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Bucatini All'Amatriciana

This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese.
Print Recipe
Prep Time 10 minutes
Cook Time 29 minutes
Total Time 39 minutes
Course lunch/dinner
Cuisine Italian
Servings 2 people
Calories 2777.7 kcal

Equipment

  • 1 Large Pot For cooking bucatini pasta.
  • 1 Large Skillet For preparing the Amatriciana sauce.
  • 1 Slotted Spoon To remove garlic from oil.
  • 1 Cheese Grater For freshly grating Pecorino Romano cheese.
  • 1 Tongs or Pasta Spoon For tossing pasta with the sauce.

Ingredients
  

Main

  • 5 ounces bucatini pasta
  • ¼ cup extra-virgin olive oil
  • 3 crushed garlic cloves
  • 1 ½ ounces guanciale cured pork cheek, sliced
  • ¼ cup sliced red onion
  • 1 pinch red pepper flakes
  • ½ 8 ounce can crushed San Marzano tomatoes
  • salt and ground black pepper to taste
  • 1 ounce freshly grated Pecorino Romano cheese

Instructions
 

  • Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  • Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  • Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Notes

The quality of guanciale is paramount for authentic Amatriciana; seek out a good butcher or Italian deli. Render it slowly to achieve maximum crispness and flavor, but avoid burning. The garlic should infuse the oil but not brown excessively; remove it once fragrant to prevent bitterness. Using high-quality San Marzano tomatoes will elevate the sauce significantly. When finishing the dish, a splash of starchy pasta water can help emulsify the sauce and create a richer, silkier texture. Ensure the pasta is al dente before adding to the sauce, as it will continue to cook slightly when tossed.