Bucatini all’Amatriciana

Bucatini all’Amatriciana is everything you want in a pasta dish: salty, spicy, saucy, and steeped in Roman tradition.
Made with crispy guanciale, ripe tomatoes, Pecorino Romano, and a hit of red pepper, this dish is rustic, bold, and ready in 30 minutes or less.

Whether you’re exploring Italian cooking or just craving a next-level red sauce, this iconic recipe delivers big flavor with minimal ingredients.

What Is Bucatini all’Amatriciana?

Named after the town of Amatrice, this classic Roman pasta is part of the holy trinity of Roman dishes (along with Cacio e Pepe and Carbonara).

The sauce starts with guanciale (cured pork cheek), which is crisped and simmered in a light tomato sauce, spiced with crushed red pepper flakes, and finished with Pecorino Romano. The pasta of choice is bucatini—a thick spaghetti-like noodle with a hole through the center that’s perfect for soaking up sauce.

Why You’ll Love This Recipe:

• Guanciale is the soul – it infuses the sauce with salty, rich pork flavor

• Bucatini = sauce delivery system – the hollow shape catches every bit

• Pecorino Romano finishes it perfectly – salty, tangy, sharp

• Red pepper adds kick – balanced heat that elevates every bite

Pair It With:

• Starter: Arugula salad with lemon and olive oil

• Wine pairing: Montepulciano d’Abruzzo or Chianti

• Side: Rustic Italian bread or focaccia

• Dessert: Panna cotta or lemon sorbetto

Final Thoughts:

Bucatini all’Amatriciana is proof that with just a few high-quality ingredients, you can create something unforgettable. It’s hearty without being heavy, spicy without overpowering, and deeply satisfying.

Save this for pasta night, date night, or whenever you want a bold, comforting Italian classic in under 30 minutes.

Yield: 2-4 servings

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Bucatini all’Amatriciana

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Bucatini all’Amatriciana is everything you want in a pasta dish: salty, spicy, saucy, and steeped in Roman tradition.

Made with crispy guanciale, ripe tomatoes, Pecorino Romano, and a hit of red pepper, this dish is rustic, bold, and ready in 30 minutes or less.

Whether you’re exploring Italian cooking or just craving a next-level red sauce, this iconic recipe delivers big flavor with minimal ingredients.

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Ingredients

• 8 oz (225g) bucatini pasta
• 4 oz (115g) guanciale, diced (or pancetta if unavailable)
• 1 tbsp olive oil (optional, if guanciale is lean)
• ½ tsp crushed red pepper flakes (adjust to taste)
• 1 can (14 oz) San Marzano whole peeled tomatoes, crushed by hand or blended
• Salt, to taste
• ⅓ cup Pecorino Romano cheese, finely grated
• Optional: Fresh parsley or basil for garnish

Instructions

1. Bring a large pot of salted water to a boil. Cook bucatini until al dente. Reserve ½ cup pasta water, then drain.
2. In a large skillet over medium heat, cook guanciale until golden and crispy, about 5–7 minutes.
3. (If it’s very fatty, drain a little but leave enough for flavor.)
4. Add red pepper flakes and stir for 30 seconds to bloom.
5. Pour in crushed tomatoes and a small pinch of salt. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened.
6. Add drained bucatini directly to the sauce. Toss to coat, adding a splash of pasta water to loosen if needed. Stir in grated Pecorino Romano until melted and glossy.
7. Top with more Pecorino, extra chili flakes (if desired), and a few fresh herbs for color. Serve hot.

Notes

Can’t find guanciale? Use pancetta or thick-cut bacon (though not traditional).

Prefer chunky sauce? Skip blending the tomatoes and just crush by hand.

Make it spicier: Add more chili flakes or stir in a touch of Calabrian chili paste.

Meal prep tip: The sauce keeps well in the fridge for 3–4 days and reheats beautifully.

Nutrition Facts

Calories

989

Sugar

8 g

Protein

28 g

Fat

56 g

Carbs

94 g

Sat. Fat

20 g

Cholesterol

78 mg

Fiber

6 g

Net carbs

88 g

Sodium

1093 mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.