Recipe for Bucatini all’Amatriciana

A traditional Roman pasta with crispy guanciale, tomato sauce, and Pecorino Romano. Rich, salty, and sharp, with a simple, focused flavor profile.

Servings: 2
Preparation time: 10 minutes
Cooking time: 20 minutes

Ingredients

Pasta

• 250 g (½ lb) bucatini

Meat

• 125 g (4.5 oz) guanciale, rind removed, sliced into thick strips
  (Substitute: thick-cut pancetta; avoid smoked bacon)

Sauce

• 400 g (14 oz) canned whole peeled tomatoes (San Marzano preferred)

Cheese

• 60 g (2 oz) Pecorino Romano, finely grated, plus extra for serving

Wine (optional)

• ½ cup dry white wine

Spice & Seasoning

• 1 fresh red chili pepper, sliced or ½ tsp dried red chili flakes
• Freshly cracked black pepper

Optional

• ½ small onion, finely diced

Instructions

1. Remove the rind from the guanciale and cut into thick strips (about ¼ inch).
2. Place guanciale in a cold skillet. Cook over medium-low heat for 7–10 minutes until fat renders and meat is golden and crisp.
3. Remove guanciale and set aside. Add chili (and onion if using) to the rendered fat and sauté for 1 minute.
4. Deglaze with white wine if using. Reduce until alcohol smell is gone.
5. Add tomatoes, crushing them in the pan. Simmer on low for 10–15 minutes until thickened. Season with black pepper.
6. Cook bucatini in well-salted boiling water until al dente.
7. Transfer pasta to the sauce with about ¼ cup pasta water. Toss over medium heat until coated.
8. Off heat, add guanciale and Pecorino Romano. Toss until emulsified.
9. Serve immediately with extra guanciale and Pecorino.

Tips

• Do not rush rendering the guanciale.
• Adjust consistency with pasta water, not oil.
• Add salt only if needed at the end.