Classic Bucatini all'Amatriciana with Guanciale and Pecorino
A traditional Roman pasta dish featuring thick, hollow bucatini noodles tossed with a rich tomato sauce made from guanciale (cured pork jowl), onions, and red pepper flakes. The sauce develops deep, savory flavors through slow simmering, while freshly grated Pecorino Romano adds sharp, salty notes that perfectly complement the sweet tomatoes and smoky pork. This authentic version stays true to Roman tradition, making it ideal for weeknight dinners or when entertaining guests who appreciate classic Italian cuisine. The combination of pasta cooking water and butter creates a silky sauce that clings beautifully to each strand.
Ingredients
- 1 pound bucatini pastaspaghetti1:1shape_change
Standard substitute, sauce adherence differs
- 3 tablespoons extra virgin olive oil
- 1 tablespoon butter
- 4 oz guanciale, thinly slicedpancetta1:1pescatariankosherhalal
Very close flavor profile
- 2 cloves garlic
- 1 bay leaf
- ½ medium onion
- ½ teaspoon crushed red chile flakes
- 1 28-oz can peeled tomatoes
- 1 ¼ cups Pecorino Romano, grated
- kosher salt
Instructions
- 1
Heat oil in a large, high-sided skillet over medium heat
- 2
Add garlic and brown lightly
- 3
Add guanciale and cook, stirring, until lightly browned
- 4
Add onions and bay leaf and cook over low heat, stirring occasionally, until soft
- 5
Add hot pepper flakes
- 6
Stir in tomatoes, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens and flavors meld
- 7
Season with salt and pepper
- 8
Bring pot of salted water to a boil
- 9
Add pasta and cook until just al dente
- 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
- 13
Add butter and olive oil and toss
- 14
Finish with grated pecorino cheese
Tips
Save some pasta cooking water before draining - the starch helps bind the sauce to the pasta for better texture.
Use guanciale if available instead of pancetta for authentic flavor, as the rendered fat creates a richer sauce base.
Cook the sauce low and slow to develop deep flavors - rushing will result in a thin, acidic tomato sauce.
Good to Know
Refrigerate up to 3 days in airtight container, sauce and pasta separate.
Sauce can be made 1 day ahead and reheated gently before tossing with fresh pasta.
Serve immediately while hot with extra grated Pecorino on the side.
Common Mistakes
Cook guanciale slowly to render fat properly and avoid tough, chewy pieces.
Don't add cheese to the pan while on heat to avoid clumping and grittiness.
Reserve pasta water before draining to avoid dry, separated sauce.
Substitutions
FAQ
Can I use pancetta instead of guanciale?
Yes, pancetta works well as a substitute though guanciale provides more authentic Roman flavor. Cook it the same way until lightly browned and crispy.
What if I can't find bucatini pasta?
Spaghetti or thick linguine work as substitutes. The sauce will still taste authentic, though bucatini's hollow center helps hold more sauce.
How long will leftovers keep in the refrigerator?
Store sauce and pasta separately for up to 3 days. Reheat sauce gently and toss with reheated pasta, adding a splash of water if needed.