If you’ve ever wanted to make an authentic Italian pasta that bursts with flavor yet is simple to prepare, Bucatini all’Amatriciana is the perfect choice. This classic Roman dish combines rich, savory guanciale, bright tomato sauce, a hint of chili heat, and creamy pecorino cheese to create a sauce that clings beautifully to each strand of bucatini. While the ingredients are few, the technique and balance of flavors make all the difference. You’ll find that with each bite, you’re tasting history and tradition that spans centuries, straight from the town of Amatrice in Italy. Making this dish at home may seem intimidating, but with clear steps and attention to detail, you can serve a restaurant-quality plate in your own kitchen.
Why We Love This Bucatini all’Amatriciana Recipe
There’s something deeply satisfying about the simplicity of this dish. Bucatini all’Amatriciana is a celebration of few, high-quality ingredients. The guanciale melts into the sauce, infusing it with a savory richness that cannot be replicated by other meats. The tomato passata provides a smooth, tangy base, and the touch of chili gives just enough heat to wake up your taste buds. The pecorino cheese rounds everything out with a salty, creamy finish.
Beyond the flavor, the dish is visually stunning. Golden guanciale pieces peek through the rich red sauce, and the pasta itself provides a pleasing bite and texture that makes each forkful a delight. This recipe also allows you to connect with the culinary traditions of Italy. By respecting the rules—no onions or garlic—you honor centuries of cooking heritage while creating something approachable for home kitchens.
Ingredients You’ll Need for Bucatini all’Amatriciana
To create this dish, you only need a handful of ingredients, but each one plays an essential role in the final flavor. Using fresh, high-quality items will make your pasta exceptional.
Bucatini pasta, spaghetti, or rigatoni – 14 ounces (400 grams)
Guanciale (cured pork jowl) – 7 ounces (200 grams)
Tomato passata (puréed tomatoes) – 14 ounces (400 grams)
Dried or fresh red hot chili – 1, sliced finely
Grated pecorino cheese (or parmesan) – 1/2 cup (50 grams), plus extra for garnish
How to Make Bucatini all’Amatriciana
Start by preparing your pasta water. Bring a large pot of water to a boil and add about two teaspoons of salt. The salted water seasons your pasta from the inside out, giving every bite flavor.
Next, prepare the guanciale. Trim off the tough rind if necessary, and then slice it thinly into sticks roughly 1/4 inch wide. This ensures the guanciale cooks evenly and releases its flavorful fat into the sauce.
Heat a large skillet over medium heat and add the guanciale. Cook it until the fat renders and the pieces turn a golden brown. This process not only crisps the guanciale but also infuses the pan with a rich, savory base for your sauce.
Once the guanciale is ready, stir in the tomato passata and the finely sliced chili. Lower the heat to a gentle simmer and let it cook for about ten minutes. Stir occasionally, allowing the sauce to thicken slightly. Just before removing it from the heat, add half a cup of grated pecorino cheese. Stir thoroughly until the sauce becomes creamy and cohesive. Set it aside while you cook your pasta.
Add your pasta to the boiling water and cook until it reaches an al dente texture. Check the recommended cooking time on the packet and remove the pasta one minute earlier. Drain the pasta, reserving a cup of the cooking water. This starchy water can be added to the sauce to adjust its consistency and help it cling to the pasta.
Add the pasta directly to the skillet with the amatriciana sauce. Toss well, adding a splash of the reserved pasta water if needed. You want the sauce to coat each strand without being too runny. Serve immediately, with additional pecorino sprinkled on top for a final touch of richness and flavor.
How to Serve Bucatini all’Amatriciana
Serving this pasta is simple, but presentation matters. Use a wide, shallow bowl to show off the sauce and pasta strands. Place a nest of pasta in the center and spoon extra sauce over the top so the guanciale pieces and chili slices are visible. Sprinkle freshly grated pecorino generously over each plate for a finishing touch.
Pairing it with a light, crisp salad or some roasted vegetables works beautifully if you want a complete meal. The simplicity of the side dishes allows the pasta to remain the centerpiece. Warm bread can also accompany the dish, perfect for soaking up any remaining sauce. Serve immediately for the best texture and flavor; the sauce tastes best fresh, with the pasta retaining its firm bite.
Expert Tips for Perfect Bucatini all’Amatriciana
- Use the highest quality guanciale you can find. Its flavor is the foundation of the dish. If unavailable, pancetta is a substitute, but it will slightly change the taste.
- Do not add onion or garlic. Authentic amatriciana relies solely on the guanciale, tomato, chili, and cheese for flavor.
- Keep the pasta water. It’s essential for adjusting sauce consistency and helps the flavors meld perfectly with the pasta.
- Stir in pecorino cheese off the heat. Adding it too early can make the sauce grainy.
- Slice your chili finely. This ensures the heat is distributed evenly without overpowering the dish.
- Serve immediately. Pasta left to sit will absorb too much sauce and lose the ideal texture.
How to Store Bucatini all’Amatriciana
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of water to loosen the sauce. Avoid microwaving if possible, as it can change the texture of the pasta and sauce. While leftovers can be enjoyed, the dish is always best freshly made for optimal flavor and texture.
Variations of Bucatini all’Amatriciana
You can personalize this dish in a few ways while staying true to its essence. Some people like to add a touch of extra chili for more heat, while others prefer a milder sauce with just a hint of spice. You can experiment with different pasta types such as rigatoni or spaghetti if bucatini isn’t available. Some cooks mix pecorino and parmesan for a slightly different cheesy profile. For an added twist, finish the dish with a drizzle of high-quality olive oil or a sprinkle of fresh parsley for color. These small adjustments can make the recipe your own while respecting its traditional roots.
Frequently Asked Questions About Bucatini all’Amatriciana
What is the difference between guanciale and pancetta?
Guanciale is cured pork jowl with a delicate fat content and slightly smoky flavor, while pancetta comes from the pork belly. Guanciale has a richer, more savory taste, perfect for amatriciana.
Can I use canned tomatoes instead of passata?
Yes, canned tomatoes can work, but blend them until smooth to replicate the consistency of passata.
Do I have to use bucatini pasta?
Bucatini is traditional, but spaghetti or rigatoni can also be used if bucatini isn’t available. The key is cooking the pasta al dente so it holds the sauce well.
How spicy is Bucatini all’Amatriciana?
The dish has a gentle kick from the chili. You can adjust the amount of chili according to your heat preference.
Can I make the sauce ahead of time?
You can prepare the sauce in advance, but it’s best to combine it with the pasta just before serving to maintain texture and flavor.
How do I make the sauce creamy without cream?
The sauce becomes creamy naturally by stirring in pecorino cheese at the end. The rendered fat from the guanciale also contributes to a smooth texture.
Bucatini all’Amatriciana
Equipment
- Large pot for boiling pasta
- Large Skillet
Ingredients
- 14 oz. bucatini pasta (or spaghetti or rigatoni)
- 7 oz. guanciale (cured pork jowl)
- 14 oz. tomato passata (puréed tomatoes)
- 1 piece red hot chili (dried or fresh, sliced finely)
- ½ cup grated pecorino cheese (plus extra for garnish)
Instructions
- Bring a large pot of salted water to a boil for the pasta.
- Slice the guanciale into sticks about 1/4 inch wide. Heat a large skillet over medium heat and add the guanciale.
- Cook the guanciale until the fat renders and it turns golden brown.
- Add the tomato passata and sliced chili to the skillet. Lower the heat and let it simmer for about 10 minutes.
- Just before removing from heat, stir in half a cup of grated pecorino cheese until creamy.
- Add the bucatini to the boiling water and cook until al dente, reserving a cup of pasta water before draining.
- Add the drained pasta directly to the skillet with the sauce. Toss well, adding reserved pasta water as needed to adjust consistency.
- Serve immediately, garnished with extra pecorino cheese.
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