Bucatini alla Amatriciana is one of Italy’s most cherished pasta dishes, originating from the small town of Amatrice in Lazio. Over time, it has become a staple of Roman cuisine, celebrated for its hearty yet straightforward flavors. Today, it stands as one of the fundamental dishes of Italian pasta tradition, alongside classics like Cacio e Pepe and Carbonara.
Ingredients
- Bucatini pasta
- 5 oz Guanciale (do not substitute if possible)
- 14 oz peeled tomatoes (preferably San Marzano)
- 2.5 oz Pecorino Romano cheese, grated
- 2 tbsp extra virgin olive oil
- 1 small chili pepper (optional)
- Salt, to taste
- Freshly ground black pepper
Instructions
-
Prepare the Guanciale
-
Cut the Guanciale into thin strips.
-
Heat olive oil in a large pan and cook the Guanciale slowly until golden and crispy.
-
Remove Guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
-
-
Make the sauce
-
Add the peeled, crushed tomatoes and the chili pepper to the pan with the Guanciale fat.
-
Simmer for 10–15 minutes, stirring occasionally, until thickened. Season lightly with salt.
-
-
Cook the pasta
-
Bring a large pot of salted water to boil and cook the bucatini until al dente.
-
Reserve a cup of pasta cooking water.
-
-
Combine everything
-
Remove the chili from the sauce.
-
Return the Guanciale to the pan, mixing it into the tomato sauce.
-
Drain the pasta and toss it in the pan, adding a splash of reserved pasta water to bind the sauce.
-
-
Finish and serve
-
Remove from heat and sprinkle generously with Pecorino Romano and freshly ground black pepper.
-
Serve immediately while hot.
-