Published April 3, 2020.This post may contain affiliate links. Please read my disclosure policy.
Bucatini All’Amatriciana is a delicious large round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese.
Pasta recipes are always a family favorite because they’re simple to prepare and are always tasty. I make Spaghetti Sauce and Alfredo a few times a month and they are always a big hit.
Bucatini All’Amatriciana
This is one of the easiest kinds of pasta you can make because it comes together quickly and consists of only 5 ingredients. It is also one of the four traditional Roman Pastas, which include Alla Gricia, Cacio E Pepe, and Carbonara.
Here are the few ingredients for a classic Amatriciana recipe:
- Guanciale
- White Wine (Optional)
- Crushed Tomatoes
- Crushed Red Pepper Flakes
- Bucatini Pasta
- Sea Salt and Pepper
If you don’t have all of these ingredients, don’t sweat it as I will give you some optional variations in the post below.
Do I Have to Use Bucatini
While bucatini is the classic noodle used in an Amatriciana sauce, you can absolutely choose a different pasta type. The second most common noodle used is spaghetti. However, please feel free to use what you have to make it work for you.
How to Make the Sauce
Cook the guanciale in a large frying pan over medium-low heat until browned and tender.
Optionally deglaze with white wine until the amount of liquid is reduced by one half.
Add in the tomatoes and crushed red pepper flakes, and stew over low heat for 2-3 minutes.
Finish by tossing with the cooked drained pasta, pecorino Romano cheese, sea salt, and cracked pepper. Make sure the cheese is melted completely before serving.
Amatriciana Variations
It may be tough to secure all of the traditional ingredients, so I wanted to provide a few options for you.
If you cannot secure guanciale, you may use the following:
- Pancetta
- Prosciutto
- Thick-Cut Bacon
You can also alter the crushed tomatoes by using these items:
- Chopped Fresh Tomatoes
- Whole Peeled Tomatoes (Crush by Hand or in a Blender)
- Canned Diced Tomatoes (Blended)
Here are some options for pasta:
- Spaghetti
- Orecchiette
- Mostaccioli
- Penne
- Farfalle
Lastly, if you do not have pecorino Romano cheese then you may use parmesan.
Please make this recipe work for you and don’t be shy about using any of these variations. While there are classic ingredients in an Amatriciana, remember it was created only by what was available and in season.
Make-Ahead and Storage
Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.
How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.
How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.
chef notes + tips
- The use of wine is completely optional in this recipe.
More Pasta Recipes
- Primavera
- Pesto
- Puttanesca
- Pomodoro
- Aglio E Olio
Be sure to follow me onFacebook,Youtube,Instagram,andPinterestand if you’ve had a chance to make this then definitely drop me a comment and a rating below!
Video
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Bucatini All’Amatriciana Recipe
5 from 12 votes
Bucatini All’Amatriciana is a delicious round pasta tossed in an easy to make 5-minute tomato-based sauce that is finished with pecorino Romano cheese
Servings: 4
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Ingredients
- 2 ounces medium-diced guanciale
- 3 tablespoons dry white wine
- 2 cups crushed tomatoes
- ½ teaspoon crushed red pepper flakes
- ½ cup shredded Pecorino Romano
- 8 ounces bucatini pasta
- sea salt and pepper to taste
Instructions
Add the guanciale to a large frying pan over medium-low heat until browned but still tender, which takes about 4-5 minutes.
Deglaze with the white wine and cook until the amount of liquid is reduced by one half.
Add in the tomatoes and crushed red pepper flakes, and stew for 2-3 minutes.
In the meantime, cook your pasta, drain it, and add it to the sauce and mix in with the cheese until it is completely melted.
Adjust the seasonings with salt and pepper and serve.
Notes
Chef Notes:
- Make-Ahead: Since bucatini is a very thick noodle, you can make this up to 30 minutes ahead of time while keeping warm before serving.
- How to Reheat: Place your desired amount into a small saucepan and heat over low heat until hot. you may need to add a little water to help thin slightly.
- How to Store: Cover and store in the refrigerator for up to 3 days. The pasta will freeze covered for up to 2 months. Thaw for 1 day in the fridge before reheating.
- The use of wine is completely optional in this recipe.
Nutrition
Calories: 545kcalCarbohydrates: 69gProtein: 20gFat: 20gSaturated Fat: 9gCholesterol: 38mgSodium: 586mgPotassium: 656mgFiber: 6gSugar: 9gVitamin A: 515IUVitamin C: 15mgCalcium: 248mgIron: 3mg
Course: Main, pasta
Cuisine: Italian
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26 comments
- Lynne
A definite do over! We had to use panchetta, and tripled the amount just because we can’t get enough of it. Such an easy, tasty recipe! It’s now part of the repertoire
- Reply
- Chef Billy Parisi
Many thanks!
- Reply
- sue
Thank you Chef. Billy tastes recipes 😋😁👋🤩
- Reply
- Chef Billy Parisi
Thank you!!
- Reply
- Mike Coyne
My favorite pasta. I was taught to make it with lots of black pepper. So simple and so delicious.
- Reply
- Lisa gremlich
Sooooo good and easy to prepare
- Reply
- Frank Bisceglia
Love this authentic Italian recipe! Made it for my sister in law and now whenever we get together this is part of what’s for dinner that night. Thanks Billy for this and all your delicious recipes. Much appreciated!
- Reply
- Frank Bisceglia
Love this authentic Italian recipe! Made it for my sister in law and now whenever we get together this is part of what’s for dinner that night 😉 thank you Billy for this and all of your delicious recipes!
- Reply
so good!!
- Reply
- DIANE M. MAHONEY
Been dying to try this so I made it tonight. It was the first time we’ve ever had Guanciale or Bucattini. I was amazed how light and fresh the sauce tasted. I was afraid the fat from the Guanciale would be too much, but it wasn’t at all! I used canned diced tomatoes that I blended until smooth. This is refreshing and light and not what I expected. We loved it!!!
- Reply
Thanks for giving it a shot!!
- Reply
- Nick
Have made this a few times, so simple and delicious.
- Reply
Thank you!
- Reply
- Lisa Oviatt
Made this for breakfast this morning and absolutely loved it!!! Thank you! Having leftovers for lunch.
- Reply
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Thanks a ton; from all of us.
- Reply
- Crystal
I love your recipes and videos! Do you have a recipe/ video for bucatini? Thanks
- Reply
Just use my pasta recipe and use the bucatini attachment.
- Reply
- Jeanette
Make this recipe the first chance you get. It’s so easy, you won’t be disappointed. We had it tonight for the first time (but Not the last!) we all loved it. Thank you Chef Billy!
- Reply
- yvette c conklin
Will make this soon- love how simple it is and I do enjoy my pasta with less ingredients sometimes.
- Reply
- Nicole
Could Marsala Wine be used in place of the White wine?
- Reply
no
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- Terrie
So easy and delish!!!
- Reply
thanks for giving it a shot!
- Reply
- robert brennan
I don’t know how to cook, but my wife got a job as our kids older. I came across this Bucatini almatricana and decided to give it a try, it turned out delicious. Cooked enough for 4 buts kids enjoyed it so much they ate it all. Better than what we get in Restaurants in Ireland. Billy what a terrific website you have. Robert
- Reply
many thanks!
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