Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini noodles tossed in a rich, savory sauce made from guanciale, tomatoes, onions, and Pecorino Romano cheese. This recipe balances spicy, salty, and tangy flavors to create an authentic and satisfying meal perfect for weeknight dinners or special occasions.
Ingredients
Scale
Pasta
- 12 ounces bucatini pasta
Sauce
- 4 ounces guanciale, diced (or pancetta if unavailable)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese and Garnish
- 1/2 cup Pecorino Romano cheese, grated
- Extra Pecorino Romano for serving
- Fresh basil leaves (optional for garnish)
Instructions
- Cook the Bucatini: Bring a large pot of salted water to a boil and cook the bucatini according to package directions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
- Prepare the Guanciale: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the guanciale and cook for 5 to 7 minutes until golden and crispy, rendering its fat.
- Sauté Aromatics: Stir in the chopped onion and minced garlic into the skillet with the guanciale and cook for 2 minutes, until fragrant and translucent.
- Add Spices and Tomatoes: Add red pepper flakes, crushed tomatoes, salt, and black pepper to the skillet. Stir well and let the sauce simmer gently for 15 minutes, stirring occasionally to meld the flavors.
- Combine Pasta and Sauce: Add the drained bucatini to the skillet and toss with the sauce, adding reserved pasta water little by little if necessary to loosen the sauce and help it coat the pasta evenly.
- Finish with Cheese: Stir in the grated Pecorino Romano cheese until the sauce becomes creamy and coats the pasta beautifully.
- Serve: Serve immediately, topped with extra Pecorino Romano cheese and fresh basil leaves if desired for an added fresh aroma and flavor.
Notes
- For the most authentic flavor, use guanciale and Pecorino Romano cheese.
- If substituting pancetta for guanciale, reduce the salt slightly to avoid over-seasoning.
- This dish pairs beautifully with a simple green salad and crusty Italian bread.
- Reserve some pasta water to adjust sauce consistency as needed.
- Fresh basil garnish is optional but adds a wonderful fresh element to the dish.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 510
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 35 mg
