Bucatini all'Amatriciana
Thick, hollow bucatini wrapped in a bold tomato sauce with crisp guanciale and salty pecorino — this Roman classic is comfortingly simple and deeply satisfying. It comes together in one pan with just a handful of honest ingredients.
- Prep time
- 10 mins
- Cook time
- 20 mins
- Total time
- 30 mins
- Servings
- 4 servings
- Calories
- 640
Ingredients
- 12 oz (340 g) bucatini pasta
- 6 oz (170 g) guanciale, cut into small strips
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1/2 teaspoon red chili flakes
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup grated Pecorino Romano, plus extra to serve
- 1/2 teaspoon sugar
- Salt and black pepper to taste
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil and cook the bucatini until 1 minute shy of al dente. Reserve 1 cup of the starchy pasta water before draining.
- While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the guanciale and cook for 5 to 6 minutes until crisp and golden at the edges.
- Add the onion and chili flakes to the pan and cook for 3 minutes until the onion softens and turns translucent.
- Pour in the crushed tomatoes and sugar, season lightly with salt, and simmer for 10 minutes until the sauce thickens and turns a deep red.
- Add the drained bucatini to the sauce with 1/2 cup of the reserved pasta water. Toss over medium heat for 2 minutes until every strand is glossy and coated.
- Remove from the heat and stir in the Pecorino Romano until it melts into the sauce. Add a splash more pasta water if the sauce looks too tight.
- Taste and adjust the seasoning, then serve immediately with extra pecorino and parsley on top.
Pro tips
- Do not substitute pancetta if you can find guanciale — its rich, porky fat is the soul of the dish.
- The pasta water is liquid gold: its starch helps the sauce cling to the bucatini.
- Keep the chili gentle; amatriciana should warm the palate, not burn it.
- Serve in warm bowls so the sauce stays silky to the last bite.
Frequently asked questions
What is guanciale, and can I substitute it?
Guanciale is cured pork cheek with a rich, deep flavor. Pancetta is the closest substitute; bacon works in a pinch but adds a smoky note the classic dish does not have.
Why is my amatriciana sauce too thin?
Simmer it a few minutes longer, and finish the pasta in the sauce with a splash of starchy pasta water — the starch thickens the sauce and helps it cling.
Can I make amatriciana ahead?
The sauce keeps 3 days refrigerated. Reheat gently and cook fresh pasta to toss through it for the best texture.
Is amatriciana spicy?
Only mildly — a pinch of chili flakes gives a warm background heat. Add more if you like it bolder.