Bucatini all’Amatriciana
An authentic Italian pasta dish featuring guanciale, rich tomato sauce, and pecorino cheese for a flavorful and satisfying meal.
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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Notes
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet.