Bucatini all’Amatriciana Classic

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A storied Italian pasta born in the hill town of Amatrice and perfected in Roman trattorias. Long, hollow bucatini are tossed through a glossy sauce of crisped guanciale, sweet San Marzano tomato, and sharp aged Pecorino Romano, finished with a flicker of red pepper heat.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 7 gSugar
• 25 gProtein
• 780 mgSodium
• 520 mgPotassium
• 220 mgCalcium
• 3.5 mgIron
• 15 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the sauce

• 6 oz (170 g) guanciale, cut into 1/4-inch matchsticks
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 1/4 cup dry white wine
• 14 oz (400 g) San Marzano whole peeled tomatoes, hand-crushed
• 1/2 tsp dried red pepper flakes
• Freshly ground black pepper, to taste

For the pasta and finishing

• 14 oz (400 g) dried bucatini
• 3 tbsp coarse sea salt for the pasta water
• 1 cup (90 g) Pecorino Romano, finely grated, plus more for serving
• A small handful of fresh flat-leaf parsley, chopped (optional)

Directions

1. Bring 5 quarts of water to a rolling boil in a large pot, then add the 3 tablespoons of coarse sea salt so it tastes like the sea.
2. Add the olive oil and guanciale to a wide cold skillet set over medium-low heat; let the fat render slowly for 6 to 8 minutes until the pieces are mahogany-crisp and the fat is liquid gold.
3. Stir in the diced onion and cook gently for 4 to 5 minutes until soft and translucent, taking care not to brown it.
4. Pour in the white wine and let it bubble away for 2 minutes, scraping up any fond, then add the hand-crushed tomatoes and red pepper flakes.
5. Simmer the sauce for 8 to 10 minutes until thickened and glossy, seasoning with black pepper; taste before adding any salt since guanciale and Pecorino are already salty.
6. Drop the bucatini into the boiling water and cook 1 minute shy of the package time for a perfect al dente bite, reserving 1 cup of starchy pasta water before draining.
7. Transfer the drained pasta directly into the skillet with the sauce, add most of the grated Pecorino, and toss vigorously over low heat, splashing in pasta water a tablespoon at a time until the sauce clings silkily to each strand.
8. Plate immediately, shower with the remaining Pecorino, a final crack of pepper, and the parsley if using.

Cook’s Notes

• True Amatriciana uses guanciale, not pancetta or bacon; the cured pork jowl lends a peppery, melt-in-your-mouth depth that defines the dish.
• Purists omit garlic and onion, but a small amount of finely diced onion has become the Roman trattoria standard for a rounder, sweeter sauce.
• Always emulsify the sauce with hot pasta water and grated Pecorino off the heat briefly to create a glossy, restaurant-style finish rather than a clumpy one.
• Hand-crushing the San Marzano tomatoes gives a rustic texture that clings better to the hollow bucatini tubes than smooth passata.
• Serve immediately in warmed bowls; bucatini continues to absorb sauce quickly and can turn heavy if it sits.

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