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
Scale
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.
