How to Make Bucatini all’Amatriciana – A Classic Roman Pasta Recipe

Bring the flavours of Rome to your kitchen with this authentic Italian recipe ---

Introduction

Bucatini all’Amatriciana is a celebrated Italian pasta dish that originates from the town of Amatrice, just outside Rome. Known for its rich tomato sauce, sharp pecorino cheese, and savoury guanciale (cured pork cheek), this Roman favourite is hearty, flavourful, and incredibly simple to prepare. Whether you're an Italian food lover or just looking to spice up your dinner routine, this guide will show you how to make bucatini all’Amatriciana from scratch.

---

What is Bucatini all’Amatriciana?

Bucatini is a type of thick spaghetti with a hollow centre, perfect for holding onto sauces. The “all’Amatriciana” style refers to the sauce made from guanciale, tomatoes, and Pecorino Romano cheese. It’s one of the four classic Roman pastas (alongside Carbonara, Cacio e Pepe, and Gricia).

---

Ingredients (Serves 4)

400g bucatini pasta (or spaghetti if unavailable)

150g guanciale, cut into small strips (or pancetta as a substitute)

400g tin of peeled plum tomatoes

50g Pecorino Romano cheese, finely grated

1 small dried red chilli (optional)

1 tablespoon olive oil

Salt, to taste

Freshly ground black pepper, to taste

---

Equipment Needed

Large saucepan

Frying pan

Wooden spoon

Cheese grater

Colander

---

Method

1. Prepare the Sauce Base

Heat the olive oil in a frying pan over medium heat. Add the guanciale and cook slowly until the fat renders and the meat becomes crisp and golden – this takes around 5–7 minutes. If using, crumble in the dried chilli for a touch of heat.

2. Add the Tomatoes

Crush the tinned tomatoes with your hands or the back of a spoon, then add them to the pan with the guanciale. Stir well and allow the sauce to simmer gently for 15–20 minutes, stirring occasionally, until thickened.

3. Cook the Bucatini

While the sauce simmers, bring a large pot of salted water to the boil. Cook the bucatini according to the packet instructions, usually 8–10 minutes, until al dente. Reserve a cup of pasta water before draining.

4. Combine Pasta and Sauce

Add the drained bucatini to the tomato sauce, tossing gently to coat. If the mixture is too thick, add a splash of the reserved pasta water to loosen it slightly.

5. Add the Cheese

Remove from the heat and stir in most of the grated Pecorino Romano cheese, saving a little for serving. Season with black pepper and adjust salt to taste (remember Pecorino is quite salty).

6. Serve

Divide between plates or bowls, and sprinkle with the remaining cheese. Serve immediately with a glass of red wine or sparkling water for a true Italian experience.

---

Tips for Success

Guanciale vs Pancetta: Guanciale gives the most authentic flavour, but if you can’t find it, pancetta is a good alternative. Bacon should only be used as a last resort.

Don’t overcook the guanciale: You want it crispy, not burnt. Keep the heat moderate.

Cheese matters: Use genuine Pecorino Romano for a sharp, salty finish. Parmesan is not a substitute in this dish.

---

How to make bucatini all’Amatriciana

Authentic Amatriciana recipe

Traditional Roman pasta

Bucatini pasta with tomato and guanciale

Easy Italian pasta recipes

---

Conclusion

Bucatini all’Amatriciana is a dish that proves simple ingredients can deliver bold, satisfying flavours. With its roots in Roman tradition, this pasta is perfect for both a quick midweek meal or a weekend treat. Master this recipe, and you’ll always have a taste of Italy at your fingertips.

--- write ✍️ by foodie Parmod.

Ready to try more Roman favourites? Explore our recipes for Carbonara, Cacio e Pepe, and Pasta alla Gricia next!