Bucatini Amatriciana

Amatriciana sauce made with pancetta, tomatoes and garlic served with al dente bucatini pasta is an Italian classic everyone will love.

Ingredients

Full recipe with amounts can be found in the recipe card below. 

• Olive oil.
• Pancetta. Traditionally guanciale is used but pancetta or bacon are good alternatives.
• Onion.
• Garlic.
• Chilli flakes. 
• Chopped tomatoes. 
• Salt and pepper.
• Bucatini. Any long pasta shape will work.
• Pecorino Romano cheese, to serve. A good substitute is Parmesan cheese.

What is Amatriciana sauce?

Amatriciana is a classic Italian sauce made with guanciale (cured pork cheek), tomatoes and chilli flakes. It’s very similar to Pasta Arrabbiata, except for the addition of meat. Any cured pork product (like pancetta or bacon) can be used as guanciale isn’t always easy to find. Similarly, Parmesan can be substituted for Pecorino Romano.

How to make Amatriciana pasta

1. Make the sauce: Cook the pancetta over medium heat in a large pan until crisp and golden. Use a slotted spoon and remove the pork from the pan and set aside. Cook the onion, garlic and chilli flakes in the pork fat until softened and fragrant. Pour the tomatoes into the pan and season with salt and pepper. Add the pancetta back into the sauce and simmer for 5-7 minutes until the sauce has reduced slightly.
2. Assemble: Cook the pasta in a large pot of salted water. Reserve 1 cup of cooking water and drain. Toss the pasta with the sauce and add a splash of cooking water. Serve the pasta with a generous amount of grated Pecorino Romano.

Classic pasta recipes

1. Spaghetti Carbonara
2. Cacio e pepe
3. Pasta Puttanesca

Bucatini Amatriciana

Amatriciana sauce made with pancetta, tomatoes and garlic served with al dente bucatini pasta is an Italian classic everyone will love.

5 from 3 votes

Print Pin Rate

Course: Dinner

Cuisine: Italian

Keyword: Amatriciana, Bucatini, Bucatini alla Amatriciana

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6

Calories: 479kcal

Author: Alida Ryder

Ingredients

• 2 tbsp olive oil
• 200 g (7oz) pancetta
• ½ tsp chilli flakes
• 1 small onion finely chopped
• 4 garlic cloves crushed
• 800 g (28oz) chopped tomatoes
• salt and pepper to taste
• 500 g (1lb) bucatini
• Pecorino Romano to serve

Instructions

• Cook the pancetta over medium heat in a large pan until crisp and golden.
• Use a slotted spoon and remove the pork from the pan and set aside.
• Cook the onion, garlic and chilli flakes in the pork fat until softened and fragrant.
• Pour the tomatoes into the pan and season with salt and pepper. Add the pancetta back into the sauce and simmer for 5-7 minutes until the sauce has reduced slightly. 
• Cook the pasta in a large pot of salted water. Reserve 1 cup of cooking water and drain.
• Toss the pasta with the sauce and add a splash of cooking water.
• Serve the pasta with a generous amount of grated Pecorino Romano.

Nutrition

Calories: 479kcal | Carbohydrates: 70g | Protein: 16g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 420mg | Potassium: 531mg | Fiber: 4g | Sugar: 6g | Vitamin A: 218IU | Vitamin C: 14mg | Calcium: 67mg | Iron: 3mg