Bucatini All Amatrician
Elevate your weeknight dinners with the rustic charm of Bucatini All’Amatriciana, a classic Italian pasta dish that balances bold, savory flavors with simple elegance. Made with tender bucatini pasta, crispy guanciale or pancetta, and a rich tomato-based sauce infused with dry white wine and a touch of red chili flakes, this recipe is the perfect harmony of smoky, tangy, and slightly spicy notes. Topped with freshly grated Pecorino Romano cheese for a salty, creamy finish, this dish comes together in just 40 minutes, making it an ideal choice for a quick yet satisfying meal. Whether you’re hosting guests or craving authentic Italian comfort food, Bucatini All’Amatriciana delivers unmatched flavor in every bite.
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Recipe Information
Ingredients
- 400 g Bucatini pasta
- 150 g Guanciale (or pancetta)
- 400 g Peeled canned tomatoes
- 50 g Pecorino Romano cheese
- 2 tbsp Extra virgin olive oil
- 60 ml Dry white wine
- 1 tsp Red chili flakes
- 1 to taste Salt
- 1 to taste Black pepper
Instructions
Bring a large pot of salted water to a boil to cook the pasta later.
Cut the guanciale into thin strips roughly 2-3 cm long.
In a large skillet, heat the olive oil over medium heat. Add the guanciale and cook, stirring occasionally, until it becomes crisp and golden, about 6-8 minutes.
Add the dry white wine to the skillet and let it simmer for 2-3 minutes, allowing the alcohol to evaporate. Remove the guanciale with a slotted spoon and set aside, leaving the rendered fat in the skillet.
Crush the canned tomatoes with your hands or a fork, then add them to the skillet with the guanciale fat. Add the red chili flakes and stir well.
Simmer the sauce over medium-low heat for about 15-20 minutes, stirring occasionally, until it thickens slightly. Add salt and pepper to taste.
While the sauce is simmering, cook the bucatini in the boiling water according to the package instructions until al dente. Reserve about 1 cup of pasta water before draining.
Add the crispy guanciale back into the sauce and stir to combine.
Transfer the drained bucatini into the skillet with the sauce. Toss the pasta to coat it evenly, adding a few tablespoons of reserved pasta water to loosen if needed.
Serve immediately with freshly grated Pecorino Romano cheese on top.
Nutrition Facts
Calories |
2971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.1 g | 201% | |
| Saturated Fat | 52.2 g | 261% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 6068 mg | 264% | |
| Total Carbohydrate | 320.1 g | 116% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 24.9 g | ||
| Protein | 84.8 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 704 mg | 54% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 1199 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
