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The Perfect Bucatini all’amatriciana

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


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


  • Guanciale
  • Whole canned tomatoes (approx. 1 kg or 28 oz, preferably San Marzano)
  • Olive oil
  • Half a glass of dry white wine
  • Red chile pepper flakes
  • Salt
  • One package (approx. 500g or 16 oz. bucatini. (Or, substitute spaghetti or rigatoni))
  • Pecorino


  1. Dice the guanciale into pieces of approximately .5 cm (1/4 inch) thick, 2.5 cm (1 inch) long. Set aside.
  2. Fill a medium size pot with water, and put on heat to bring to a boil.
  3. Pass the canned tomatoes through a food mill to eliminate seeds and pulp. If you don’t have a food mill, blend the tomatoes in a blender to render it smooth and free of chunks.
  4. Add a few tablespoons of olive oil to a large skillet over medium heat. Once the oil is hot, add the guanciale. After a few minutes, add red pepper flakes to taste. When the guanciale takes on a golden brown color, add half a glass of white wine, and let it cook off.
  5. Add the tomatoes, and salt to taste. Let cook for 10-15 minutes until the sauce thickens and takes on a deep red color.
  6. In the meanwhile, when the water boils, toss a handful of salt into the water and add the bucatini. Cook to al dente according to the directions on the package.
  7. When cooked, drain the pasta well, and then add it to the skillet with the sauce. Stir together over low heat. Serve hot with pecorino grated on top.
  • Prep Time: 15 minutes
  • Cook Time: 28 minutes
  • Category: Italian, Main Course, Main Courses, Pasta, Primi
  • Cuisine: Italian
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