Bucatini all’Amatriciana
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This Bucatini all’Amatriciana is a classic and very simple Italian pasta dish that draws its depth of flavors from this incredible rich, tomatoey sauce made with delicious pancetta (salt-cured pork belly). The pasta is finally topped with freshly grated pecorino cheese resulting in one of the most savory bowls of pasta to ever come out of Italy.
Easy Bucatini all’Amatriciana Recipe
Bucatini All’Amatriciana is such a simple dish, it only requires a handful of ingredients, but the end result is one of the most delicious and savory pasta dishes ever. The pancetta makes all the difference, and while you can use bacon, I strongly urge you to use pancetta or guanciale for that real authentic flavor.
There are many versions of Amatriciana out there, but the main ingredients in it are pancetta or guanciale, tomatoes, bucatini and some freshly grated Pecorino cheese. I chose to use a tomato sauce, but you can use fresh tomatoes, canned tomatoes, whatever you have on hand. The simplest recipes usually make the most delicious dishes, and that simplicity is what shines in this dish. With just a handful of great ingredients and just a few minutes, you’ll be rewarded with an incredible and unforgettable dish.
- Oil – I use a little bit olive oil to fry the pancetta and onion in.
- Meat – I use pancetta, cut into ½-inch pieces. Guanciale is traditionally used in Amatriciana. While pancetta is salt-cured pork belly, guanciale is salt-cured pork jowl (cheek). You can use either guanciale, pancetta or bacon.
- Onion – A white or yellow onion works, that is chopped. Onions always add a nice flavor, especially to any tomato base sauce.
- Wine – Dry white wine works best, but substitute with chicken stock if you prefer a non-alcoholic version.
- Tomato Sauce – I use a large can of tomato sauce. Canned whole tomatoes, or diced tomatoes will also work.
- Pasta – You’ll need a package of bucatini which has a hollow centre to help deliver more sauce. Use other pasta such as spaghetti, if you prefer.
- Seasoning – Season with salt and pepper to taste. Feel free to also add some red pepper flakes for a bit of heat.
- Cheese – Pecorino, freshly grated is best. Parmesan is another option but use ⅓ less because it has a stronger flavor.
How To Make Bucatini all’Amatriciana
- Cook the Pasta: Cook the bucatini in a large pot with salted boiling water, 1 minute less than the package recommends, to al dente.
- Cook the Pancetta with Onion: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta or guanciale and onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with black pepper.
- Add Wine and Cook: Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Cook until the wine has nearly evaporated, about 3 minutes.
- Add the Tomato Sauce: Add the tomato sauce to the skillet along with ¼ cup of pasta water, season with salt and pepper if needed and bring to a simmer. Cover and simmer for 10 minutes.
- Add Pasta and Toss: Transfer the pasta to the skillet. Stir and toss while cooking over high heat, until the sauce has thickened and the noodles are fully coated.
- Finish and Serve: Remove from heat, add about half the pecorino cheese to the pasta and stir to incorporate. Serve right away with additional cheese and a drizzle of olive oil.
Frequently Asked Questions
Why is it called Amatriciana?
This savory pasta dish originated in a hill town outside Rome called Amatrice, hence the name Amatriciana!
What is bucatini pasta?
Bucatini is an Italian pasta consisting of long, narrow tubes made of durum wheat flour. It is typically used in dishes that are similar to recipes calling for spaghetti. Because the pasta is hollow, it is extruded through a machine rather than rolled.
Is pecorino same as Parmesan?
Parmesan is made from cow’s milk while Pecorino is made from sheep’s milk. It’s younger than Parmesan, aging only five to eight months, and the shorter process yields a strong, tangy flavor.
Can I substitute Parmesan for pecorino?
You can substitute Pecorino Romano with Parmesan, but use one-third less than the recipe calls for to keep the salt level and flavor in line.
Can I replace pancetta with bacon?
For sure. The biggest difference between pancetta and bacon is that bacon is smoked and pancetta is salt-cured and dried. This means the bacon will have a smoky taste. You can can also blanch the bacon before you use it to reduce the smoky flavor, if you prefer.
Expert Tips
- Pasta is best when cooked “al dente” which is when it’s tender but still firm to the bite.
- You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
- If you’re a veggie lover, add asparagus, broccoli, peppers or even mushrooms.
- If you prefer another protein, feel free to use what you like, whether its ground beef or cut up chicken.
- This dish is traditionally made with bucatini, but you can always use other pasta if that’s all you have such as spaghetti, it will still taste great.
Leftovers
Bucatini Amatriciana will easily last for 3 to 4 days in the refrigerator, stored in an airtight container. Just be sure to allow it to fully cool before placing it in the fridge.
Freezer
To further extend the shelf life of this pasta, freeze it in an airtight container or heavy-duty freezer bag, for up to 4- 5 months.
More Delicious Recipes To Try
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Bucatini all’Amatriciana
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Ingredients
- 2 tablespoons olive oil
- 8 ounces pancetta (or guanciale or thick cut bacon, cut into ½ inch pieces)
- ½ teaspoon black pepper (freshly grated)
- 1 small onion (chopped)
- ¼ cup white wine (dry)
- 28 ounces tomato sauce ((1 large can))
- 1 pound bucatini
- ¼ teaspoon salt (or to taste)
- 1 cup pecorino cheese (freshly grated)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the Pasta: Cook the bucatini in a large pot with salted boiling water, 1 minute less than the package recommends, to al dente.
- Cook the Pancetta with Onion: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta or guanciale and onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with black pepper.
- Add Wine and Cook: Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Cook until the wine has nearly evaporated, about 3 minutes.
- Add the Tomato Sauce: Add the tomato sauce to the skillet along with ¼ cup of pasta water, season with salt and pepper if needed and bring to a simmer. Cover and simmer for 10 minutes.
- Add Pasta and Toss: Transfer the pasta to the skillet. Stir and toss while cooking over high heat, until the sauce has thickened and the noodles are fully coated.
- Finish and Serve: Remove from heat, add about half the pecorino cheese to the pasta and stir to incorporate. Serve right away with additional cheese and a drizzle of olive oil.
Notes
- Pasta is best when cooked “al dente” which is when it’s tender but still firm to the bite.
- You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
- If you’re a veggie lover, add asparagus, broccoli, peppers or even mushrooms.
- If you prefer another protein, feel free to use what you like, whether its ground beef or cut up chicken.
- This dish is traditionally made with bucatini, but you can always use other pasta if that’s all you have such as spaghetti, it will still taste great.
- Bucatini Amatriciana will easily last for 3 to 4 days in the refrigerator, stored in an airtight container. Just be sure to allow it to fully cool before placing it in the fridge.
- To further extend the shelf life of this pasta, freeze it in an airtight container or heavy-duty freezer bag, for up to 4- 5 months.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
