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Bucatini all'Amatriciana
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9 INGREDIENTS • 11 STEPS • 30MINS

Bucatini all'Amatriciana

Recipe

5.0

1 rating
Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavors thanks to the perfect combination of tomato and guanciale.
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Bring Rome to your plate with this traditional Amatriciana recipe from Italy’s capital. Also known as bucatini al’amatriciana, you just need 3 simple ingredients to create a hearty pasta dish full of salty and rich flavors thanks to the perfect combination of tomato and guanciale.
author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

30MINS

Total Time

$21.68

Cost Per Serving

Ingredients

Servings
2
us / metric
Bucatini Pasta
250 g
Bucatini Pasta
Guanciale
150 g
Guanciale
skin removed
or Pancetta or Salami
Canned Whole Peeled Tomatoes
1 can
(14.1 oz)
Canned Whole Peeled Tomatoes
White Wine
225 g
White Wine
Water
5 L
Water
Sea Salt
1 Tbsp
Sea Salt
Pecorino Romano Cheese
to taste
Pecorino Romano Cheese
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper

Nutrition Per Serving

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Calories
1095
Fat
54.4 g
Protein
19.9 g
Carbs
105.6 g
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author_avatar
Vincenzo's Plate
I'm Vincenzo, a food-obsessed Italian living in Australia who cooks traditional Italian meals with family and friends.

Cooking Instructions

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step 1
Cut the Guanciale (150 g) into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
step 1 Cut the Guanciale (150 g) into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
step 2
Next, pour the Canned Whole Peeled Tomatoes (1 can) into a bowl and using a fork, squash them down, mixing as you go.
step 2 Next, pour the Canned Whole Peeled Tomatoes (1 can) into a bowl and using a fork, squash them down, mixing as you go.
step 3
Boil Water (5 L) in a large pot and once it boils, add in the Sea Salt (1 Tbsp).
step 3 Boil Water (5 L) in a large pot and once it boils, add in the Sea Salt (1 Tbsp).
step 4
Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
step 4 Put a pan on your stove at a low-medium heat and add the guanciale – no oil! Leave this to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
step 5
Once the guanciale has started to crisp and change color, this amatriciana recipe calls for white wine! Add one glass of White Wine (225 g) and mix through.
step 5 Once the guanciale has started to crisp and change color, this amatriciana recipe calls for white wine! Add one glass of White Wine (225 g) and mix through.
step 6
After 3 minutes, most of the wine will have evaporated, mix again, and add the peeled tomatoes.
step 6 After 3 minutes, most of the wine will have evaporated, mix again, and add the peeled tomatoes.
step 7
Use your wooden spoon to stir through and leave to simmer for 10-15 minutes. If your heat is too strong, just lower it so it cooks gently.
step 7 Use your wooden spoon to stir through and leave to simmer for 10-15 minutes. If your heat is too strong, just lower it so it cooks gently.
step 8
While this amatriciana sauce is simmering, add a touch of Salt (to taste) and be generous with the Ground Black Pepper (to taste).
step 8 While this amatriciana sauce is simmering, add a touch of Salt (to taste) and be generous with the Ground Black Pepper (to taste).
step 9
Once the sauce has reduced, switch off the stove and cook your Bucatini Pasta (250 g) al dente (according to packet instructions).
step 9 Once the sauce has reduced, switch off the stove and cook your Bucatini Pasta (250 g) al dente (according to packet instructions).
step 10
Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra Tbsp of pasta water and mix the sauce through really well.
step 10 Remove the pasta from the pot, and add it to the pan, making sure some of the pasta water is added in too. Then add 5 extra Tbsp of pasta water and mix the sauce through really well.
step 11
Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of Pecorino Romano Cheese (to taste) – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy. Enjoy!
step 11 Twist a serving of pasta into a ladle and then transfer it onto a flat, round, plate. Sprinkle it with a generous amount of Pecorino Romano Cheese (to taste) – adding some more sauce and guanciale from the bottom of the pan too, keeping it nice and juicy. Enjoy!

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