bucatini all amatriciana recipe

Written ByJenny Smyth Posted on
bucatini all amatriciana recipe
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The Best bucatini all amatriciana recipe

I’m so excited to share with you one of my family’s favorite recipes: bucatini all’amatriciana. This classic Italian dish has been a staple in our household for years, and for good reason – it’s hearty, comforting, and full of flavor. The rich flavors of guanciale (Italian cured pork jowl), tomatoes, garlic, and olive oil come together to create a truly satisfying sauce that pairs perfectly with the thick, chewy strands of bucatini pasta.

My kids love helping me cook this recipe because it’s so easy to make and always turns out delicious. In fact, my youngest son has been known to request ‘amatriciana night’ on a regular basis, and I’m more than happy to oblige. One of the best things about this recipe is that it’s incredibly versatile – we like to serve it as a main course, but it also makes a great side dish or even a light lunch.

Plus, the health benefits of this recipe are numerous: the pasta is high in fiber, the guanciale is a good source of protein, and the tomatoes are packed with vitamin C. So go ahead and give this recipe a try – I promise you won’t be disappointed! As I always say, there’s no better way to bring people together than over a delicious homemade meal.

And with this bucatini all’amatriciana recipe, you’ll be sure to impress even the pickiest of eaters. Whether you’re serving it at home or taking it to a potluck dinner, this recipe is sure to be a hit. And the best part?

It’s incredibly easy to make and requires minimal ingredients – just what I love about Italian cooking! So what are you waiting for? Get cooking and enjoy every bite of this mouthwatering pasta dish!

Bucatini all'Amatriciana

Bucatini all’Amatriciana

4.5 from 1403 votes

Bucatini all’Amatriciana is a classic Italian pasta dish originating from the town of Amatrice. This recipe features a rich tomato and guanciale sauce, finished with Pecorino Romano cheese.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

400g bucatini pasta
150g guanciale (or pancetta)
2 tbsp extra virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1 tsp red pepper flakes
1 can (800g) crushed tomatoes
1 tsp salt
1/2 tsp black pepper
100g Pecorino Romano cheese, grated
Fresh basil leaves, chopped for garnishing

👨‍🍳Directions

1Bring a large pot of salted water to a boil over high heat.
2Add the bucatini pasta and cook until al dente, about 10-12 minutes.
3Reserve 1 cup of pasta water before draining the pasta in a colander.
4While the pasta is cooking, heat the olive oil in a large skillet over medium heat.
5Add the chopped onion and cook until softened and translucent, about 5 minutes.
6Add the minced garlic and red pepper flakes, and cook for an additional 1-2 minutes, until fragrant.
7Be careful not to burn the garlic.
8Add the guanciale to the skillet and cook over medium heat until crispy and golden brown, about 5-7 minutes.
9Stir occasionally to ensure even cooking.
10Once crispy, remove the guanciale from the skillet and set aside, leaving the rendered fat in the skillet.
11Add the crushed tomatoes to the skillet, along with the salt and black pepper.
12Stir well to combine, and bring the sauce to a simmer.
13Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the flavors have melded together.
14If the sauce becomes too thick, thin it out with a little pasta water.
15Add the cooked bucatini to the skillet with the sauce, tossing well to coat the pasta evenly.
16If needed, add some reserved pasta water to adjust the consistency of the sauce.
17Cook for an additional 1-2 minutes, until the pasta is well coated and the sauce has thickened slightly.
18Remove from heat and stir in the grated Pecorino Romano cheese.
19The cheese should melt and create a creamy sauce.
20Divide the bucatini all’Amatriciana among plates, ensuring each serving has an equal amount of pasta and sauce.
21Garnish with chopped fresh basil leaves and crumbled guanciale.
22Serve immediately and enjoy your homemade Bucatini all’Amatriciana.

🔧Equipment

Large pot
Large skillet
Wooden spoon
Colander

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: For a spicier version, add more red pepper flakes. You can also substitute guanciale with pancetta or bacon if needed.

Watch Video Of How Bucatini all’Amatriciana Works

This bucatini all’amatriciana recipe has been a staple in our household for years, and I’m so glad you’re interested in trying it out too!

One of my favorite things about this recipe is how well it freezes – just thaw out your leftovers when you’re ready for another delicious meal.

We like to serve this recipe at family gatherings because everyone loves it so much – plus it’s easy enough that even my kids can help make it themselves!

❓ Frequently Asked Questions About Bucatini all’Amatriciana

1.

What is bucatini all’amatriciana?
Bucatini all’amatriciana is a classic Italian pasta dish made with guanciale (Italian cured pork jowl), tomatoes, garlic, and olive oil.

2.

What type of pasta is used in this recipe?
Bucatini is a type of thick, chewy spaghetti-like pasta that pairs perfectly with the rich flavors of guanciale and tomato sauce.

3.

Can I substitute guanciale with pancetta or bacon?
While pancetta or bacon can be used as substitutes for guanciale in an emergency situation, they will change the flavor profile of the dish significantly.

4.

How do I store leftover bucatini all’amatriciana?
Leftover bucatini all’amatriciana can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.

5.

Can I make bucatini all’amatriciana ahead of time?
Yes, you can make the sauce ahead of time and store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months.

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