Description
Bucatini all’Amatriciana is a classic Italian pasta dish combining al dente bucatini with crispy guanciale, a rich tomato sauce, and sharp Pecorino Romano cheese for an authentic and flavorful experience.
Ingredients
Scale
Pasta
- 12 ounces bucatini pasta
Sauce
- 6 ounces guanciale, cut into small strips
- 1 tablespoon olive oil
- 1 teaspoon red pepper flakes (optional)
- 1 can (28 ounces) whole peeled San Marzano tomatoes, crushed by hand
- Salt to taste
Cheese
- 1 cup finely grated Pecorino Romano cheese, plus more for serving
Instructions
- Cook Pasta: Bring a large pot of well-salted water to a boil and cook the bucatini according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
- Render Guanciale: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add guanciale strips and cook slowly for 6 to 8 minutes until the fat is rendered and the guanciale is golden and crisp.
- Add Pepper Flakes: If using, sprinkle in red pepper flakes and cook for an additional 30 seconds to release their flavor.
- Simmer Sauce: Stir in crushed San Marzano tomatoes and a small pinch of salt. Let the sauce simmer gently for 10 to 12 minutes until it slightly thickens.
- Combine Pasta and Sauce: Add the drained bucatini into the skillet with the sauce, along with a splash of reserved pasta water. Toss well to coat the pasta evenly in the sauce.
- Incorporate Cheese: Remove the skillet from heat and stir in the finely grated Pecorino Romano cheese until the sauce is creamy and fully combined.
- Serve: Adjust seasoning if necessary and serve immediately, offering extra Pecorino Romano cheese on the side for sprinkling.
Notes
- Guanciale is traditional; however, pancetta can be substituted if guanciale is unavailable.
- Do not add onion or garlic to maintain the authentic flavor balance of the guanciale and Pecorino Romano.
- Reserve some pasta water to adjust sauce consistency as needed.
