For an even more intense flavor, use guanciale that has been aged for a longer period. San Marzano tomatoes are essential for the authentic taste of Amatriciana. Do not substitute with other varieties. Adjust the amount of red pepper flakes to your desired level of spice. Serve immediately and garnish with additional Pecorino Romano cheese.
Bucatini All'Amatriciana
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PREP TIME10 mins
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COOK TIME29 mins
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TOTAL TIME39 mins
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SERVING2 People
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VIEWS90
Experience the authentic flavors of Rome with this Bucatini All'Amatriciana. A symphony of crispy guanciale, sweet onions, and tangy San Marzano tomatoes, coating perfectly al dente bucatini. Finished with a generous dusting of Pecorino Romano, this dish is a true celebration of Italian culinary tradition.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate60 g
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Cholesterol22 mg
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Fiber3 g
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Protein17 g
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Saturated Fat7 g
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Sodium478 mg
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Sugar1 g
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Fat36 g
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Unsaturated Fat0 g
Follow The Directions
01
StepBring a large pot of lightly salted water to a rolling boil. Add bucatini and cook, uncovered, stirring occasionally, until al dente. Drain, reserving about 1/2 cup of pasta water. (Approximately 11 minutes)
02
StepHeat olive oil in a large skillet over medium-high heat. Add crushed garlic cloves and cook until golden brown. Remove and discard. Add guanciale and cook until crisp and golden. (Approximately 5 minutes)
03
StepAdd sliced red onion and red pepper flakes to the skillet and cook until the onion is translucent. (Approximately 3 minutes)
04
StepStir in crushed San Marzano tomatoes, salt, and black pepper. Simmer the sauce until the flavors meld together, creating a rich and vibrant base. (Approximately 10 minutes)
05
StepAdd the drained bucatini to the tomato sauce and toss to coat evenly. Stir in freshly grated Pecorino Romano cheese and a splash of reserved pasta water to create a creamy emulsion. Toss until the sauce clings to the pasta. (Approximately 2 minutes)
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Mozell Roob
Jun 10, 2025The spice level was perfect. Not too hot, but just enough of a kick.
Ettie Hermann
May 20, 2025This is now my go-to recipe for Bucatini all'Amatriciana. Thank you for sharing!
Dallas Hamill
Mar 17, 2025I added a little bit of the pasta water to the sauce at the end, and it helped to create a beautiful, creamy texture.
Cydney Haag
Mar 12, 2025The tip about using San Marzano tomatoes is spot on. They really make a difference in the taste of the sauce.
Peggie Ruecker
Mar 8, 2025I used pancetta since I couldn't find guanciale, and it was still delicious! Next time, I will try to find the real thing.
Rosella Kertzmann
Jan 29, 2025This recipe is fantastic! The guanciale crisped up perfectly, and the sauce was rich and flavorful.
Millie Bartell
Dec 16, 2024I made a double batch of this, and it was gone in minutes. A definite crowd-pleaser!
Amya Botsford
Nov 20, 2024I made this for a dinner party, and everyone raved about it. The instructions were clear and easy to follow.
Kamren Rohan
Oct 18, 2024Authentic and delicious! Tastes just like the Amatriciana I had in Rome.