Bucatini all'Amatriciana: The Classic Roman Pasta Recipe
Amatriciana is one of the four classic Roman pastas, alongside carbonara, cacio e pepe and gricia. It combines crispy guanciale, tomato, a touch of chili and plenty of pecorino romano. Traditionally it is served with bucatini, a thick spaghetti with a hole in the center that traps the sauce in every bite.
Ingredients (serves 4)
- 1 lb Néssi Organic Bucatini
- 5 oz guanciale (or pancetta), cut into strips
- 1 jar (24 oz) Néssi Traditional Pasta Sauce, or a 28 oz can of whole peeled tomatoes, crushed
- 1/4 cup dry white wine
- 1 small dried chili, crumbled, or a pinch of red pepper flakes
- 1 cup finely grated pecorino romano
- Sicilian sea salt for the pasta water
Instructions
- Render the guanciale: cook it in a large skillet over medium heat, without oil, until golden and crisp, about 8 minutes. Remove half for garnish.
- Deglaze: add the white wine and let it evaporate.
- Add tomato and chili: pour in the sauce and chili, then simmer for 10 to 12 minutes.
- Cook the pasta: boil the bucatini in well-salted water until just al dente. Reserve 1 cup of pasta water.
- Toss: transfer the pasta to the sauce with a splash of pasta water and toss over the heat for 1 minute.
- Finish: off the heat, add most of the pecorino. Serve topped with the remaining guanciale and pecorino.
Why Bronze Die-Cut Bucatini?
Bronze die-cut pasta has a rough, porous surface that helps sauce cling to every strand. Learn more in our guide: why bronze die-cut makes all the difference.
Tips
- Guanciale (cured pork cheek) is the traditional choice. Pancetta is the easiest substitute.
- Do not add garlic or onion if you want the classic Roman version.
- Use pecorino romano rather than parmesan for an authentic, sharper flavor.
Frequently Asked Questions
What is the difference between bucatini and spaghetti?
Bucatini are thicker than spaghetti and have a hollow center, which gives them a chewier bite and helps them hold sauce.
Can I use another pasta shape?
Yes. Rigatoni and spaghetti are also common with amatriciana. Explore our Italian pasta collection for more shapes.