There is something truly magical about Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe that makes it a beloved classic worth sharing over and over again. This dish brings together the perfect harmony of crispy guanciale, tangy San Marzano tomatoes, and sharp Pecorino Romano cheese, all wrapped up in thick, hollow bucatini pasta that holds every bit of delicious sauce. Whether you are cooking for family, friends, or just treating yourself, this recipe promises a beautifully rustic and vibrant Italian meal that feels both satisfying and special.
Ingredients You’ll Need
All you need to create Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe are a handful of simple ingredients that each plays an indispensable role. These staples work together to build rich flavor, delightful texture, and authentic color.
- 400g bucatini pasta: The star pasta with a hollow center that captures the sauce beautifully.
- 150g guanciale or pancetta, diced: Adds a crispy, salty depth that’s worth every calorie.
- 400g canned San Marzano tomatoes: Known for their sweet and balanced acidity, the heart of the sauce.
- 100g Pecorino Romano cheese, grated: Sharp and salty, it melts perfectly into the pasta, finishing the dish with tang.
- 3 tablespoons olive oil: To render the guanciale and infuse the sauce with silky richness.
- Salt, to taste: Enhances and balances all the flavors in the dish.
- Freshly cracked black pepper, to taste: Adds a little spicy warmth and aroma.
- Optional: red pepper flakes: For those who love to introduce a subtle kick of heat.
How to Make Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe
Step 1: Prep Work and Pasta
Start by bringing a large pot of salted water to a rolling boil, then add your bucatini. Cooking it al dente is key because the pasta will continue to soak up the sauce’s flavors later. Keep an eye on it and follow the package instructions for that perfect bite texture.
Step 2: Cooking the Guanciale
While the pasta cooks, heat olive oil in a large skillet over medium heat. Add diced guanciale and let it sizzle until it crisps up beautifully, turning golden and irresistible. This step infuses your oil with deep, porky flavor that will form your sauce’s foundation, so don’t rush it.
Step 3: Building the Sauce
Once your guanciale reaches that perfect crispness, it’s time to stir in the canned San Marzano tomatoes. If you’re lucky enough to have fresh tomatoes, chop them roughly for a fresher taste. Let the sauce bubble gently on the stove for 10 to 12 minutes until slightly thickened and gloriously flavorful.
Step 4: Seasoning and Final Touches
Taste your sauce, seasoning modestly with salt and freshly cracked black pepper. If you’re in the mood for a bit of heat, now is the moment to add those red pepper flakes. Lower the heat and get ready to bring everything together with the pasta.
Step 5: Combining Pasta and Sauce
Before draining the bucatini, scoop out a cup of the starchy pasta water. Add the drained bucatini right into your sauce and toss them together. If your sauce feels too thick, splash in some reserved pasta water until you achieve a luscious coating that clings perfectly to every strand.
Step 6: Cheese Magic
Remove your skillet from the heat and sprinkle in half of the grated Pecorino Romano cheese. Toss everything gently yet thoroughly so that the cheese melts and blends, imparting an irresistibly creamy and tangy note to the dish.
Step 7: Serve and Enjoy
Plate your Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe while it’s hot, adding the remaining Pecorino and a few twists of freshly cracked pepper on top. This is the moment your creation shines brightest, so dig in with gusto!
How to Serve Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe
Garnishes
Simple is best. A sprinkle of extra Pecorino Romano cheese and a few cracks of black pepper enhance the dish’s bold flavors and add a little textural contrast. For a touch of color and freshness, a sprinkle of finely chopped flat-leaf parsley works wonders without overpowering traditional tastes.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed in lemon and olive oil, cutting through the richness with brightness. Crunchy toasted bread or garlic crostini are great for mopping up every last bit of sauce. A glass of dry white wine or light red, like a Chianti, can elevate the meal even further.
Creative Ways to Present
For a rustic family-style dinner, serve Bucatini all’Amatriciana in a warm, large serving bowl and let everyone dig in. Alternatively, plate individual servings elegantly twirled into tight nests for a restaurant-feel presentation. Garnish with a small basil leaf or microgreens for a pop of vibrancy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe, store them in an airtight container in the refrigerator within two hours of cooking to retain freshness and prevent the sauce from turning too thick.
Freezing
While freezing fresh pasta dishes can sometimes affect texture, your Bucatini all’Amatriciana sauce freezes beautifully on its own. Freeze the sauce separately in freezer-safe containers for up to two months. Reheat gently to maintain the complex flavors.
Reheating
Reheat leftovers gently in a skillet over low heat, adding a splash of water or olive oil to loosen the sauce if it thickens too much. Avoid microwaving if possible as it can toughen the pasta and unevenly heat the sauce, dulling those incredible tastes.
FAQs
What’s the difference between guanciale and pancetta?
Guanciale is cured pork cheek and has a richer, more delicate flavor and silky texture, whereas pancetta comes from pork belly and is a bit milder. Both work well, but guanciale is traditional and gives Bucatini all’Amatriciana its signature depth.
Can I use other types of pasta?
Bucatini is preferred because its hollow center traps the sauce, but if you don’t have it, spaghetti or rigatoni can be good substitutes. Just remember that the texture and sauce experience will vary slightly.
How spicy should I make it?
That’s entirely up to your taste! Red pepper flakes add warmth and subtle heat that complement the savory pork. Start with a pinch and adjust from there, or skip them altogether for a milder plate.
Is Pecorino Romano necessary?
Yes! Pecorino Romano is hard, salty sheep’s milk cheese essential for the authentic sharp tang that balances the richness of guanciale and tomato sauce. Parmesan can be substituted if needed but won’t deliver the same punch.
Can I make the sauce ahead of time?
You absolutely can! The sauce actually benefits from sitting a few hours or overnight in the fridge as flavors meld. Just reheat gently and toss with freshly boiled bucatini for that just-cooked taste.
Final Thoughts
I cannot recommend enough that you try making Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe as soon as you can. It’s an inviting, comforting dish that captures the spirit of Italian cooking with simple ingredients and bold flavors. Each bite offers a little piece of culinary joy, perfect whether you’re feeding loved ones or indulging yourself. Trust me, once you make it, it will quickly become one of your favorite go-to recipes.
Print
Bucatini all’Amatriciana: An Amazing Ultimate Recipe for Everyone Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Bucatini all’Amatriciana is a classic Italian pasta dish originating from the town of Amatrice. This recipe features bucatini pasta cooked al dente, tossed with a savory sauce made of crispy guanciale, San Marzano tomatoes, and Pecorino Romano cheese, accented by olive oil and optional red pepper flakes for a hint of heat. It is a simple yet rich and flavorful dish perfect for a comforting meal any day.
Ingredients
For the Pasta
- 400g bucatini pasta
For the Sauce
- 150g guanciale or pancetta, diced
- 3 tablespoons olive oil
- 400g canned San Marzano tomatoes (or fresh tomatoes, roughly chopped)
- Salt, to taste
- Freshly cracked black pepper, to taste
- Optional: red pepper flakes for heat
For Garnish
- 100g Pecorino Romano cheese, grated (half for mixing, half for garnish)
Instructions
- Boil the Pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente according to the package instructions.
- Cook the Guanciale: Heat olive oil in a large skillet over medium heat. Add diced guanciale and cook for 5-7 minutes until crispy and golden, stirring occasionally for even cooking.
- Add Tomatoes: Stir in canned San Marzano tomatoes or fresh chopped tomatoes into the skillet. Simmer the sauce for 10-12 minutes, allowing it to thicken slightly.
- Season the Sauce: Taste the sauce and season with salt, freshly cracked black pepper, and optional red pepper flakes. Reduce heat to low.
- Combine Pasta and Sauce: Reserve a cup of pasta cooking water and drain the bucatini. Add the bucatini directly into the sauce and toss to combine. Add reserved pasta water as needed to adjust sauce consistency.
- Incorporate Cheese: Remove the skillet from heat and stir in half of the grated Pecorino Romano cheese until well blended with the pasta and sauce.
- Serve: Plate the pasta and garnish with remaining Pecorino Romano cheese and a sprinkle of freshly cracked black pepper. Serve hot.
Notes
- Guanciale is the traditional choice and offers a richer flavor than pancetta or bacon, but pancetta can be used as a substitute.
- Reserve some pasta water to help adjust the sauce consistency and to help the sauce cling better to the pasta.
- Use authentic San Marzano tomatoes for the best flavor, but ripe fresh tomatoes are a good alternative.
- Add red pepper flakes sparingly to suit your spice preference.
- Ensure pasta is cooked al dente for optimal texture.
