Bucatini All’Amatriciana

It’s intese. It’s flavorful. It’s easy to make! It’s Amatriciana sauce! Bursting with richness and tittering on the edge of pure gluttony, this Roman well known dish is a favorite in our casa. Check out the video on our channel and learn about the true origin of this classic, the rustic sparkling red wine we paired it with and discover just how much Francesco loves to eat uncooked guanciale (gross!) but this recipe is INSANE! Enjoy!

Bucatini All'Amatriciana

  • Servings: 4
  • Difficulty: easy
  • Print

A classic and comforting Italian Dish


  • 12ounces guanciale sliced into 1/2 inch strips (can be substituted with pancetta or bacon)
  • 1 onion diced
  • 2 24ounce cans/boxes of strained tomatoes (we love Pomi, but any tomato sauce will do)
  • olive oil
  • 8ounces freshly grated pecorino romano
  • 500 grams of bucatini pasta


  1. In a large sauté pan, heat olive oil over med/high flame and cook guanciale for 4 mins or until browned and crispy. Add onions and cook together for 2-3 mins. Add tomato sauce and stir until well combined. Continue to cook over low flame and cover for 45 mins.
  2. Boil water in large stock pot. No salt is needed. Cook pasta in water for only 4 mins. Reserve a cup of pasta water for later.
  3. Add pasta into sauce leaving the heat on low. Pour reserved pasta water in small amounts at a time if needed. Stirring and tasting until pasta has reached desired consistency. Turn off flame and stir in pecorino.
  4. Serve immediately. Buon Appetito!

Amatriciana stores really well in the freezer and will last for 3 months! In fridge store for 2-3 days.

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