Non-VegetarianLaziale cuisine Main Course

Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Laziale
Ingredients: 200 g guanciale; 400 g canned whole peeled plum tomatoes; 80 g pecorino romano; 400 g bucatini; 50 ml Dry white wine; 1 piece fresh red chilli; 10 g sea salt; 2 g Black pepper

Thick hollow pasta strands coated in a rich tomato sauce savoury with rendered cured pork jowl and sharp pecorino cheese.

🇮🇹Italy· Lazio

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 580 kcal

Ingredients

0 of 8 gathered

Servings

200 g guanciale — cured pork jowl, cut into thick batons
400 g canned whole peeled plum tomatoes — crushed lightly by hand
80 g pecorino romano — aged sheep milk cheese, freshly grated
400 g bucatini — thick hollow spaghetti pasta
50 ml Dry white wine — for deglazing
1 piece fresh red chilli — finely sliced
10 g sea salt — for seasoning pasta boiling water
2 g Black pepper — freshly ground

Equipment

•Large saucepan
•Large frying pan
•Tongs
•Fine cheese grater

Nutrition

Per serving, approximate

Calories: 580 kcal
fat: 22 g
carbs: 74 g
fibre: 4 g
protein: 22 g
calories: 580 kcal

Instructions

1
Place a large frying pan over medium-low heat and add the sliced guanciale.
2
Fry the guanciale gently for 7 to 8 minutes until the fat renders and the edges turn golden and crisp.
3
Pour in the white wine and let it bubble until the liquid evaporates completely.
4
Remove the crispy guanciale with a slotted spoon, leaving the rendered fat in the pan.
5
Add the sliced chilli and crushed tomatoes to the pan with the warm pork fat.
6
Simmer the tomato sauce gently for 10 to 12 minutes until slightly thickened.
7
Bring a large saucepan of salted water to the boil and cook the bucatini until al dente.
8
Return the crispy guanciale to the simmering tomato sauce.
9
Transfer the cooked bucatini directly into the sauce using tongs, tossing well to coat.
10
Remove the pan from the heat, sprinkle over most of the grated pecorino cheese, and toss vigorously.
11
Serve immediately in warm bowls, topped with the remaining pecorino and cracked black pepper.

Chef's tips

Render the guanciale over gentle heat so it crisps without scorching or toughening. Always take the pan off the flame before tossing in the pecorino cheese to prevent it from clumping.

Ingredient substitutions

guanciale → unsmoked pancetta, though the texture is softer and flavour less intense
bucatini → spaghetti or rigatoni
pecorino romano → pecorino di Amatrice for a milder sheep milk flavour

Storage

Store any leftovers in an airtight container in the fridge for up to 2 days, though the pasta is best enjoyed freshly made.

Reheating

Reheat gently in a frying pan over low heat with a splash of water until steaming hot throughout.

Common mistakes to avoid

•Adding garlic or onions, which are strictly omitted in traditional Laziale Amatriciana.
•Discarding the rendered pork fat, which provides the foundational flavour for the tomato sauce.
•Overcooking the pasta before tossing it through the warm sauce.

Serving suggestions

Serve immediately in pre-warmed shallow ceramic pasta bowls.Accompany with extra freshly grated pecorino cheese at the table.Pair with a medium-bodied red wine from Lazio, such as Cesanese del Piglio.