Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 400g Bucatini; 150g Guanciale, cut into 5–10 mm batons; 400g San Marzano Tomatoes (Canned), hand-crushed; 30ml Dry White Wine; 60g Pecorino Romano, finely grated; 1 Red Chili (Peperoncino), finely chopped; 1/2 tsp Pepper (Black), freshly ground

Bucatini all'Amatriciana is a bright, comforting Roman pasta dish where silky bucatini is coated in a savory, slightly spicy sauce made from crisped cured pork and rich San Marzano tomatoes. Simple pantry ingredients combine in minutes to produce a sauce that’s both rustic and elegant—finished with sharp Pecorino Romano for depth and a touch of black pepper for warmth.

Bucatini all'Amatriciana is a bright, comforting Roman pasta dish where silky bucatini is coated in a savory, slightly spicy sauce... Show more

Traditional Italian Recipe

Health Grade

C- · Balanced

Rating

4.4

Time

40 min

Price

1,92 €

Calories

653 kcal

quick

easy

low sugar

mediterranean diet

Method

Prep the ingredients

Cut the guanciale into 5–10 mm batons if needed. Finely chop the Red Chili (Peperoncino), grate the Pecorino Romano finely, and open the can of San Marzano Tomatoes (Canned); crush them by hand into a bowl, keeping all the juices.

Render the guanciale

Set a large skillet over medium heat and add the guanciale. Cook, stirring occasionally, until the fat renders out and the pieces turn crisp and deep golden, 8 to 10 minutes.

Simmer the sauce

Pour in the Dry White Wine and scrape up the browned bits from the pan. Let it bubble for 1 minute, then stir in the tomatoes and chili and keep the sauce at a gentle simmer for 15 minutes. While it simmers, cook the Bucatini in a separate pot until al dente, usually 9 to 11 minutes, then reserve a splash of pasta water before draining.

Toss and serve

Add the drained bucatini to the pan and toss over low heat for 1 to 2 minutes, adding a splash of reserved pasta water as needed until the sauce looks glossy and clings to the pasta. Take the pan off the heat, fold in most of the cheese, then finish with the remaining Pecorino Romano and a good crack of Pepper (Black) on top.