Bucatini all’Amatriciana: A Classic Italian Delight
Bucatini all’Amatriciana
Equipment
- Equipment Needed: Large pot, skillet, colander, wooden spoon, cheese grater
Ingredients
- 400 g 14 oz bucatini pasta
- 150 g 5 oz guanciale or pancetta, diced
- 400 g 14 oz canned tomatoes (whole or crushed)
- 100 g 3.5 oz Pecorino Romano cheese, grated (plus extra for serving)
- 1 small onion finely chopped (optional)
- 1-2 red chili flakes to taste
- Salt and pepper to taste
- Olive oil optional
Instructions
- Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente (usually about 9-11 minutes). Reserve about 1 cup of the pasta water before draining the pasta. This will help adjust the sauce’s consistency later.
- Prepare the Guanciale
- In a large skillet over medium heat, add the diced guanciale (or pancetta). Cook for about 5-7 minutes, stirring occasionally until it becomes crispy and golden brown. If desired, you can add a splash of olive oil for extra flavor.
- Add Aromatics
- If using onion, add it to the skillet and cook until soft, about 2-3 minutes. For a little heat, add the red chili flakes at this stage.
- Create the Sauce
- Pour the canned tomatoes into the skillet with the guanciale. If using whole tomatoes, crush them with a wooden spoon. Season with salt and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
- Combine Pasta and Sauce
- Once the pasta is done, add it directly to the skillet with the sauce. Toss to combine everything well, adding more pasta water if necessary. Stir in the grated Pecorino Romano cheese, mixing until it melts into the sauce.
- Serve
- Plate the pasta and garnish with additional Pecorino Romano cheese and a sprinkle of black pepper. Enjoy immediately!
- Variations and Substitutions
- Vegetarian Version: Replace guanciale with sautéed mushrooms or eggplant for a vegetarian twist.
- Spicier: Increase the amount of red chili flakes or add a dash of hot sauce.
- Dairy-Free: Use a dairy-free cheese alternative or omit cheese entirely for a lighter option.
- Gluten-Free: Substitute bucatini with gluten-free pasta, such as lentil or chickpea-based varieties.
If you’re in the mood for something delicious and satisfying, Bucatini all’Amatriciana is the way to go. This classic Roman dish combines the heartiness of bucatini pasta with a rich tomato sauce, crispy guanciale, and a sprinkle of Pecorino Romano cheese. From my own personal experience, this dish is a crowd-pleaser and perfect for any occasion. Let me show you how I make it.
Notes on What to Expect
Bucatini all’Amatriciana is not just a meal; it’s an experience. Expect a deliciously rich sauce that clings beautifully to the bucatini pasta, delivering bursts of flavor with each bite. This dish is versatile, perfect for a cozy weeknight dinner or impressing guests at a gathering.
So, gather your ingredients, put on your apron, and let’s dive into making this classic Italian delight. Buon Appetito.
Meal Facts
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Time to Stand: None
- Total Time: 30 minutes
- Ease of Cooking: Easy
- Servings: 4
- Calories: Approximately 600 calories per serving
- Cost of Ingredients: $10 – $15 (depending on your local prices)
- Cuisine: Italian
- Course: Main course
- Equipment Needed: Large pot, skillet, colander, wooden spoon, cheese grater
- Check out the right equipment and Ingredients that you need for making #bucatiniamatriciana here
Ingredients
- 400g (14 oz) bucatini pasta
- 150g (5 oz) guanciale or pancetta, diced
- 400g (14 oz) canned tomatoes (whole or crushed)
- 100g (3.5 oz) Pecorino Romano cheese, grated (plus extra for serving)
- 1 small onion, finely chopped (optional)
- 1-2 red chili flakes (to taste)
- Salt and pepper, to taste
- Olive oil (optional)
- Check out the right equipment and Ingredients that you need for making #bucatiniamatriciana here
Instructions
- Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the bucatini and cook according to package instructions until al dente (usually about 9-11 minutes). Reserve about 1 cup of the pasta water before draining the pasta. This will help adjust the sauce’s consistency later. - Prepare the Guanciale
In a large skillet over medium heat, add the diced guanciale (or pancetta). Cook for about 5-7 minutes, stirring occasionally until it becomes crispy and golden brown. If desired, you can add a splash of olive oil for extra flavor. - Add Aromatics
If using onion, add it to the skillet and cook until soft, about 2-3 minutes. For a little heat, add the red chili flakes at this stage. - Create the Sauce
Pour the canned tomatoes into the skillet with the guanciale. If using whole tomatoes, crush them with a wooden spoon. Season with salt and pepper. Let the sauce simmer for about 10 minutes, allowing the flavors to meld. If the sauce is too thick, add some reserved pasta water to reach your desired consistency. - Combine Pasta and Sauce
Once the pasta is done, add it directly to the skillet with the sauce. Toss to combine everything well, adding more pasta water if necessary. Stir in the grated Pecorino Romano cheese, mixing until it melts into the sauce. - Serve
Plate the pasta and garnish with additional Pecorino Romano cheese and a sprinkle of black pepper. Enjoy immediately!
Variations and Substitutions
- Vegetarian Version: Replace guanciale with sautéed mushrooms or eggplant for a vegetarian twist.
- Spicier: Increase the amount of red chili flakes or add a dash of hot sauce.
- Dairy-Free: Use a dairy-free cheese alternative or omit cheese entirely for a lighter option.
- Gluten-Free: Substitute bucatini with gluten-free pasta, such as lentil or chickpea-based varieties.
- Check out the right equipment and Ingredients that you need for making #bucatiniamatriciana here
Tips and Troubleshooting
- Pasta Too Sticky: Ensure you add enough pasta water when combining the pasta and sauce. This helps keep it silky and smooth.
- Flavor: Don’t skimp on the cheese! The Pecorino Romano adds a distinctive flavor that’s essential to the dish.
- Sauce Consistency: If the sauce is too thin, let it simmer longer to thicken. If it’s too thick, add a little more pasta water until you reach the desired consistency.
Nutritional Information (per serving)
- Calories: ~600
- Total Fat: 20g
- Saturated Fat: 8g
- Cholesterol: 45mg
- Carbohydrates: 80g
- Fiber: 5g
- Sugar: 5g
- Protein: 20g
Hi!
I’m Mike, the creator of Forum Foodies. In my own personal experience, understanding ingredients is key to great cooking.
Forum Foodies offers guides on various ingredients, from staples to exotic finds. Join our community, share your experiences, and learn from fellow food lovers.
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Happy cooking.
Mike/
