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Bucatini all'Amatriciana

A classic Roman pasta dish.

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 6 people
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 pound bucatini pasta
  • 1 cup Guanciale diced
  • 1 tablespoon olive oil
  • 1 splash white wine to deglaze the guanciale
  • 1 cup yellow onion minced
  • 2 tablespoons garlic minced
  • hot pepper flakes to taste
  • 2 tablespoons tomato paste
  • 28 ounce can diced tomatoes
  • ¼ teaspoon oregano dried
  • salt and pepper to taste
  • Pecorino Romano cheese freshly grated

Instructions

    Cup of Yum
  1. To a large pot of water, add salt and bring to a boil over high heat.
  2. Add bucatini pasta and cook according to package direction until al dente.
  3. Start the guanciale in a cold pan. Saute over medium-low heat until the guanciale's fat renders out. The guanciale will start to turn golden and become crisp. Stir frequently.
  4. Deglaze the guanciale with a splash of white wine.
  5. Add the onion and saute until translucent, about 3 minutes.
  6. Add garlic and cook for 2 minutes.
  7. Add tomato paste, stir and cook for 1 minute.
  8. Add diced tomatoes and oregano. Lower heat to a simmer and cook sauce for 10 minutes.
  9. Add hot pepper flakes to taste.
  10. Taste and adjust seasoning with salt and pepper.
  11. Drain pasta reserving ¼ cup of the pasta water.
  12. Add the pasta to the sauce and stir to combine. If the sauce seems dry, add some of the pasta water.
  13. Plate the pasta and sauce in bowls and finish with a topping of freshly grated pecorino cheese.
  14. Serve immediately.