Bucatini alAmatriciana Recipe

Name: Bucatini alAmatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound bucatini pasta; 3 tablespoons extra virgin olive oil; 1 tablespoon butter; 4 oz thinly sliced, guanciale or pancetta cut into 3/4 inch pieces; 2 cloves garlic, smashed; 1 bay leaf; 1/2 medium onion, minced; 1/2 teaspoon crushed red chile flakes; 1 28-oz can peeled tomatoes, preferably San Marzano, undrained and pureed; 1 1/4 cups grated Pecorino Romano; kosher salt, to taste

Servings: persons

1 pound bucatini pasta
3 tablespoons extra virgin olive oil
1 tablespoon butter
4 oz thinly sliced, guanciale or pancetta cut into 3/4 inch pieces
2 cloves garlic, smashed
1 bay leaf
1/2 medium onion, minced
1/2 teaspoon crushed red chile flakes
1 28-oz can peeled tomatoes, preferably San Marzano, undrained and pureed
1 1/4 cups grated Pecorino Romano
kosher salt, to taste

1
Heat oil in a large, high-sided skillet over medium heat.
2
Add garlic and brown lightly
3
Add guanciale (or pancetta); cook, stirring, until lightly browned, 68 minutes.
4
Add onions and bay leaf; cook over low heat, stirring occasionally, until soft, about 6 minutes.
5
Add hot pepper flakes.
6
Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld, 2025 minutes.
7
Season with salt and pepper.
8
Bring pot of salted water to a boil.
9
Add pasta and cook until just al dente 8 minutes or so.
10
Heat reserved sauce over medium heat.
11
Drain pasta when cooked and add a bit of pasta cooking water and pasta to the sauce.
12
Cook, tossing, until sauce clings to pasta, 23 minutes.
13
Add butter and olive oil; toss.
14
Finish with grated pecorino cheese.

556

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound bucatini pasta, 3 tablespoons extra virgin olive oil, 1 tablespoon butter, 4 oz thinly sliced, guanciale or pancetta cut into 3/4 inch pieces, and more.

Yes, Bucatini alAmatriciana falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bucatini alAmatriciana

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions