🇮🇹 Italian · Pasta
🍝 Bucatini all'Amatriciana
Bucatini all'Amatriciana
This is the classic bucatini presentation of Amatriciana — thick, hollow strands of pasta that hold the guanciale-tomato sauce in a way thinner noodles simply can't match.
While Amatriciana (see ITA024) is traditionally made with either bucatini or spaghetti, this version leans fully into the bucatini experience, where the pasta's hollow center creates little pockets that trap extra sauce with every bite.
Ingredients
Equipment: Large pot, Large skillet, Tongs
- 400 g (14 oz) bucatini
- 150 g (5 oz) guanciale, cut into strips
- 400 g (14 oz) canned San Marzano tomatoes, crushed by hand
- ½ tsp red pepper flakes
- 80 g (1 cup) grated Pecorino Romano, plus more for serving
- 60 ml (¼ cup) dry white wine
- Fine sea salt, to taste
Method
- Bring a large pot of salted water to a boil for the bucatini.
- In a cold, dry skillet, add the guanciale and cook over medium heat, letting the fat render slowly until crisp and golden, about 6–8 minutes. Remove the guanciale with a slotted spoon, leaving the fat behind.
- Add the red pepper flakes to the fat and cook for 30 seconds until fragrant.
- Pour in the white wine and simmer until reduced by half.
- Add the crushed tomatoes and a pinch of salt, simmering for 15–20 minutes until thickened.
- Cook the bucatini until al dente — it takes slightly longer than thinner pasta shapes — reserving a cup of pasta water before draining.
- Return the crisp guanciale to the sauce, then add the drained bucatini, tossing with tongs over medium heat with a splash of pasta water.
- Remove from heat, stir in the Pecorino, and toss until glossy. Serve immediately with more Pecorino.
Chef Tips
- Bucatini requires vigorous tossing to properly coat since its hollow shape and thickness resist sauce more than thinner pasta.
- Using tongs rather than a fork makes tossing thick bucatini strands much easier.
- Cook the bucatini a minute past al dente's usual timing, since the tube shape needs slightly longer to cook through evenly.
Common Mistakes to Avoid
- Under-tossing, leaving some strands under-sauced due to the pasta's thickness and shape.
- Substituting guanciale with bacon, which lacks the same rich, distinct flavor.
- Overcrowding the pasta pot, causing the thick strands to stick together.
Nutrition (per serving)
Health Benefits
- A good source of protein and lycopene from the tomatoes.
- Best enjoyed in moderation given its richness.
Cultural Note
Bucatini's distinctive hollow shape is thought to have originated to help the pasta cook faster while still providing a satisfyingly thick bite, ideal for robust sauces like this one.
Storage & Serving
Storage: Refrigerate the sauce (without pasta) for up to 3 days.
Reheating: Reheat the sauce gently, then toss with freshly cooked bucatini.
Serve with: A simple green salad, Crusty bread, Cesanese red wine