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Bucatini all' amatriciana topped with fresh basil in a black bowl and a fork.

Easy Bucatini all' Amatriciana (Pasta all'amatriciana)

Allie Hagerty
Experience the authentic taste of Rome with this homemade Bucatini all' Amatriciana recipe. With hearty ingredinets like guanciale and tomatoes, this is the perfect weeknight meal!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Pasta
Servings 4 servings

Equipment

  • measuring cups
  • measuring spoons
  • Knife
  • cutting board
  • wooden spoon
  • pot
  • Pan or Skillet

Ingredients
  

  • 5 ounces guanciale cut into strips
  • 2 tablespoons extra virgin olive oil
  • ⅓ cup 3.5 oz white wine
  • 1 ½ cups 11 oz canned diced tomatoes
  • 12 ounces bucatini
  • 3.5 ounces finely grated pecorino romano
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • Fresh basil for garnish

Instructions
 

Boil the Pasta:

  • Bring a large pot of water to a boil. Add the bucatini and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.

Cook the Guanciale:

  • In a large skillet, add a drizzle of Extra Virgin Olive Oil and the guanciale strips. Place the skillet over medium heat and cook the guanciale until crispy and golden, about 5-7 minutes, stirring occasionally. Remove the guanciale with a slotted spoon and set aside on a plate lined with a paper towel. Leave the rendered fat in the skillet.

Deglaze the Pan:

  • Add the white wine to the skillet with the rendered fat, stirring to deglaze the pan and lift any browned bits from the bottom. Let the wine simmer until it reduces by half, about 2-3 minutes.

Make the Sauce:

  • Add the canned diced tomatoes to the skillet, stirring to combine with the reduced wine and guanciale fat. Season with salt and pepper. Let the sauce simmer for about 10-15 minutes, allowing it to thicken and the flavors to meld.

Combine Pasta and Sauce:

  • Add the cooked bucatini to the skillet, tossing to coat the pasta with the sauce. If the sauce is too thick, add some of the reserved pasta water, a little at a time, until you reach your desired consistency.

Finish the Dish:

  • Stir in the finely grated pecorino romano, mixing until the cheese is melted and the pasta is well-coated. Add the crispy guanciale back to the skillet, tossing to combine.
  • Divide the Bucatini Amatriciana among plates. Garnish with fresh basil leaves and a sprinkle of extra pecorino romano if desired. Enjoy!

Notes

Choosing Guanciale - Guanciale (a pork product) is key to authentic flavor. Its rich, smoky flavor sets this dish apart.
Rendering Guanciale - Start with a cold pan to render the fat from the pork jowl slowly and achieve crispy guanciale. Stir occasionally to ensure even cooking and prevent sticking.
Deglazing with White Wine - Use white wine to deglaze the pan after cooking the guanciale. This step not only adds depth but also helps lift the flavorful browned bits from the bottom of the skillet.
Simmering the Sauce - Allow the tomato sauce to simmer gently for 10-15 minutes. This time allows the flavors of guanciale, wine, and tomatoes to meld together. 

Nutrition Facts

Calories: 759kcalCarbohydrates: 69gProtein: 24gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 64mgSodium: 1318mgPotassium: 401mgFiber: 4gSugar: 5gVitamin A: 211IUVitamin C: 8mgCalcium: 314mgIron: 2mg
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