🇮🇹 Italy · Food
Bucatini all'Amatriciana
By eatmundo · July 7, 2026
Amatriciana is a timeless Roman pasta dish, showcasing the rich flavors of cured pork cheek (guanciale), sweet San Marzano tomatoes, and a kick of chili, all brought together with salty Pecorino Romano cheese. This hearty and satisfying meal embodies the rustic elegance of Italian cooking.
Ingredients
check them off as you prepareHow to Make It
- 1
Begin by dicing 150g of guanciale into small, even pieces. Place them in a cold, deep pan or skillet over medium-low heat. Cook slowly until the fat renders out and the guanciale becomes beautifully crisp and golden, about 8-10 minutes. This slow rendering is key for maximum flavor; remove the crispy guanciale and set aside, leaving the rendered fat in the pan.
- 2
While the guanciale cooks, bring a large pot of generously salted water to a rolling boil for the pasta. Aim for about 1 tablespoon of salt per liter of water – it should taste like the sea!
- 3
Add 1/2 teaspoon of chili flakes to the rendered guanciale fat in the pan and sauté for just 30 seconds until fragrant. Pour in the 400g can of peeled tomatoes, crushing them gently with your hands or a spoon. Stir well, scraping up any browned bits from the bottom of the pan.
- 4
Let the sauce simmer gently over low heat for about 15-20 minutes, allowing the flavors to meld beautifully. The sauce should thicken slightly and deepen in color. Taste and adjust seasoning with black pepper, remembering that Pecorino Romano will add significant saltiness later.
- 5
Once the water is boiling, add 320g of bucatini and cook according to package instructions until al dente. Reserve about 1 cup (240ml) of the starchy pasta water before draining the bucatini.
- 6
Transfer the drained bucatini directly into the pan with the tomato sauce. Add most of the crispy guanciale (reserving a little for garnish) and half of the 80g grated Pecorino Romano. Toss vigorously, adding a splash or two of the reserved pasta water as needed to create a glossy, emulsified sauce that clings to the pasta.
- 7
Continue tossing and cooking for another minute or two, ensuring every strand of bucatini is coated. The pasta water helps bind the sauce to the pasta, creating a wonderfully creamy texture without actual cream. Serve immediately, garnished with the remaining crispy guanciale and the rest of the Pecorino Romano.
Frequently Asked Questions
What's the difference between guanciale and pancetta for Amatriciana?+
Authentic Amatriciana traditionally calls for guanciale, cured pork jowl, which renders a distinct depth of flavor and texture that pancetta, while a decent substitute, cannot fully replicate.
What kind of peeled tomatoes should I use for the best Amatriciana sauce?+
For an authentic sauce, use high-quality whole peeled San Marzano tomatoes, crushed by hand before adding to ensure a rustic texture and rich flavor.
Can I use a different pasta if I don't have bucatini for Amatriciana?+
While bucatini is traditional for its sauce-catching hollow, rigatoni or spaghetti are excellent substitutes. Choose a sturdy pasta that can hold the rich sauce well.
What's the best way to add Pecorino Romano to Amatriciana without it clumping?+
To prevent clumping, remove the pasta and sauce from direct heat, then gradually mix in the grated Pecorino Romano with a splash of reserved pasta water until a creamy emulsion forms.
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