Bucatini all'Amatriciana
A Roman pasta classic with crispy guanciale, tomatoes, and Pecorino Romano. Salty, tangy, and deeply satisfying in just 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 648
- Protein
- 28g
Ingredients
- 4 oz guanciale (or pancetta), skin removed
- 14 oz canned whole tomatoes, San Marzano preferred
- 7 oz bucatini pasta
- 2 oz Pecorino Romano cheese, finely grated
- 1.5 teaspoons salt
- ¼ teaspoon black pepper, freshly ground
- 1 tablespoon olive oil
Instructions
- 1
Cut the guanciale lengthwise into two thin strips, then slice each strip crosswise into 1/4-inch-wide matchsticks the length of your pinky finger, separating any pieces stuck together.
- 2
Pour the canned tomatoes into a bowl and crush them by hand or with the back of a spoon until they break into rough chunks about the size of grapes, about 30 seconds.
- 3
Fill a large pot halfway with water, add 1.5 teaspoons of salt, and bring to a rolling boil over high heat—large bubbles should break constantly across the surface, about 8 minutes.
- 4
While water heats, place the guanciale pieces in a large skillet over medium heat and stir once every 30 seconds until the fat turns translucent and the meat begins to brown at the edges, about 4 minutes.
- 5
Pour the crushed tomatoes into the skillet with the guanciale, stir once to combine, and adjust heat to medium-low so the sauce bubbles gently—just a few small bubbles breaking the surface every few seconds.
- 6
Let the sauce simmer gently while you cook the pasta, about 10 minutes total, until the tomatoes look darker and less watery and the oil shines on the surface.
- 7
When the water reaches a rolling boil, drop in the bucatini and stir with a wooden spoon for 10 seconds to prevent sticking, then let it cook uncovered.
- 8
Taste a single strand of pasta after 8 minutes—it should bend with a tiny bit of resistance in the center when bitten (al dente); if still hard, wait 1 more minute and test again.
- 9
Drain the pasta in a colander placed over the sink, reserving 1 cup of the starchy pasta water by scooping it out before draining.
- 10
Pour the drained pasta directly into the skillet with the sauce and remove from heat, then toss continuously with a wooden spoon for 30 seconds to coat every strand.
- 11
If the pasta looks dry or clumpy, add 2 tablespoons of the reserved pasta water, toss for another 15 seconds, and repeat until it looks glossy and slides easily in the pan.
- 12
Divide the pasta between two bowls, sprinkle 0.5 ounces of grated Pecorino Romano over each portion, crack fresh black pepper across the top, and serve immediately.
Tools you’ll need
- large pot
- large skillet (10–12 inch)
- wooden spoon
- colander
- small bowl
- box grater or microplane
- measuring spoons
- measuring cups
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