Bucatini alla Amatriciana

Bold, spicy, and packed with Roman attitude—this is pasta with a kick and a story.

Born in the hills of Amatrice and raised on Roman tables, Amatriciana is simplicity at its sassiest: guanciale, tomatoes, chilli, and bucatini that fights back just enough.

It's the dish you make when you want to impress and feel like a rustic Italian shepherd (minus the sheep).

Prepare: 5 minutes - Cook: 25 minutes

What You Need (Serves 4)

From our kitchen to yours:

• Bucatini Afeltra – 400g
• Guanciale di Toscana – 100g
• Agromonte Premium Cherry Tomato Sauce – 300g
• Pecorino Romano DOP – 80g (grated)

From your pantry:

• 1 small dried red chili or a pinch of red pepper flakes
• Sea salt
• Freshly ground black pepper
• Just a splash of dry white wine

Equipment:

Wide based pan

Large saucepan

Instructions

Prepare the Guanciale
Slice into 1cm strips—no need for oil, Guanciale brings its own delicious fat to the party. Cook in a large pan over medium heat until golden, crispy, and your kitchen smells like Rome (about 8–10 minutes). Toss in the chilli and let it mingle with the guanciale fat for 30 seconds—just enough to wake things up. Add the white wine.

Tomato Time

Transfer the guanciale to a plate and cover to keep it warm. Pour the cherry tomato sauce in the pan containing the guanciale cooking liquor, those flavours are the secret ingredient. Simmer for 10–15 minutes until thick and rich.

Cook the Bucatini

Meanwhile, in the large saucepan, boil salted water add the Bucatini and cook until al dente (follow package instructions). Before draining, scoop out a cup of the starchy water—in case you wish to loosen up your sauce.

Bring It All Together
Add the guanciale back into the sauce and tumble in the pasta. Work it through with gusto, letting every strand soak up that rich, smoky goodness. Loosen with a splash of the reserved pasta water if needed.

Say Cheese
Take off the heat, stir in half of the Pecorino. Plate up, top with the rest of the Pecorino and a twist of black pepper.

Tips

• Bucatini is the authentic choice, but spaghetti will do if you’re out
• Don’t even think about swapping the guanciale
• Adjust chilli to match your mood: cheeky or fiery
• The sauce should hug the pasta—not drown it
• Serve hot and fast—this dish waits for no one

A Little History

This dish hails from Amatrice, a mountain town in central Italy. Shepherds made it with ingredients that didn’t spoil; cured guanciale, dry pasta, aged cheese, and preserved tomatoes. No fuss, all flavour—and it’s been heating up Roman kitchens ever since.

Bring Italy to Your Table: Make it the traditional way with our carefully selected ingredients –Shop SaporEat for your next taste of Italy.