Bucatini alla Amatriciana
Bucatini all’Amatriciana
Bold, Spicy, and Proudly Roman
Bold, spicy, and packed with Roman attitude — Bucatini all’Amatriciana is pasta with a kick and a story.
Born in the hills of Amatrice and perfected in the trattorias of Rome, this dish is Italian simplicity at its sassiest: crispy guanciale, bright tomato sauce, sharp Pecorino Romano and a touch of chilli.
No cream. No garlic. No unnecessary extras.
Just bold flavours and bucatini that fights back just enough with its firm bite.
🕒 Prep: 5 minutes | Cook: 25 minutes | Serves: 4
What Makes Amatriciana Special
Amatriciana is one of the great pillars of Roman pasta tradition. Like cacio e pepe and carbonara, it relies on a small number of ingredients treated with care.
The magic lies in the balance:
- Guanciale provides rich pork flavour and rendered fat
- Tomatoes add sweetness and acidity
- Chilli brings gentle heat
- Pecorino Romano delivers sharp, salty depth
When tossed with bucatini, the hollow pasta captures the sauce beautifully, ensuring every bite is rich, smoky and satisfying.
Ingredients
From Our Kitchen to Yours
- 400 g Bucatini
- 100 g Guanciale di Toscana
- 300 g Cherry Tomato Sauce
- 80 g Pecorino Romano DOP, grated
From Your Pantry
- 1 small dried red chilli or a pinch of chilli flakes
- Sea salt
- Freshly ground black pepper
- A splash of dry white wine
Equipment
Wide sauté pan
Large saucepan
Wooden spoon or pasta tongs
Step-by-Step Instructions
1. Prepare the Guanciale
Slice the guanciale into strips about 1 cm wide.
Place them in a large pan over medium heat — no oil required. Guanciale releases its own rich fat as it cooks.
Cook for 8–10 minutes until the meat becomes golden and slightly crisp.
Add the chilli and allow it to infuse in the hot guanciale fat for about 30 seconds.
Pour in a small splash of white wine and let it evaporate.
2. Build the Sauce
Transfer the cooked guanciale to a plate and keep it warm.
Leave the rendered fat in the pan — this is the foundation of the sauce.
Add the cherry tomato sauce and stir to combine with the guanciale fat.
Simmer gently for 10–15 minutes until the sauce becomes rich and slightly thickened.
3. Cook the Bucatini
Meanwhile, bring a large pot of salted water to a boil.
Add the bucatini and cook until al dente, according to package instructions.
Before draining, reserve about 1 cup of pasta cooking water.
4. Bring It All Together
Return the guanciale to the sauce.
Add the drained pasta to the pan and toss everything together, allowing the sauce to coat every strand.
If needed, add a small splash of reserved pasta water to loosen the sauce and help it cling to the pasta.
5. Say Cheese
Remove the pan from the heat.
Stir in half of the Pecorino Romano until melted into the sauce.
Plate the pasta and finish with:
-
the remaining Pecorino Romano
-
freshly cracked black pepper
Serve immediately.
Chef’s Tips
Use Guanciale
Authentic Amatriciana relies on guanciale. Its cured pork fat gives the sauce its distinctive flavour.
Let the Guanciale Crisp
Cook it slowly so the fat renders properly and the meat becomes golden and aromatic.
Don’t Overdo the Tomato
The sauce should taste balanced — pork and cheese should shine alongside the tomato.
Use Pasta Water Carefully
A splash of starchy water helps the sauce coat the pasta perfectly.
A Little History
Amatriciana originates from Amatrice, a mountain town in central Italy.
Originally, shepherds made a simpler version known as gricia, using guanciale, pasta and Pecorino. When tomatoes arrived in Italy centuries later, they were added to the dish, creating what we now know as Amatriciana.
From rural kitchens to Roman trattorias, it has remained one of Italy’s most beloved pasta recipes.
Bring Italy to Your Table
With just a few carefully chosen ingredients and a simple technique, Bucatini all’Amatriciana captures the essence of Roman cooking: bold, rustic, and deeply satisfying.
Crispy guanciale, sharp Pecorino and perfectly cooked pasta — proof that great Italian food doesn’t need complexity.
Just confidence.
Try our full Notti Romane menu