook until browned but still tender, about 4-5 minutes.
Deglaze the pan with the white wine to slow the cooking process and loosen all the tasty browned bits from the bottom of the pan.
Add the crushed tomatoes and red pepper flakes. Allow the mixture to simmer while the pasta cooks (about 10 minutes)
Cook the bucatini while the amatriciana sauce is simmering.
When you drain the sauce, reserve ½ cup of the pasta cooking water to add the sauce.
Add the pasta water to the sauce with the grated Romano cheese and cooked pasta. Toss the pasta in the sauce to mix well.
If you use shredded Romano cheese instead of grated add the pasta water and cheese to the sauce before adding the pasta. This will allow the cheese to fully melt.
Serve with additional grated Romano cheese.

Notes

Guanciale should be diced in small to medium dices (about a ¼ inch). Pancetta can be substituted if you can't find guanciale.

You can remove the top skin of the guanciale, but I like the added flavor that comes from it.

If you use shredded Romano cheese instead of grated add the pasta water and cheese to the sauce before adding the pasta. This will allow the cheese to fully melt.

Nutrition