The Perfect Bucatini all’amatriciana

Bucatini all’amatriciana is the quintessential Italian classic. Simple, elegant and all around delicious. Perfect.

Bucatini all’amatriciana is a classic dish that dates back to the time of the Romans. Ironically, there is a debate around whether l’amatriciana even originates in Rome. Some maintain that it comes from the city of Amatrice, located near the border between Lazio and Abruzzo. There are also variations on its name – some dropping the “a” and simply calling it matriciana. Regardless of it’s history, it’s a Roman classic now, on the menu of every traditional osteria and trattoria in the Eternal city.

If you want authentic Bucatini all’amatriciana, then there are a few rules that simply cannot be broken:

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No Onions and No Garlic.

Don’t you dare. Actually, some rebels do use one or the other, but the original recipe calls for neither.

Use Guanciale, Not Pancetta

Guanciale is an Italian cured meat prepared from pork jowl or cheeks. Its name is derived from guancia, Italian for cheek. This is why you don’t need onion or garlic – you get all the flavor you need from the guanciale. Check your local Italian deli for guanciale, or order it online.

Use Bucatini Pasta

The only acceptable pasta to accompany l’amatriciana are bucatini, spaghetti or rigatoni. We’re not sure why this is important, but it is. Bucatini are our favorite – a thick spaghetti with a hollow center, known as the buco or hole.

Cheese?

Top with pecorino, not parmiggiano.

How to Make The Perfect Bucatini all’amatriciana

1. Prep the Guanciale:

• Dice the guanciale into small, uniform pieces (¼-inch thick and 1-inch long). Set aside.

2. Prepare the Tomato Sauce:

• If you have a food mill, pass the canned tomatoes through to remove seeds and pulp. If not, use a blender to make a smooth sauce.

3. Sauté the Guanciale:

• Heat 2 tbsp of olive oil in a large skillet over medium heat. Once hot, add the diced guanciale. Let it cook until the fat renders and the guanciale turns golden brown, about 5-7 minutes.
• Sprinkle in the red pepper flakes and cook for another minute.

4. Add Wine and Tomatoes:

• Pour in the white wine and allow it to cook off (about 2-3 minutes). Then, add the tomato sauce and salt to taste.
• Let the sauce simmer on medium-low heat for 10-15 minutes, allowing it to thicken and deepen in flavor.

5. Cook the Bucatini:

• While the sauce is simmering, bring a large pot of water to a boil. Add a generous handful of salt.
• Cook the bucatini according to the package instructions until al dente (usually 8-10 minutes).

6. Combine and Serve:

• Once the pasta is ready, drain it and add it to the skillet with the sauce. Toss everything together over low heat until the pasta is evenly coated in the sauce.
• Serve immediately with freshly grated Pecorino Romano cheese on top.

The Perfect Bucatini all’amatriciana

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5 from 6 reviews

• Author: Cara Quinn
• Total Time: 43 minutes
• Yield: 4 servings 1x

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Description

Bucatini all’amatriciana is the quintessential Italian classic. Simple, elegant and all around delicious. Perfect.

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Ingredients

Units USM Scale 1x2x3x

5 oz (150g) guanciale, diced into 1/4-inch thick, 1-inch long pieces

28 oz (1 can, 800g) whole canned tomatoes (preferably San Marzano)

2 tbsp olive oil

1/2 cup (120ml) dry white wine

1/4 tsp red pepper flakes (or to taste)

Salt, to taste

16 oz (500g) bucatini pasta (or substitute spaghetti or rigatoni)

1/2 cup (50g) grated Pecorino Romano cheese

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Instructions

1. Prep the Guanciale:

• Dice the guanciale into small, uniform pieces (¼-inch thick and 1-inch long). Set aside.

2. Prepare the Tomato Sauce:

• If you have a food mill, pass the canned tomatoes through to remove seeds and pulp. If not, use a blender to make a smooth sauce.

3. Sauté the Guanciale:

• Heat 2 tbsp of olive oil in a large skillet over medium heat. Once hot, add the diced guanciale. Let it cook until the fat renders and the guanciale turns golden brown, about 5-7 minutes.
• Sprinkle in the red pepper flakes and cook for another minute.

4. Add Wine and Tomatoes:

• Pour in the white wine and allow it to cook off (about 2-3 minutes). Then, add the tomato sauce and salt to taste.
• Let the sauce simmer on medium-low heat for 10-15 minutes, allowing it to thicken and deepen in flavor.

5. Cook the Bucatini:

• While the sauce is simmering, bring a large pot of water to a boil. Add a generous handful of salt.
• Cook the bucatini according to the package instructions until al dente (usually 8-10 minutes).

6. Combine and Serve:

• Once the pasta is ready, drain it and add it to the skillet with the sauce. Toss everything together over low heat until the pasta is evenly coated in the sauce.
• Serve immediately with freshly grated Pecorino Romano cheese on top.

Notes

Wine: Make sure to cook off the wine properly so the sauce doesn’t taste too acidic. It should reduce to about half.

Cheese: Pecorino Romano has a salty, sharp flavor that pairs perfectly with the sauce. Don’t skip it!

• Prep Time: 15 minutes
• Cook Time: 28 minutes
• Category: Italian, Main Course, Main Courses, Pasta, Primi
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 200g
• Calories: 530
• Sugar: 7g
• Sodium: 900mg
• Fat: 25g
• Saturated Fat: 8g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 55g
• Fiber: 4g
• Protein: 21g
• Cholesterol: 55mg