Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana Recipe

Bucatini all’Amatriciana Recipe
: A Roman Classic
5 out of 5
stars based on 13 ratings.

Authentic Bucatini all'Amatriciana Recipe

Bucatini all’Amatriciana Recipe
Published: September 9, 2011

Prep time: 15 min
Cook time: 30 min
Total time: 45 mins
Yield: 6 servings
Calories per serving: 792
Fat per serving: 44.2g


  • 12 ounces peeled tomatoes (San Marzano)
  • 1/2 pound bucatini
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 peperoncino (dry Italian pepper) or habiniero pepper if peperoncino is not available
  • pinch red pepper flakes
  • 1/4 pound guanciale and/or pancetta
  • 1 large sweet onion
  • 1 cup grated Pecorino Romano

Cooking Directions

  1. Cut guanciale and/or pancetta into small thin chunks and thinly slice onion.
  2. Add 1 tablespoon of olive oil to small pan at medium to high heat.
  3. Add guanciale (and/or pancetta) to small pan with peperoncino and cook for 5-8 minutes or until pork begins to brown (I prefer to leave the peporoncino whole so I can remove it after the sauce is done but you can cut it into small pieces as well).
  4. In a different large pan/pot, add teaspoon of oil and sliced onion and begin to cook until onions caramelize.
  5. Add guanciale (and/or pancetta) and peperoncino from other pan (but do not transfer grease), peeled tomatoes with salt, pepper, and pinch of red pepper flakes to pan of onions and turn down heat to low-medium.
  6. After 10 minutes of the sauce marinating/cooking, add a generous handful of grated Pecorino Romano into sauce.
  7. Begin to heat pasta pot of water with pinch of salt under high heat.
  8. Add bucatini when water begins to boil and cook for 9 minutes or until al dente.
  9. Drain pasta and add to pan of sauce with remaining 1/2 cup of Pecorino Romano.
  10. Stir for several minutes, then serve.

Let it Rip!

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