If you adore Italian comfort food, Bucatini all’Amatriciana is destined to become your next go-to dinner. This Roman classic pairs luscious strands of bucatini with a tangy, peppery tomato sauce, deeply savory with guanciale and capped off with a snowy blanket of Pecorino Romano. Every forkful twirls up a perfect combo of spice, richness, and true Italian soul. The beauty of Bucatini all’Amatriciana is how such humble ingredients transform into a restaurant-caliber meal in just half an hour—proof that all you really need for greatness is a few thoughtfully chosen elements and a little kitchen enthusiasm.
Ingredients You’ll Need
Bucatini all’Amatriciana proves that magic happens when just a handful of quality ingredients come together. Each component builds a layer of flavor, texture, and just the right kiss of heat—so try to source the best you can find, or swap thoughtfully when needed.
- Bucatini pasta: That signature hollow strand gives every bite of sauce a special, saucy surprise; use regular or gluten-free as you wish.
- Olive oil: Choose extra-virgin if possible to create a rich, flavorful base that helps crisp the guanciale.
- Guanciale or pancetta, diced: Guanciale is the classic, but pancetta offers a delicious substitute—both lend irresistible depth and savory bite.
- Onion, finely chopped: Adds gentle sweetness and texture that round out every spoonful.
- Garlic, minced: Just two cloves give the sauce its robust, aromatic backbone.
- Red pepper flakes: Adjust to your spice comfort level for a gentle warmth that brings the dish alive.
- Whole peeled tomatoes, hand-crushed: A can of San Marzanos is ideal; crushing by hand gives the sauce an irresistible rustic feel.
- Salt: Essential for balancing the tomato’s acidity and highlighting every other flavor.
- Black pepper: A finishing flourish that wakes up the sauce.
- Pecorino Romano cheese, grated: Salty, sharp, and absolutely classic—try not to substitute!
- Fresh parsley, optional: Adds a pop of color and freshness right before serving.
How to Make Bucatini all’Amatriciana
Step 1: Cook the Bucatini
Bring a big pot of salted water to a rolling boil and add your bucatini. The pasta’s signature hollow shape grabs sauce beautifully, so aim for that perfect “al dente” texture—firm but tender. Before draining, remember to reserve about half a cup of the cooking water; it’s your secret for luxurious sauce later!
Step 2: Sauté the Guanciale
While the pasta bubbles away, drizzle the olive oil into a large skillet over medium heat. Drop in your diced guanciale (or pancetta, if that’s what you have) and cook for 5 to 6 minutes, stirring now and then, until golden and crispy around the edges. The rendered fat becomes pure flavor gold for your sauce.
Step 3: Layer in Onion, Garlic, and Heat
Toss finely chopped onion into the same pan and sauté for 3 to 4 minutes, just until softened and translucent. Add the minced garlic and red pepper flakes, cooking for only a minute to bloom the fragrance—your kitchen will smell outrageously Italian at this point!
Step 4: Make the Tomato Sauce
Pour in the hand-crushed tomatoes, taking a moment to savor their vibrant color. Season with salt and black pepper, then bring everything to a gentle simmer. Let it bubble for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the flavors meld together. If you love a smoky edge, a pinch of smoked paprika here works wonders.
Step 5: Toss Pasta and Finish
Add your drained bucatini right into the skillet with the sauce. Drizzle in a splash or two of the reserved pasta water, gently tossing to coat every strand in glossy, tomato-rich flavor. Sprinkle in the grated Pecorino Romano and stir until velvety and creamy, then taste for seasoning. Dinner is served—just as they do in Rome!
How to Serve Bucatini all’Amatriciana
Garnishes
A truly great Bucatini all’Amatriciana earns its final flourish with a generous shower of Pecorino Romano and, if you like, a scattering of fresh parsley for color. For a little extra zing, a final crack of black pepper over each bowl sends the aroma straight to your senses.
Side Dishes
This dish shines as the main event, but it absolutely loves a simple side: think a crisp green salad with lemony vinaigrette or warm, crusty bread to swipe up every drop of sauce. For freshness, a bowl of marinated olives or roasted vegetables sets the perfect Italian table.
Creative Ways to Present
If you’re hosting dinner, serve the Bucatini all’Amatriciana in a big family-style platter, letting everyone twirl their own helpings. For date night, individual shallow bowls with high piles of pasta look restaurant-worthy. Or go rustic and dish straight from the pan at the table—nothing says “Italian home-cooking” like sharing right from the source!
Make Ahead and Storage
Storing Leftovers
Cool any extra Bucatini all’Amatriciana to room temperature before transferring to an airtight container. The dish keeps beautifully in the fridge for up to 3 days, and the flavors actually deepen overnight, creating an even bolder bite the next day.
Freezing
While freshly made is best, you can freeze portions of the sauce (without the pasta) in sealed containers for up to two months. When you’re ready, just defrost, reheat, and toss with freshly cooked bucatini for a near-instant Italian feast.
Reheating
To reheat, warm the Bucatini all’Amatriciana gently on the stovetop with a splash of water or extra tomato sauce to loosen it up. For a quick lunch, microwaving in short bursts with stirring between works too. Finish with a fresh sprinkle of Pecorino Romano to bring back that just-cooked magic.
FAQs
Can I use spaghetti instead of bucatini?
Absolutely! While bucatini adds a special chewy texture and carries the sauce inside its hollow core, spaghetti or even rigatoni makes a delicious substitute if that’s what you have on hand.
Is guanciale necessary for authentic Bucatini all’Amatriciana?
Guanciale is traditional and lends a unique richness, but pancetta is a worthy, more accessible alternative. The dish will still taste fantastic, with plenty of Italian spirit either way.
How spicy is this recipe?
The recipe offers gentle warmth from the red pepper flakes, but feel free to adjust up or down depending on your preference. Start small if you’re spice-shy, or add a touch more if you love a little fire.
Can I make Bucatini all’Amatriciana gluten-free?
Yes, just swap regular bucatini for your favorite gluten-free pasta variety. Everything else stays the same, so everyone at your table can enjoy the full Italian experience.
What’s the difference between Bucatini all’Amatriciana and spaghetti carbonara?
Both are Roman pasta stars featuring cured pork and Pecorino, but Bucatini all’Amatriciana stars a tangy tomato sauce with red pepper, while carbonara is luxuriously creamy from eggs and has no tomatoes.
Final Thoughts
There’s something irresistible about sharing a bowl of Bucatini all’Amatriciana—simple, flavor-packed, and undeniably Italian. Invite your friends, pass the cheese, and relish how a handful of honest ingredients create such a heartwarming meal. Trust me, one bite and you’ll want to make this dish again and again!
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Bucatini all’Amatriciana Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a flavorful sauce made with guanciale or pancetta, tomatoes, and Pecorino Romano cheese. This recipe is a delicious and comforting meal that is sure to impress your family and friends.
Ingredients
Pasta:
- 12 ounces bucatini pasta
Sauce:
- 2 tablespoons olive oil
- 6 ounces guanciale or pancetta, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ teaspoon red pepper flakes (adjust to taste)
- 1 can (28 ounces) whole peeled tomatoes, crushed by hand
- ½ teaspoon salt
- ¼ teaspoon black pepper
Finish:
- ½ cup grated Pecorino Romano cheese
- Fresh parsley for garnish (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook bucatini according to package directions until al dente. Reserve ½ cup pasta water, then drain.
- Prepare the Sauce: Heat olive oil in a large skillet over medium heat. Add guanciale and cook until crisp and golden. Stir in onion, cook until softened, then add garlic and red pepper flakes. Pour in crushed tomatoes, season with salt and pepper, and simmer until thickened.
- Combine and Serve: Toss in cooked pasta, adding reserved pasta water as needed. Stir in Pecorino Romano cheese until creamy. Garnish with parsley if desired and serve immediately.
Notes
- Guanciale is traditional, but pancetta works as a substitute.
- For an extra smoky note, add a pinch of smoked paprika.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing, Simmering
- Cuisine: Italian
Nutrition
- Serving Size: about 2 cups
- Calories: 540
- Sugar: 8 g
- Sodium: 860 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 45 mg
