Pasta
Bucatini all’amatriciana
Crisp guanciale, tomato, a touch of chilli and pecorino. A Roman classic that clings to every strand of bucatini.
- 35 min10 prep · 25 cook
- MediumDifficulty
- 640 kcalper serving
Ingredients
4 servings
- Bucatini400 g
- Guanciale or bacon150 g
- peeled tomatoes (400 g)1 can
- Dry white wine50 ml
- chilli flakes1 pinch
- Pecorino Romano, grated60 g
- Saltto taste
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Steps
- 1
Cut the guanciale into strips and fry it in a dry pan until the fat melts and it turns crisp.
- 2
Pour in the wine and let it evaporate.
- 3
Add the tomatoes, crushed by hand, and the chilli. Simmer until the sauce thickens.
- 4
Cook the bucatini in salted water until al dente.
- 5
Drain, toss in the sauce with most of the pecorino and a splash of cooking water.
- 6
Serve with the rest of the pecorino on top.
Tips and questions
- Can I use bacon instead of guanciale?
- Yes, unsmoked pancetta is the closest swap; smoked bacon works but changes the flavour noticeably.
- Does it have onion or garlic?
- Not in the version from Amatrice: the flavour comes only from guanciale fat, tomato and pecorino.
- Can I make the sauce ahead?
- Yes, it keeps 3 days in the fridge; add the pecorino only when tossing it with the pasta.
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