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bowl of bucatini pasta with tomato sauce and cheese

Bucatini All’Amatriciana Recipe

Bucatini All’Amatriciana is a delicious round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese
Course Main, pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Calories 545kcal


  • 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


  • 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.



Chef 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.


Calories: 545kcal | Carbohydrates: 69g | Protein: 20g | Fat: 20g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 586mg | Potassium: 656mg | Fiber: 6g | Sugar: 9g | Vitamin A: 515IU | Vitamin C: 15mg | Calcium: 248mg | Iron: 3mg