Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 4
- Skip the restaurant and master this authentic Roman pasta at home with just 7 ingredients
- Guanciale (cured pork jowl) creates the rich, savory foundation no bacon substitute can match
- San Marzano tomatoes provide the perfect balance of sweetness and acidity
- Pecorino Romano adds the sharp, salty finish that brings everything together
Why This Recipe Works
Ever tried making pasta that falls flat? Missing that restaurant-quality depth?
This Bucatini Amatriciana recipe solves that problem with its perfect balance of savory, spicy, and tangy flavors.
Born in the small town of Amatrice, Italy, this classic Roman pasta dish combines crispy guanciale with sweet tomatoes and sharp cheese. The bucatini pasta — thick spaghetti with a hole through the center — captures the sauce perfectly.
This recipe skips the unnecessary additions that many American versions include, keeping it authentic and bold. With just a handful of quality ingredients, you’ll create a meal that rivals your favorite Italian restaurant.
Nutrition Information (Per Serving)
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 580 | |
| Fat | 25g | 32% |
| Saturated Fat | 10g | 50% |
| Carbohydrates | 65g | 24% |
| Protein | 24g | 48% |
| Fiber | 4g | 14% |
| Sodium | 850mg | 37% |
| Cholesterol | 45mg | 15% |
What You’ll Need
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Bucatini pasta | 1 pound (454g) | Substitute: Spaghetti or thick spaghetti |
| Guanciale | 8 ounces (225g), diced | Substitute: Pancetta (less authentic) |
| San Marzano tomatoes | 1 can (28 ounces/800g), crushed | Substitute: High-quality canned tomatoes |
| Pecorino Romano cheese | 1 cup (100g), grated, plus more for serving | Substitute: Parmigiano-Reggiano (less sharp) |
| Red pepper flakes | ½-1 teaspoon, to taste | Adjust based on heat preference |
| Salt | To taste | For pasta water and adjusting sauce |
| Black pepper | To taste | Freshly cracked works best |
| Extra virgin olive oil | 1 tablespoon | For starting the sauce |
Kitchen Equipment
| Tool | Purpose |
|---|---|
| Large pot | For boiling pasta |
| Large skillet (10-12 inch) | For making sauce |
| Sharp knife | For cutting guanciale |
| Cutting board | For prep work |
| Wooden spoon | For stirring sauce |
| Tongs | For tossing pasta |
| Cheese grater | For fresh Pecorino Romano |
| Colander | For draining pasta |
| Measuring cups/spoons | For precise portions |
Step-by-Step Instructions (Beginner Friendly)
Preparation Phase
- Get organized (5 minutes):
- Take all ingredients out of refrigerator and pantry and place on counter
- Read through entire recipe once before starting
- Select all necessary kitchen tools and place within reach
- Pre-measure all ingredients to have them ready as needed
- TIP: This organized approach is called “mise en place” and helps prevent mistakes
- Prepare the guanciale (5 minutes):
- Unwrap guanciale and place on cutting board
- If guanciale has a hard outer casing, trim it off with sharp knife
- Cut guanciale into small ¼-inch cubes (about the size of a pencil eraser)
- TIP: Partially freezing guanciale for 15 minutes makes it easier to cut
- BEGINNER NOTE: Can’t find guanciale? Ask at specialty Italian shops or use pancetta
- Prepare the cheese (3 minutes):
- Remove Pecorino Romano from refrigerator
- Using fine side of cheese grater, grate 1 cup (100g) of cheese
- Place grated cheese in small bowl
- Set aside some additional cheese for final garnish
- TIP: Grate cheese while cold, then let it come to room temperature for better melting
- Prepare the tomatoes (2 minutes):
- Open can of San Marzano tomatoes
- If tomatoes are whole, crush by hand in a bowl or pulse briefly in a blender
- TIP: When using canned tomatoes, look for “DOP” certification for authentic Italian quality
Cooking Phase
- Set up cooking station (5 minutes):
- Fill large pot with 4 quarts (16 cups) water for pasta
- Place pot on stove over high heat to bring to boil (don’t add salt yet)
- Place large skillet on separate burner
- Have all measured ingredients within arm’s reach
- Keep wooden spoon and tongs nearby
- BEGINNER NOTE: Position pot handles away from the edge to prevent accidental bumps
- Begin the sauce base (8 minutes):
- Turn heat under skillet to medium (not high)
- Add 1 tablespoon olive oil and tilt pan to coat bottom evenly
- Once oil shimmers slightly (about 30 seconds), add diced guanciale
- Spread guanciale pieces evenly in pan with wooden spoon
- Let cook undisturbed for 2 minutes to begin rendering fat
- Stir gently and continue cooking for another 3-5 minutes
- VISUAL CUE: Guanciale is ready when pieces shrink slightly and turn golden brown with crispy edges
- BEGINNER WARNING: If guanciale browns too quickly, lower heat immediately
- TIP: Rendered fat should appear clear, not brown or black
- Add spice to the sauce (1 minute):
- Once guanciale is crispy, add red pepper flakes directly to the rendered fat
- Start with ½ teaspoon if you prefer mild heat, up to 1 teaspoon for spicy
- Stir continuously for 30 seconds to infuse the oil with spice
- BEGINNER WARNING: Stand back slightly as pepper flakes may cause you to cough if you lean directly over pan
- TIP: Don’t skip this step – infusing the oil with red pepper creates even heat distribution
- Add tomatoes to sauce (12 minutes):
- Reduce heat to medium-low
- Carefully pour crushed tomatoes into pan (they may splatter)
- SAFETY TIP: Stand back and pour slowly to avoid hot oil splashes
- Stir immediately to combine tomatoes with guanciale and flavored oil
- Use wooden spoon to scrape any browned bits from bottom of pan (these add flavor)
- Bring sauce to gentle simmer (small bubbles appearing at edges)
- Let simmer uncovered for 10 minutes, stirring occasionally
- VISUAL CUE: Sauce will darken slightly and thicken
- BEGINNER NOTE: No need to add salt yet – the guanciale and cheese are already salty
- Cook the pasta (10 minutes):
- By now, your water should be boiling
- Add 2 tablespoons salt to boiling water (it should taste like seawater)
- Add entire package of bucatini pasta
- Stir immediately with tongs to prevent sticking
- Set timer for 2 minutes less than package directions (pasta will finish cooking in sauce)
- Stir occasionally during cooking
- Before draining, scoop out 1 cup of starchy pasta water with measuring cup
- Drain pasta in colander but do not rinse
- BEGINNER TIP: If pasta is ready before sauce, drain and toss with a small drizzle of olive oil to prevent sticking
- Combine pasta and sauce (5 minutes):
- Return drained, undercooked pasta to sauce in skillet
- Add ½ cup of reserved pasta water to skillet
- Increase heat to medium-high
- Using tongs, continuously lift and toss pasta in sauce for 2-3 minutes
- VISUAL CUE: Pasta will absorb some sauce and water, while sauce thickens slightly
- TECHNIQUE TIP: If using tongs is difficult, use wooden spoon to gently stir
- BEGINNER NOTE: This step creates the perfect sauce consistency – not too thin, not too thick
- Add cheese and finish (2 minutes):
- Remove skillet from heat completely
- Immediately add ¾ cup of grated Pecorino Romano
- Using tongs, vigorously toss pasta for 30 seconds to distribute cheese
- If sauce seems too thick or cheese isn’t melting, add 1-2 tablespoons of reserved pasta water
- Toss again until sauce looks glossy and coats pasta evenly
- VISUAL CUE: Properly finished pasta should have a silky, slightly clingy sauce
- BEGINNER TIP: Don’t add all the cheese at once if you’re new to this – go with half, toss, then add remainder
Serving Phase
- Taste and adjust (1 minute):
- Using clean spoon, taste pasta and sauce
- Add freshly ground black pepper to taste
- Add salt only if needed (remember, guanciale and cheese are already salty)
- If sauce has thickened too much after adding cheese, add another tablespoon of pasta water
- BEGINNER NOTE: It’s better to slightly under-salt than over-salt; diners can add more at the table
- Plate and garnish (3 minutes):
- Warm pasta bowls by filling with hot water, then emptying (optional but recommended)
- Divide pasta among 4 warmed bowls using tongs
- Sprinkle each portion with remaining Pecorino Romano (about 1 tablespoon per bowl)
- Add final light dusting of freshly ground black pepper if desired
- Serve immediately while hot
- PRESENTATION TIP: Twirl bucatini into a mound in center of bowl for restaurant-style presentation
Troubleshooting
| Issue | Solution |
|---|---|
| Sauce is too thick | Add more reserved pasta water, one tablespoon at a time |
| Sauce is too thin | Continue cooking a few minutes longer to reduce |
| Pasta is overcooked | Next time, cook pasta even less before adding to sauce |
| Sauce is too spicy | Add a small amount of extra cheese to balance heat |
| Not enough sauce | This is a relatively dry pasta – it should just coat the noodles, not swim in sauce |
| Guanciale burned | Start over with lower heat – burned guanciale will ruin the dish |
| Cheese clumping instead of melting | Remove pan from heat completely before adding cheese; make sure cheese is room temperature |
| Pasta sticking together | Stir more frequently during boiling; add a touch more pasta water when combining |
Variations & Substitutions
While traditional Bucatini all’Amatriciana has few ingredients, here are some acceptable modifications:
- Pasta options:
- Spaghetti or rigatoni work well if bucatini is unavailable
- Gluten-free pasta can be substituted (reduce cooking time by 1-2 minutes)
- BEGINNER NOTE: Bucatini cooks differently than other pasta – check for doneness frequently
- Meat options:
- Pancetta can replace guanciale (though flavor will be milder)
- For pancetta, reduce cooking time by 1-2 minutes as it’s leaner
- AVOID: Bacon (too smoky) and prosciutto (too lean)
- BEGINNER TIP: If using pancetta, add 1 teaspoon olive oil to compensate for less fat
- Cheese options:
- Parmigiano-Reggiano can substitute for Pecorino Romano (will be less sharp)
- For dairy-free version, omit cheese and add 1 tablespoon nutritional yeast
- BEGINNER NOTE: Pre-grated cheese often contains anti-caking agents and won’t melt properly
- Tomato options:
- Fresh tomatoes (1.5 pounds, peeled and crushed) in summer
- Passata (strained tomatoes) works well
- AVOID: Tomato paste or sauce with added herbs
- BEGINNER TIP: If using fresh tomatoes, blanch in boiling water for 30 seconds, then peel before crushing
Storage & Reheating
- Refrigeration:
- Allow leftovers to cool completely (no more than 2 hours at room temperature)
- Store in airtight container in refrigerator for up to 3 days
- Pasta will continue to absorb sauce in refrigerator, becoming softer
- Reheating methods:
- Stovetop (best method):
- Place in skillet over medium-low heat
- Add 2-3 tablespoons of water per serving
- Cover with lid for 1 minute to create steam
- Remove lid and stir gently until heated through (about 3-4 minutes)
- If sauce seems dry, add another tablespoon of water
- Microwave (quick method):
- Place serving in microwave-safe bowl
- Add 1 tablespoon water per serving
- Cover with microwave-safe lid or plate
- Heat on 50% power for 1 minute
- Stir gently
- Continue heating in 30-second intervals until hot
- TIP: Add a sprinkle of fresh Pecorino after reheating to revive flavors
- Stovetop (best method):
- Freezing:
- Not recommended as pasta texture suffers significantly
- If you must freeze, slightly undercook pasta and freeze sauce separately
- BEGINNER NOTE: This dish is best enjoyed fresh; consider halving recipe if cooking for fewer people
Safety Notes & Tips
- Raw pork handling:
- Wash hands with soap for 20 seconds after handling raw guanciale
- Use separate cutting board for meat and other ingredients
- Sanitize knife and cutting board after use with hot, soapy water
- Hot oil safety:
- Stand back when adding tomatoes to hot oil to avoid splatter burns
- Have a lid ready to cover pan if oil begins to smoke
- Never leave hot oil unattended
- Keep a kitchen fire extinguisher within reach
- BEGINNER TIP: If oil starts smoking, carefully remove pan from heat immediately
- Beyond the basics:
- For authentic flavor, avoid adding garlic, onions, or herbs
- The limited ingredient list is what makes this dish special – trust the process
- Quality ingredients make all the difference — seek out real Italian guanciale and Pecorino Romano
- This dish should come together quickly — avoid overcooking the sauce (which can make tomatoes bitter)
- BEGINNER SUCCESS TIP: Read through all instructions twice before starting to cook
