Bucatini All’Amatriciana Recipe
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- 31 comments
Bucatini All’Amatriciana is a delicious large round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese.
Pasta recipes are always a family favorite because they’re simple to prepare and are always tasty. I make Spaghetti Sauce and Alfredo a few times a month and they are always a big hit.
Bucatini All’Amatriciana
This is one of the easiest kinds of pasta you can make because it comes together quickly and consists of only 5 ingredients. It is also one of the four traditional Roman Pastas, which include Alla Gricia, Cacio E Pepe, and Carbonara.
Here are the few ingredients for a classic Amatriciana recipe:
- Guanciale
- White Wine (Optional)
- Crushed Tomatoes
- Crushed Red Pepper Flakes
- Bucatini Pasta
- Sea Salt and Pepper
If you don’t have all of these ingredients, don’t sweat it as I will give you some optional variations in the post below.
Do I Have to Use Bucatini
While bucatini is the classic noodle used in an Amatriciana sauce, you can absolutely choose a different pasta type. The second most common noodle used is spaghetti. However, please feel free to use what you have to make it work for you.
How to Make the Sauce
Cook the guanciale in a large frying pan over medium-low heat until browned and tender.
Optionally deglaze with white wine until the amount of liquid is reduced by one half.
Add in the tomatoes and crushed red pepper flakes, and stew over low heat for 2-3 minutes.
Finish by tossing with the cooked drained pasta, pecorino Romano cheese, sea salt, and cracked pepper. Make sure the cheese is melted completely before serving.
Amatriciana Variations
It may be tough to secure all of the traditional ingredients, so I wanted to provide a few options for you.
If you cannot secure guanciale, you may use the following:
- Pancetta
- Prosciutto
- Thick-Cut Bacon
You can also alter the crushed tomatoes by using these items:
- Chopped Fresh Tomatoes
- Whole Peeled Tomatoes (Crush by Hand or in a Blender)
- Canned Diced Tomatoes (Blended)
Here are some options for pasta:
- Spaghetti
- Orecchiette
- Mostaccioli
- Penne
- Farfalle
Lastly, if you do not have pecorino Romano cheese then you may use parmesan.
Please make this recipe work for you and don’t be shy about using any of these variations. While there are classic ingredients in an Amatriciana, remember it was created only by what was available and in season.
Make-Ahead and Storage
Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.
How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.
How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.
chef notes + tips
- The use of wine is completely optional in this recipe.
More Pasta Recipes
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Video
Bucatini All’Amatriciana Recipe
Ingredients
- 2 ounces medium-diced guanciale
- 3 tablespoons dry white wine
- 2 cups crushed tomatoes
- ½ teaspoon crushed red pepper flakes
- ½ cup shredded Pecorino Romano
- 8 ounces bucatini pasta
- sea salt and pepper to taste
Instructions
- Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
- Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
- Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
- In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
- Adjust the seasonings with salt and pepper and serve.
Notes
- Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.
- How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.
- How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.
- The use of wine is completely optional in this recipe.
Your recipe is for fresh pasta and I’m planning on using dried. With that in mind, will I end up with too much pasta for the amount of sauce? I think fresh and dry amounts are not equivalent. Thanks.
no.
Thank you ChefBilly live your recipe de
Thank you ChefBilly sooo good is your recipe 😁😋
My favorite pasta dish. I add a lot of black pepper.
A definite do over! We had to use panchetta, and tripled the amount just because we can’t get enough of it. Such an easy, tasty recipe! It’s now part of the repertoire
Many thanks!
Thank you Chef. Billy tastes recipes 😋😁👋🤩
Thank you!!
My favorite pasta. I was taught to make it with lots of black pepper. So simple and so delicious.
Sooooo good and easy to prepare
Love this authentic Italian recipe! Made it for my sister in law and now whenever we get together this is part of what’s for dinner that night. Thanks Billy for this and all your delicious recipes. Much appreciated!
so good!!