Bucatini all’Amatriciana is a beloved Roman pasta dish known for its bold, savory flavors and simple yet refined ingredients. With a rich tomato base, crispy guanciale, and the sharpness of Pecorino Romano, it’s a dish that honors its rustic Italian origins while delivering restaurant-quality results at home.
Why You’ll Love This Recipe
This traditional Bucatini all’Amatriciana recipe is full of rich, umami flavor with minimal ingredients and straightforward preparation. The guanciale brings depth and crispness, the San Marzano tomatoes provide natural sweetness and acidity, and the Pecorino Romano finishes it off with a salty, tangy punch. Bucatini’s hollow shape holds the sauce perfectly, making every bite flavorful and satisfying. Whether for a cozy dinner or a classic Italian meal, this dish never disappoints.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
12 oz (340 g) bucatini pasta
5 oz (140 g) guanciale (or pancetta), cut into small strips
1 tbsp olive oil (only if needed)
1/2 tsp red pepper flakes (adjust to taste)
1/2 cup dry white wine
1 can (14 oz / 400 g) whole peeled San Marzano tomatoes
Salt, to taste
Freshly ground black pepper
1/2 cup grated Pecorino Romano cheese
Fresh parsley (optional, for garnish)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the bucatini until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
- Render the guanciale: In a large skillet over medium heat, add the guanciale. If the pan is too dry, add a tablespoon of olive oil. Cook the guanciale until golden and crispy, about 5–6 minutes. Add red pepper flakes and stir for about 30 seconds.
- Deglaze with wine: Pour the white wine into the skillet to deglaze. Simmer until the liquid is mostly evaporated, scraping up any browned bits from the bottom of the pan.
- Add the tomatoes: Crush the San Marzano tomatoes by hand and add them to the pan along with their juices. Let the sauce simmer over medium-low heat for 10–15 minutes, or until thickened. Season lightly with salt and pepper to taste.
- Combine pasta and sauce: Add the cooked bucatini to the skillet and toss thoroughly to coat with the sauce. Add a splash of the reserved pasta water if the sauce needs loosening.
- Finish with cheese: Turn off the heat and stir in the grated Pecorino Romano until fully incorporated and creamy.
- Serve: Plate the pasta and garnish with additional Pecorino Romano and chopped parsley if desired. Serve immediately.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Meat substitutions: Use pancetta if guanciale is unavailable, or try smoked bacon for a slightly different flavor.
No wine: Substitute white wine with an equal amount of low-sodium chicken broth for an alcohol-free version.
Tomato options: If San Marzano tomatoes are unavailable, use high-quality canned whole tomatoes or crushed tomatoes.
Spice level: Adjust red pepper flakes to taste, or omit for a milder dish.
Cheese alternatives: Use Parmigiano-Reggiano if Pecorino Romano is not available, though it will slightly alter the flavor profile.
Storage/Reheating
Storage: Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat, adding a splash of water or broth to loosen the sauce. Avoid high heat to prevent the cheese from separating.
FAQs
What is Bucatini all’Amatriciana?
Bucatini all’Amatriciana is a traditional Italian pasta dish made with guanciale, tomatoes, red pepper flakes, white wine, and Pecorino Romano cheese.
Can I use spaghetti instead of bucatini?
Yes, spaghetti is a common substitute and works well with the sauce, though bucatini’s hollow shape holds the sauce better.
What is guanciale?
Guanciale is cured pork cheek, known for its rich flavor and higher fat content. It is a key ingredient in traditional Amatriciana.
Is pancetta a good substitute for guanciale?
Yes, pancetta is a suitable substitute, though it’s slightly leaner and less intense in flavor.
Can I make this dish vegetarian?
You can omit the guanciale and increase the umami with sautéed mushrooms or use plant-based meat alternatives, though it will no longer be traditional.
What type of white wine is best?
A dry white wine such as Pinot Grigio, Sauvignon Blanc, or a dry Chardonnay works best. Avoid sweet wines.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat before tossing with pasta.
Why use San Marzano tomatoes?
San Marzano tomatoes are sweeter and less acidic, making them ideal for a well-balanced sauce.
Should I add olive oil if using guanciale?
Only if the guanciale is too lean. Traditional guanciale releases enough fat for cooking.
Is Pecorino Romano necessary?
It’s traditional and offers a distinct salty, sharp flavor. While Parmesan can be used, the taste will be milder.
Conclusion
Bucatini all’Amatriciana is a deliciously bold and comforting pasta dish rooted in Roman tradition. With its rich tomato sauce, crispy guanciale, and sharp Pecorino Romano, it delivers an unforgettable depth of flavor in under 30 minutes. Whether you’re revisiting Italian classics or trying it for the first time, this recipe promises a deeply satisfying meal that’s both authentic and easy to prepare.
PrintBucatini all’Amatriciana Recipe
Bucatini all’Amatriciana is a traditional Roman pasta dish made with crispy guanciale, spicy red pepper flakes, white wine, and San Marzano tomatoes, finished with Pecorino Romano. It’s bold, savory, and full of authentic Italian flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
- 12 oz (340 g) bucatini pasta
- 5 oz (140 g) guanciale (or pancetta), cut into small strips
- 1 tbsp olive oil (optional, if pan is too dry)
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/2 cup dry white wine
- 1 can (14 oz / 400 g) whole peeled San Marzano tomatoes
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup grated Pecorino Romano cheese
- Fresh parsley (optional, for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook bucatini until al dente according to package instructions. Reserve 1/2 cup of pasta water and drain the rest.
- In a large skillet over medium heat, add the guanciale (and olive oil only if the pan is dry). Cook for 5–6 minutes until crispy and golden.
- Add red pepper flakes and stir for 30 seconds to release their aroma.
- Pour in the white wine and simmer until mostly evaporated, scraping up any browned bits from the bottom of the pan.
- Crush the San Marzano tomatoes by hand and add them to the skillet with their juices. Simmer on medium-low heat for 10–15 minutes until thickened. Season with salt and pepper to taste.
- Add the cooked bucatini to the sauce and toss well. Add reserved pasta water as needed to loosen the sauce.
- Turn off the heat and stir in grated Pecorino Romano.
- Plate the pasta and garnish with more Pecorino and optional chopped parsley. Serve hot.
Notes
- Use authentic guanciale for traditional flavor, but pancetta is a suitable substitute.
- Adjust red pepper flakes based on desired heat level.
- Crushing tomatoes by hand gives the sauce a rustic texture.
- Use high-quality Pecorino Romano for best flavor.
- Pairs well with a simple green salad and crusty bread.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 5g
- Sodium: 740mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 40mg