Bucatini All Amatriciana
Indulge in the bold, authentic flavors of Bucatini All’Amatriciana, a classic Italian pasta dish that strikes the perfect balance between rich and rustic. Featuring bucatini pasta—hollow strands ideal for holding the robust sauce—this recipe combines crispy guanciale (cured pork jowl) with a vibrant tomato-based sauce, infused with red chili flakes for a gentle kick. A splash of dry white wine adds depth, while freshly grated Pecorino Romano cheese lends a sharp, salty finish. Ready in just 40 minutes, this dish is an excellent choice for weeknight dining or an effortless Italian feast. Tossed to perfection and served piping hot, Bucatini All’Amatriciana is the ultimate comfort food for pasta lovers.
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Recipe Information
Ingredients
- 400 grams Bucatini pasta
- 150 grams Guanciale (cured pork jowl)
- 400 grams Peeled canned tomatoes
- 50 grams Pecorino Romano cheese
- 60 milliliters Dry white wine
- 1 tablespoon Olive oil
- 0.5 teaspoon Red chili flakes
- to taste Salt
- to taste Ground black pepper
Instructions
Bring a large pot of salted water to a boil for the bucatini pasta.
Cut the guanciale into thin strips approximately 2-3cm long.
Heat the olive oil in a large skillet over medium heat. Add the guanciale and cook until it becomes crispy and golden, about 5-7 minutes.
Add the red chili flakes to the skillet and toast them briefly to release their flavor.
Deglaze the skillet with the white wine, cooking for 1-2 minutes until the alcohol evaporates.
Crush the peeled canned tomatoes with your hands or a fork, then add them to the skillet with the guanciale. Stir well and simmer the sauce on low heat for 15-20 minutes. Season with salt and black pepper to taste.
While the sauce simmers, cook the bucatini in the boiling water until al dente, according to the package instructions.
Reserve 1 cup of pasta water, then drain the bucatini.
Add the cooked bucatini to the skillet with the sauce. Toss well to coat the pasta evenly, adding a splash of reserved pasta water if needed to loosen the sauce.
Remove the skillet from heat and add the grated Pecorino Romano cheese. Toss again until the cheese melts and combines with the sauce.
Plate the bucatini and serve immediately. Optionally, garnish with extra Pecorino Romano and a sprinkle of black pepper.
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 143.0 g | 183% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 5918 mg | 257% | |
| Total Carbohydrate | 319.9 g | 116% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 24.9 g | ||
| Protein | 81.7 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 703 mg | 54% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 931 mg | 20% | |
*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.
