bucatini amatriciana

Bucatini Amatriciana is a classic Roman pasta made with tomatoes, guanciale, white wine, red chili flakes, and Pecorino Romano.  Our version uses the more accessible pancetta in place of the guanciale.

Bucatini Amatriciana

bucatini (or spaghetti)

extra virgin olive oil

pancetta (or guanciale)

tsp crushed hot red pepper flakes (or to taste)

dry white wine

plum tomatoes

Pecorino Romano (grated)

salt and pepper (to taste)

pasta water (will most likely not need all of it)

Bring a large pot of salted water to boil.

Heat a large pan to medium and saute the pancetta in the extra virgin olive oil for 7-8 minutes or until most of the fat has been rendered.  Remove about half of the pancetta to a plate and set aside.

Next, add the crushed red pepper to the pan and saute for 30 seconds.  Add the white wine and cook until reduced by about half.

Cook pasta to 1 minute less than al dente.  Reserve 1 cup of pasta water.

Next, add the crushed tomatoes to the pan and cook on medium until they start to bubble.  Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.

Add the pasta to the sauce and cook until the pasta reaches al dente (about 1 minute). Stir well and make sure the pasta is absorbing the sauce.

Remove the pan from the heat and stir in the Pecorino.  Add a touch more pasta water if too dry.  Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.  Enjoy!

This the fourth dish I have made from your site.  I did not use an entire teaspoon of red pepper flakes because that seemed scary.  The meal was very good as were the other recipes I tried.  Thank so much for your hard work, my wife and I enjoy it so much

Simple, clear instructions- as always! Will get some bucatini soon and give this a try

I just Love how you present the recipes.  Easy to follow. Like how you show the ingredients before the actual cooking. Nothing complicated. Just down to earth Italian cooking like my mom and grandmother.

I started following you recently and this is one of my favorite dishes. Everything I’ve tried has been amazing. Thanks for sharing.

So glad I found you. I’m Neapolitan and all of your recipes are on par with the best I’ve had in Naples. We are blessed to have you. Tx

Hi Jim,
Big fan of your videos! Born and raised in Brooklyn and now live in Newport Beach,  California.  I'm passionate about cooking and am half Sicilan and half Neopolitan. Been making this dish regularly for 30 years and it's one of my favorite. Furst had it at Il Mulino in Manhattan. My version is slightly different but basically the same. Thanks again for all of your reipes and humble way you demonstrate your reipes.
Sincerely, 
Lou Capolino

https://www.youtube.com/watch?v=FfmU28lzG4k

Pasta Amatriciana is one of the four classic Roman dishes.  Like Carbonara and Alla Gricia, Bucatini Amatriciana uses the ingredient known as guanciale along with Pecorino Romano cheese.  This whole recipe can be made in under 30 minutes.  It's a super simple spicy tomato sauce with only 6 ingredients.  I hope you enjoy this classic Bucatini all' Amatriciana recipe!

Ingredients:
-1 pound bucatini or pasta of choice
-6 ounces guanciale *can substitute bacon/pancetta*
-1/4 cup grated Pecorino Romano - plus more for serving
-2 ounces dry white wine
-1 28 ounce can San Marzano plum tomatoes
-1/2 teaspoon chili flakes
-coarse black pepper to taste
-salt to taste

Variation With Pancetta Printable Recipe:
https://www.sipandfeast.com/spaghetti-amatriciana-recipe-pancetta/

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Is BUCATINI AMATRICIANA the Best Roman Pasta Dish?

Pasta alla Zozzona is a Roman dish and a veritable mashup of Carbonara and Amatriciana plus some Italian sausage for good measure. The result is an incredibly rich, velvety sauce that&#39;s impossible to resist.

Pasta alla Zozzona

(454 grams) Rigatoni (or paccheri, ziti, penne, etc)

pancetta

(340 grams) bulk Italian sausage

onion

hot red pepper flakes (or to taste)

(120 milliliters) dry white wine

24-ounce jar (700 grams) passata

(45 grams) grated Pecorino Romano (plus more for serving)

Heat a large pan to medium and saute the pancetta until most of the fat has been rendered.  Remove the pancetta to a plate and set aside.

Add the sausage to the pan and turn the heat up to medium-high.  Once it starts to brown, break it up with a wooden spoon or meat masher.  Add the onion and continue to cook for another few minutes until the sausage is cooked through and the onions are translucent.

Next, add the passata to the pan and bring to a simmer, stirring occasionally.  Turn the heat down to medium-low and let the sauce cook uncovered while boiling the pasta.

Add the pasta to the boiling water and cook to 1 minute less than al dente.  Reserve 1 cup of pasta water.

In a bowl, mix the egg, egg yolks, grated pecorino, and a good amount of black pepper to form a paste.

Remove the pan from the heat and stir in the egg mixture and toss to coat.  Add a touch of pasta water if too dry.  Adjust salt and pepper to taste. Serve in bowls, topping with the reserved crispy pancetta and offer more Pecorino.  Enjoy!

One of your best! I want to make this again and use fresh goat cheese rounds as a topping.

Lovely recipe, nice and simple too! Nothing too advanced.

Wowza - this one is a delight!!  The texture is absolutely decadent, but I love it so much more than carbonara because you get the bold tomato flavor, and the contrast between the salty crunch pancetta bits and the pecorino romano, the tangy tomato flavor, and that hint of fennel sweetness in the Italian sausage on top of that velvety, creamy texture.....it's just phenomenal.  One of my all time favorite dishes (though it's definitely a calorie bomb, lol).  LOVE IT!!

This was really amazing! I had this in a restaurant a few weeks ago and was thinking about trying to make it. Then your e-mail popped up with the recipe! I made it for 4 of us for a Sunday dinner and it was more than enough. The only thing I might try the next time is cut back on the sausage to 1/2 pound. I love sausage but thought I would see how it is using a little less.
Thank you!!

Very simple. Very filling. Simply delicious!

I love your programe and the really excellent  recipes!

https://www.youtube.com/watch?v=fLDwyZQP--o

Today we are making an easy and more obscure Roman dish called Pasta alla Zozzona.

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PRINT RECIPE:
https://www.sipandfeast.com/pasta-alla-zozzona/

INGREDIENTS
1 pound (454g) rigatoni or paccheri, ziti, penne, etc
6 ounces (180g) pancetta or guanciale
3/4 pound (340g) bulk Italian sausage
1 medium yellow onion - diced
1 teaspoon crushed hot red pepper flakes - or to taste
1/2 cup (120ml) dry white wine
1 24-ounce jar (700g) passata
1/2 cup (45g) grated Pecorino Romano - plus more for serving
1 large egg
2 egg yolks
salt and pepper to taste
1 cup (240ml) pasta water - will most likely not need all of it

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

Disclosure:
I am a participant in the Amazon Services LLC Associates Program.  As an Amazon Associate, I earn from qualifying purchases.

Pasta alla Zozzona - The Secret Roman Pasta I Can't Stop Making

How to make an authentic Bucatini all&#39;Amatriciana. This classic Italian pasta dish is insanely delicious made with tomato, guanciale and pecorino cheese. It takes 20 minutes or less to make and is perfect comfort food for busy weeknights!

Bucatini all’Amatriciana

(150 grams) guanciale

(70 grams) Pecorino Romano cheese (grated

oz (800 grams) canned whole plum tomatoes

(80 milliliters) dry white wine

½ tsp red pepper flakes ((chilli flakes))

Bring a large pot of salted water to a boil.

Trim the thick skin from the bottom of the guanciale and discard or freeze (can be used to flavour soups). If preferred, trim some of the dark seasoned layer on the top then cut the guanciale into ¼ inch thick cubes or strips.

Heat a large pan on a medium heat and add the guanciale. Fry it until the fat starts to melt and it becomes crispy.

Once crispy, add the white wine and simmer to reduce the liquid by half. Add the tomatoes and break them up with the side of a wooden spoon or spatula then add the red pepper flakes. Simmer the sauce for 10 minutes.

While the sauce is simmering add the pasta to the boiling salted water and cook until al dente (see packet instructions and reduce the time by 2-3 minutes). Reserve ½ cup (125ml) of pasta water.

Once the pasta is cooked add it to the tomato sauce and toss (add a splash of reserved pasta water if needed, see notes). Add the grated pecorino cheese and toss everything together until the pasta is well coated in the sauce then serve.

I love how easy this recipe is! I had to use fire roasted tomatoes once because I didn't have the whole peeled tomatoes in my pantry and it was even better!

I first had this dish at a high-end restaurant in 2016, after an earthquake almost leveled Amatrice and killed nearly 300 people. Proceeds went to charity.  It has haunted me ever since.
Recently found a local source for both guanciale and bucatini!
This is heaven; better than my memory.  I cannot thank you enough for posting this ...

Loved it - quick and really packed a punch. 

I followed the recipe as is and it was perfect.

Will definitely be making it again.

Delicious recipe! Like many other commenters, I did not have guanciale and I wouldn't know where to get it in the UK (I'll have to investigate a bit more thoroughly), so I used proscuitto as I couldn't find pancetta either. I could have gotten pancetta but would've had to travel further than I would have liked. I love Italian food in general and particularly tomato-based dishes, so it was no surprise to me that I would love this too. Also quick and easy to make for an after work weeknight meal which is always a big plus. Thanks for the recipe!

This recipe is delicious. I will be making this again.

This recipe was absolutely delicious! I used bacon and added some leftover hickory ham from Christams. Left the balsamic out because I didn't have any, added some fresh parsley. It came out better than great! Thank you so much for sharing this recipe which is now a family favorite.

Made this exactly as directed except used pancetta instead of guanciale. It was fantastic, better than most italian restaurants. I love guanciale, but just can't get it where I live. Having said that, it's hard to lmagine it being any better. Thank you so much for sharing.

*****

What a great recipe for the bucatini we just purchased. On the menu for tomorrow night. Thank you for the inspiration.

Emily! This looks incredible. I don't eat bacon but I need to make this leaving that out because I LOVE bucatini!! I have it all the time in this restaurant here, similar to this, and it's to die for. I'm drooling!

This pasta dish sounds SO SO delish!! Love the idea of incorporating balsamic vinegar into the recipe. I bet that will add such a unique flavor to this already delicious dish!

Bucatini is my absolute favorite! This looks fantastic! I can't wait to try it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627066086/jxfpn9dxhtuxem3kikpb.mp4

How to make an authentic Bucatini all'Amatriciana. This classic Italian pasta dish is insanely delicious made with tomato, guanciale and pecorino cheese. It takes 20 minutes or less to make and is perfect comfort food for busy weeknights!

Top 3 bucatini amatriciana recipes from across the web

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Top 3 bucatini amatriciana recipes from across the web

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Bucatini Amatriciana

Pasta alla Zozzona

Bucatini all’Amatriciana

The most viewed bucatini amatriciana recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine