Description
Bucatini all’Amatriciana is a classic Italian pasta dish hailing from the town of Amatrice. This recipe features bucatini pasta cooked al dente and tossed in a rich, savory sauce made with crispy guanciale, white wine, and slow-simmered canned tomatoes, finished with a generous sprinkling of sharp Pecorino Romano cheese for an authentic and flavorful meal.
Ingredients
Scale
Pasta
- 250 gram Bucatini Pasta
- 5 liter Water
- 1 tablespoon Sea Salt
- 5 tablespoons Pasta Water (reserved)
Sauce
- 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
Instructions
- Prepare the Guanciale: Cut the guanciale into thin strips and then into cubes, ensuring some fat remains attached to keep the meat tender and juicy.
- Prepare the Tomatoes: Empty the canned whole peeled tomatoes into a bowl and crush them with a fork while mixing to create a chunky tomato base.
- Boil Pasta Water: Bring 5 liters of water to a boil in a large pot; add 1 tablespoon of sea salt once boiling.
- Cook the Guanciale: Place a pan on low-medium heat and add the guanciale without any additional oil. Cook gently, stirring occasionally with a wooden spoon, until the guanciale crisps and changes color.
- Add White Wine: Pour in 8 ounces (one glass) of white wine once the guanciale is crispy. Stir to mix well and allow the wine to reduce, evaporating most of the liquid over about 3 minutes.
- Add Tomatoes: Stir in the crushed peeled tomatoes to the pan. Continue to cook on simmer for 10 to 15 minutes, stirring occasionally. Adjust heat to maintain a gentle simmer.
- Season the Sauce: Add salt to taste and be generous with ground black pepper as the sauce simmers.
- Cook the Pasta: Turn off the sauce stove and cook the bucatini pasta in the boiling salted water according to package instructions until al dente.
- Combine Pasta and Sauce: Drain the pasta, reserving some pasta water. Add the pasta to the pan with sauce, pour in about 5 tablespoons of reserved pasta water, and mix thoroughly to coat the pasta evenly with the sauce.
- Serve: Twist servings of pasta into a ladle, plate it on a flat round plate, top generously with Pecorino Romano cheese, and add some extra sauce and guanciale from the pan for garnish.
Notes
- Guanciale is traditional for amatriciana; pancetta can be used as a substitute but the flavor will differ.
- Use high-quality canned tomatoes for the best sauce flavor.
- Reserve pasta water to adjust sauce consistency and help coat the pasta better.
- Do not add oil when cooking the guanciale as it will release its own fat.
- Adjust pepper seasoning according to preference; amatriciana sauce is known for its peppery bite.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Bucatini all'Amatriciana, Italian pasta recipe, guanciale pasta, classic Italian sauce, traditional amatriciana, bucatini recipe
