Bucatini all’Amatriciana
User Reviews
5
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
758 kcal
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Course
Main Course
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Cuisine
Italian
Bucatini all’Amatriciana
Description
Bucatini all’Amatriciana is a classic pasta dish centered on guanciale, an Italian cured pork jowl that crisps up and renders flavorful fat. The guanciale is cooked until crispy, then simmered with dry white wine and canned whole plum tomatoes broken apart, combined with red pepper flakes for subtle heat. The sauce simmers briefly to develop the flavors while the bucatini pasta cooks to al dente. The cooked pasta is tossed into the sauce with reserved pasta water to loosen and emulsify it. Finally, grated Pecorino Romano cheese is mixed in, lending a salty, sharp finish.
The resulting pasta offers a harmonious blend of textures and flavors — rich, crispy pork with a bright tomato base, a gentle kick of spice, and creamy grated cheese. This dish makes a flavorful main course, suitable with simple sides or a green salad.
Guanciale is recommended for authenticity and deep flavor, but other pork cuts may be substituted. Adjust seasoning cautiously since the cured meat and cheese add saltiness. The sauce can be prepared ahead and reheated before adding pasta and cheese. Leftovers keep well refrigerated for a couple of days.
Ingredients
- 14 oz (400g) bucatini pasta can also use spaghetti or rigatoni
- 1.5 cups (150g) Guanciale
- 1 cup (70g) Pecorino Romano cheese grated
- 28 oz (800g) whole plum tomatoes canned
- 1/3 cup (80ml) white wine dry
- ½ tsp red pepper flakes (chilli flakes)
- salt to taste
- black pepper to taste
Instructions
- Bring a large pot of salted water to a boil.
- Trim the thick skin from the bottom of the guanciale and discard or freeze (can be used to flavour soups). If preferred, trim some of the dark seasoned layer on the top then cut the guanciale into ¼ inch thick cubes or strips.
- Heat a large pan on a medium heat and add the guanciale. Fry it until the fat starts to melt and it becomes crispy.
- Once crispy, add the white wine and simmer to reduce the liquid by half. Add the tomatoes and break them up with the side of a wooden spoon or spatula then add the red pepper flakes. Simmer the sauce for 10 minutes.
- While the sauce is simmering add the pasta to the boiling salted water and cook until al dente (see packet instructions and reduce the time by 2-3 minutes). Reserve ½ cup (125ml) of pasta water.
- Once the pasta is cooked add it to the tomato sauce and toss (add a splash of reserved pasta water if needed, see notes). Add the grated pecorino cheese and toss everything together until the pasta is well coated in the sauce then serve.
Notes
- Use authentic guanciale for the best flavor; it significantly influences the sauce's taste.
- Reserve pasta water to adjust sauce consistency for a smooth coating on the pasta.
- Taste the sauce before seasoning with salt due to the saltiness of guanciale and Pecorino Romano.
- The sauce can be made in advance and stored refrigerated for 2-3 days; add cheese and pasta when ready to serve.
- Store leftovers in the refrigerator and consume within 2 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 758 kcal
% Daily Value*
| Calories | 758kcal | 38% |
| Carbohydrates | 84g | 28% |
| Protein | 24g | 48% |
| Fat | 35g | 54% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 58mg | 19% |
| Sodium | 829mg | 35% |
| Potassium | 633mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 381IU | 8% |
| Vitamin C | 19mg | 21% |
| Calcium | 272mg | 27% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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