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
Scale
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.
