Introduction
Among the classic Roman pasta dishes, bucatini all’amatriciana is a symbol of simplicity and flavor. With roots in the town of Amatrice, this recipe combines guanciale, tomato, pecorino romano, and a hint of chili. In this article, you’ll learn how to prepare authentic Amatriciana at home, following the traditional steps.
Ingredients for Bucatini all’Amatriciana (4 servings)
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400 g of bucatini pasta
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150 g of guanciale (cured pork cheek)
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400 g of peeled tomatoes (or passata)
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70 g of pecorino romano cheese, grated
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1 chili pepper (optional, for a spicy touch)
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Extra virgin olive oil (a drizzle, optional)
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Salt and black pepper to taste
👉 Tip: Authentic Amatriciana calls for guanciale, not pancetta or bacon.
Step-by-Step Preparation
1. Cook the guanciale
Cut the guanciale into strips. Place it in a large pan over medium heat and let it cook in its own fat until golden and crispy. For extra flavor, you may add a small drizzle of olive oil.
2. Add tomatoes
Crush the peeled tomatoes with a fork or use passata for a smoother sauce. Add them to the pan with guanciale, along with a pinch of salt and, if you like, chili pepper. Simmer for 10–15 minutes until the sauce thickens.
3. Cook the pasta
Meanwhile, bring a pot of salted water to a boil. Cook the bucatini until al dente, reserving a small cup of pasta water before draining.
4. Combine pasta and sauce
Transfer the drained bucatini into the pan with the tomato and guanciale sauce. Toss well so the pasta absorbs all the flavors. If needed, add a spoonful of pasta water.
5. Add pecorino romano
Turn off the heat and sprinkle generously with grated pecorino romano. Stir quickly to create a creamy texture.
Serving Suggestions
Serve bucatini all’amatriciana hot, with an extra sprinkle of pecorino and freshly ground black pepper. Pair it with a glass of red wine for the ultimate Roman experience.
Common Mistakes to Avoid
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❌ Using onion: traditional Amatriciana does not include onion.
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❌ Substituting guanciale with bacon or pancetta: it changes the flavor.
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❌ Overcooking the pasta: bucatini should remain firm (al dente).
Why This Recipe Works
This traditional method balances the richness of guanciale with the acidity of tomatoes and the sharpness of pecorino romano. The hollow bucatini capture the sauce perfectly, making each bite full of flavor.