If you adore classic Italian flavors and crave a dish that feels like a warm embrace, then you absolutely must try Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe. This timeless Roman pasta delight is a beautiful harmony of crispy guanciale, tangy San Marzano tomatoes, and sharp Pecorino Romano, all wrapped up by the uniquely hollow, thick strands of bucatini. It’s comfort food elevated to an art form, perfect for sharing with loved ones or impressing guests, and once you make it, you’ll see why it has captivated pasta lovers everywhere. Prepare to fall in love with every twirl of this unforgettable dish.
Ingredients You’ll Need
Getting started on Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe is delightfully simple because the ingredients list is compact but powerful. Each component plays a starring role, contributing distinct flavors, textures, and that gorgeous splash of color you expect from an authentic Italian meal.
- 400g bucatini pasta: Thick, hollow pasta that captures sauce inside, making every bite luscious.
- 150g guanciale or pancetta, diced: The salty, fatty pork that crisps up beautifully for that irresistible crunch and smokiness.
- 400g canned San Marzano tomatoes (or fresh tomatoes): Sweet, slightly acidic tomatoes that create a silky, vibrant sauce.
- 100g Pecorino Romano cheese, grated: Salty and tangy cheese that brings the dish’s finishing touch of sharpness and depth.
- 3 tablespoons olive oil: Adds richness and helps marry all the flavors seamlessly.
- Salt, to taste: Enhances the natural flavors without overpowering them.
- Freshly cracked black pepper, to taste: Adds a gentle kick and aromatic touch.
- Optional: red pepper flakes for heat: Perfect if you want a subtle fiery note to balance the sweet tomato sauce.
How to Make Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of generously salted water to a rolling boil. Adding enough salt is key because it seasons the pasta from the inside out. Toss the bucatini into the water and cook according to the package instructions until perfectly al dente — tender but still with a lovely bite that holds up against the savory sauce.
Step 2: Crisp the Guanciale
While the pasta cooks, heat your olive oil in a large skillet over medium heat. Add the diced guanciale and patiently cook for 5 to 7 minutes, stirring occasionally to ensure each piece crisps to a gorgeous golden brown. This step infuses the oil with smoky pork goodness and creates the flavorful base of your sauce.
Step 3: Create the Sauce
Once the guanciale is perfectly crispy, pour in the canned San Marzano tomatoes, breaking them up gently with your spoon if needed. If you’re using fresh tomatoes, roughly chop them before adding. Allow the mixture to simmer on medium-low for 10 to 12 minutes, stirring occasionally until the sauce thickens to a luscious, rich consistency that will cling to your pasta beautifully.
Step 4: Season the Sauce
Give the sauce a taste and season with salt and freshly cracked black pepper. If you’re a fan of a little heat, this is the perfect time to sprinkle in red pepper flakes. Turn the heat to low and let the flavors meld while you prepare the pasta.
Step 5: Combine Pasta and Sauce
Reserve about a cup of the starchy pasta cooking water before draining the bucatini. Add the drained pasta directly into the skillet with your sauce, tossing carefully to ensure every strand is coated thoroughly. If the sauce feels too thick, loosen it with a splash of the reserved pasta water to achieve a silky, clinging texture.
Step 6: Incorporate the Cheese
Remove the skillet from heat and sprinkle half of the grated Pecorino Romano cheese over the pasta. Toss everything together gently but thoroughly, allowing the salty cheese to melt slightly and enrich each bite with its distinct sharpness.
Step 7: Serve and Garnish
Plate the pasta immediately, adding an extra sprinkle of Pecorino and a few cracks of fresh black pepper on top for that classic finishing touch. Serve while piping hot for the ultimate flavor experience.
How to Serve Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe
Garnishes
To elevate the presentation and flavor, add vibrant green sprigs of fresh parsley or basil, which offer a fresh herbal contrast to the rich sauce. A drizzle of extra virgin olive oil can also introduce a lovely sheen and subtly fruity aroma. Don’t forget the last dusting of Pecorino Romano — it’s the signature garnish that brings this dish home.
Side Dishes
This dish shines best as the star, so keep sides simple with a crisp green salad tossed lightly in lemon vinaigrette or a basket of warm, crusty Italian bread to sop up every last drop of sauce. Roasted seasonal vegetables or a plate of sautéed garlic spinach also complement the flavors wonderfully without competing.
Creative Ways to Present
For a fun twist, serve Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe family-style straight from the skillet placed at the center of the table. Guests can twirl their own portions, making the meal interactive and cozy. Alternatively, plate individual nests of pasta topped with pecorino tufts and a sprinkle of chili flakes for understated elegance.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, transfer them to an airtight container once cooled and store in the refrigerator. The flavors tend to deepen overnight, making for an even tastier next-day meal.
Freezing
You can freeze the sauce (without the pasta) in a sealed container for up to two months. Thaw it in the refrigerator overnight before reheating. Avoid freezing the pasta itself as it may become mushy upon thawing.
Reheating
Reheat the sauce gently on the stove with a splash of water or olive oil to bring back its silky texture. Reheat cooked bucatini in boiling water for a minute or two or toss with warm sauce on the stove until heated through. Freshly grated Pecorino added after reheating revives the dish beautifully.
FAQs
What is guanciale and can I substitute it?
Guanciale is cured pork cheek with a delicate flavor and fat that crisps perfectly. If unavailable, pancetta is a great substitute, though it is less fatty. Avoid using regular bacon for an authentic taste.
Can I use a different type of pasta?
Bucatini’s hollow center holds the sauce wonderfully, but spaghetti or rigatoni can work too. Each will offer a slightly different texture and mouthfeel, so feel free to experiment.
What if I don’t have San Marzano tomatoes?
San Marzano tomatoes are prized for their sweetness and low acidity. If unavailable, use any good-quality canned plum tomatoes or fresh ripe tomatoes for a fresh, vibrant sauce.
Is Pecorino Romano essential?
Absolutely! Pecorino Romano’s salty, tangy kick is signature to this dish. If you can’t find it, Parmesan is okay but the flavor will be milder.
Can I make this dish spicy?
Definitely! Adding red pepper flakes during cooking introduces a lovely heat that balances the sweet tomato and savory pork. Adjust according to your taste.
Final Thoughts
I wholeheartedly encourage you to embrace the magic of Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe in your own kitchen. It’s such a rewarding dish that combines simplicity with sophistication, guaranteed to bring joy to any meal occasion. So grab your guanciale and bucatini, and dive into this classic Roman treasure—you won’t regret a single, saucy bite.
Print
Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish originating from the town of Amatrice. This recipe features bucatini pasta tossed in a rich, flavorful sauce made with crispy guanciale, San Marzano tomatoes, and Pecorino Romano cheese. The combination of savory pork, tangy tomatoes, and sharp cheese delivers an authentic and satisfying meal perfect for any pasta lover.
Ingredients
Ingredients
- 400g bucatini pasta
- 150g guanciale or pancetta, diced
- 400g canned San Marzano tomatoes (or fresh tomatoes, roughly chopped)
- 100g Pecorino Romano cheese, grated
- 3 tablespoons olive oil
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional: red pepper flakes for heat
Instructions
- Bring Pasta to Boil: Bring a large pot of salted water to a rolling boil, then add the bucatini pasta. Cook according to the package instructions until al dente, usually around 8-10 minutes.
- Cook the Guanciale: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook for 5-7 minutes, stirring occasionally until it becomes crispy and golden brown, releasing its flavorful fat.
- Add Tomatoes: Add canned San Marzano tomatoes to the skillet with the guanciale. If using fresh tomatoes, add them roughly chopped. Allow the sauce to simmer and thicken for 10-12 minutes over medium heat, stirring occasionally.
- Season the Sauce: Season the sauce with salt, freshly cracked black pepper, and optional red pepper flakes for a spicy kick. Reduce heat to low to keep the sauce warm.
- Combine Pasta and Sauce: Reserve one cup of pasta cooking water before draining the bucatini. Add the drained pasta directly into the sauce in the skillet. Toss well to combine, adding reserved pasta water gradually if the sauce is too thick to achieve a silky consistency.
- Incorporate Cheese: Remove the skillet from heat and stir in half of the grated Pecorino Romano cheese. Toss everything together until the pasta is evenly coated and creamy.
- Serve and Garnish: Serve the Bucatini all’Amatriciana hot, garnished with the remaining Pecorino Romano cheese and an extra sprinkle of freshly cracked black pepper for added flavor.
Notes
- Guanciale is traditional and preferred for authentic flavor, but pancetta can be used as a substitute.
- Use high-quality San Marzano tomatoes for the best taste, but fresh tomatoes are acceptable if in season.
- Adjust red pepper flakes according to your heat preference.
- Be careful not to overcook the bucatini to keep it al dente and ensure the perfect texture.
- The reserved pasta water helps loosen the sauce and helps it cling to the pasta better.
