Dinner

Bucatini all’Amatriciana Recipe

Name: Bucatini all’Amatriciana Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 250 gram Bucatini Pasta; 5 liter Water; 1 tablespoon Sea Salt; 5 tablespoons Pasta Water (reserved); 150 gram Guanciale; 1 can Canned Whole Peeled Tomatoes; 8 ounce White Wine (about 1 glass); Salt, to taste; Ground Black Pepper, to taste; Pecorino Romano Cheese, to taste

ByEthan Lark December 18, 2025December 18, 2025

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Introduction

Bucatini all’Amatriciana is a classic Italian pasta dish known for its rich flavors and simple ingredients. Featuring crispy guanciale, tangy tomato sauce, and a touch of Pecorino Romano, it’s a satisfying meal that brings a taste of Rome to your table.

A white bowl filled with neatly twirled spaghetti covered in a thick red tomato sauce with small chunks of tomato on top, sprinkled generously with grated cheese giving a light dusting of white all over the pasta and sauce, the bowl is resting on a white marbled surface with a red and white checkered cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 gram Bucatini Pasta
150 gram Guanciale
1 can Canned Whole Peeled Tomatoes
8 ounce White Wine
5 liter Water
1 tablespoon Sea Salt
Salt, to taste
Ground Black Pepper, to taste
Pecorino Romano Cheese, to taste

Instructions

Step 1: Cut the guanciale into strips, then cube them, keeping some fat attached to ensure it stays juicy and tender as it cooks.
Step 2: Pour the canned whole peeled tomatoes into a bowl and crush them with a fork, mixing as you go to create a rough sauce.
Step 3: Bring 5 liters of water to a boil in a large pot, then add 1 tablespoon of sea salt.
Step 4: Heat a pan over low to medium heat and add the guanciale without any oil. Cook slowly, stirring occasionally, until it crisps and changes color.
Step 5: Pour in the white wine and stir through the guanciale. Let it cook for about 3 minutes until most of the wine has evaporated.
Step 6: Add the crushed tomatoes to the pan, stir well, and let the sauce simmer gently for 10–15 minutes. If the heat is too strong, reduce it to keep the sauce cooking gently.
Step 7: Season the sauce with salt to taste and add a generous amount of ground black pepper while it simmers.
Step 8: Cook the bucatini pasta al dente in the boiling salted water, following the package instructions.
Step 9: Drain the pasta, reserving some pasta water. Transfer the pasta to the sauce pan and add about 5 tablespoons of the reserved pasta water. Mix well to combine and coat the pasta evenly.
Step 10: Serve the pasta twirled into a ladle on a flat plate. Top generously with Pecorino Romano cheese and spoon extra sauce and guanciale from the pan over the top.

Tips & Variations

Use guanciale for the most authentic flavor, but pancetta can be a substitute if unavailable.
Adjust the white wine amount to your taste or substitute with dry white vermouth for a slightly different aroma.
Adding a pinch of red pepper flakes to the sauce can introduce a pleasant subtle heat.
For a smoother sauce, blend the crushed tomatoes before adding them to the guanciale.

Storage

Store leftover Bucatini all’Amatriciana in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or pasta water to loosen the sauce. It’s best enjoyed fresh, as the pasta can absorb sauce and become softer over time.

How to Serve

A white bowl holds a neat swirl of spaghetti coated in a bright red tomato sauce with small chunks of tomato on top. The pasta is topped with a light dusting of grated cheese, adding a soft white texture over the rich, glossy red sauce. The bowl sits on a white marbled surface with a red and white checkered cloth partially visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute guanciale with other meats?

Yes, pancetta is a common substitute and will provide a similar flavor. Avoid using bacon as it’s usually smoked and can alter the authentic taste of the dish.

Should I use fresh or canned tomatoes?

Canned whole peeled tomatoes are preferred for their consistent quality and flavor. They also create a rich sauce that cooks down nicely. Fresh tomatoes can be used but may require longer cooking to achieve the right texture.