5 from 12 votes
Bucatini all’Amatriciana
Bucatini all’Amatriciana is a pasta dish featuring bucatini pasta tossed with a sauce made from crispy guanciale, white wine, red pepper flakes, and San Marzano tomatoes, finished with Pecorino-Romano cheese and an optional garnish of Italian parsley. It balances savory, spicy, and slightly tangy flavors, with the guanciale’s rendered fat enriching the sauce and pasta.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
645 kcal
Cuisine:
Italian
Ingredients
- 8 oz Guanciale cubed, or pancetta
- ¼ cup white wine
- ½ teaspoon red pepper flakes
- 1 oz can whole tomatoes San Marzano
- salt
- 12 oz bucatini pasta dried
- ⅔ cup Pecorino-Romano cheese freshly grated, divided
- ¼ cup Italian parsley chopped, for garnish (optional)
Instructions
- Bring a pot of salted water to a boil.
- Heat a large skillet over medium heat and add the guanciale. Stir until slightly crispy, about 3 to 5 minutes. Use a metal slotted spoon to remove the guanciale and place it on a plate lined with paper towels. Don't remove the rendered grease.
- Stand back, and carefully add the white wine to the skillet. Stir in the red pepper flakes, and then use your hands to squeeze the tomatoes into the skillet. Hold the liquid from the canned tomatoes off to the side (you may not need it). Add a healthy pinch (½ tsp) of salt and then simmer on medium-low for 10 minutes.
- Meanwhile, add the pasta to the boiling water. You'll want to cook the pasta until just al denté (don't overcook it!), usually about 10 minutes.
- Stir the cooked guanciale into the sauce and simmer for 1 minute, stirring often. Use tongs to remove cooked pasta from the water and place it in the sauce (it's okay if the pasta has water on it). Stir to coat the pasta.
- Add ½ cup of the grated cheese to the pasta and toss to coat.
- Serve the pasta at once, garnished with chopped parsley (if using) and the remaining grated cheese at the table.
Cup of Yum
Notes
- Watch the referenced video for step-by-step visual guidance.
- Use freshly grated Pecorino-Romano cheese from a block for better flavor.
- Leftovers keep in an airtight container in the refrigerator for up to 5 days and reheat well in a skillet with added broth to loosen sauce.
- Substitutions for all ingredients can be found on the blog post accompanying the recipe.
Nutrition Information
Calories
645kcal
(32%)
Carbohydrates
65g
(22%)
Protein
23g
(46%)
Fat
31g
(48%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Cholesterol
78mg
(26%)
Sodium
698mg
(29%)
Potassium
241mg
(5%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
461IU
(9%)
Vitamin C
5mg
(6%)
Calcium
203mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 645
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 65g | 22% |
| Protein | 23g | 46% |
| Fat | 31g | 48% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 698mg | 29% |
| Potassium | 241mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 461IU | 9% |
| Vitamin C | 5mg | 6% |
| Calcium | 203mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.