Bucatini all'Amatriciana

4.50 from 16 votes

Bucatini all'Amatriciana

This Bucatini all'Amatriciana is a classic and very simple Italian pasta dish that draws its depth of flavors from this incredible rich, tomatoey sauce made with delicious pancetta (salt-cured pork belly). The pasta is finally topped with freshly grated pecorino cheese resulting in one of the most savory bowls of pasta to ever come out of Italy.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Italian

Keyword: amatriciana, Bucatini all'Amatriciana

Servings:

Calories: 883kcal

Ingredients

2 tablespoons olive oil
8 ounces pancetta or guanciale or thick cut bacon, cut into ½ inch pieces
½ teaspoon black pepper freshly grated
1 small onion chopped
¼ cup white wine dry
28 ounces tomato sauce (1 large can)
1 pound bucatini
¼ teaspoon salt or to taste
1 cup pecorino cheese freshly grated

US Customary - Metric

Instructions

Cook the Pasta: Cook the bucatini in a large pot with salted boiling water, 1 minute less than the package recommends, to al dente.
Cook the Pancetta with Onion: While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the pancetta or guanciale and onion to the skillet and cook, stirring occasionally, until lightly browned, about 5 minutes. Season with black pepper.
Add Wine and Cook: Add the white wine to the skillet and scrape the browned bits from the bottom of the pan. Cook until the wine has nearly evaporated, about 3 minutes.
Add the Tomato Sauce: Add the tomato sauce to the skillet along with ¼ cup of pasta water, season with salt and pepper if needed and bring to a simmer. Cover and simmer for 10 minutes.
Add Pasta and Toss: Transfer the pasta to the skillet. Stir and toss while cooking over high heat, until the sauce has thickened and the noodles are fully coated.
Finish and Serve: Remove from heat, add about half the pecorino cheese to the pasta and stir to incorporate. Serve right away with additional cheese and a drizzle of olive oil.

Video

Notes

Pasta is best when cooked "al dente" which is when it's tender but still firm to the bite.
You can use a scoop of pasta water to help with the creaminess of your sauce, this is useful if your pasta gets too dry.
If you're a veggie lover, add asparagus, broccoli, peppers or even mushrooms.
If you prefer another protein, feel free to use what you like, whether its ground beef or cut up chicken.
This dish is traditionally made with bucatini, but you can always use other pasta if that's all you have such as spaghetti, it will still taste great.
Bucatini Amatriciana will easily last for 3 to 4 days in the refrigerator, stored in an airtight container. Just be sure to allow it to fully cool before placing it in the fridge.
To further extend the shelf life of this pasta, freeze it in an airtight container or heavy-duty freezer bag, for up to 4- 5 months.

Nutrition