Bucatini Amatriciana

Let's take a trip to Rome.  In fact, this recipe and the song “An Evening in Roma” are two things that are synonymous in my head.  Amatriciana is a typical Roman pasta that I make a point of eating every time I am there.  Like other typical Roman pastas like cacio e pepe, gricia and carbonara its easy to make with simple ingredients that pack a lot of flavor.  This dish is usually served with either bucatini or rigatoni, but I have to say I love it the best with the bucatini. 


Bucatini Amatriciana (Serves 4)


2 tbsp. Extra Virgin Olive Oil

1 Small Onion, Diced

7 oz. Guanciale, sliced into thin small squares

½ Cup White WIne

⅛ tsp. Red Pepper Flakes

1 ½ (28oz) Cans of Whole Canned Tomatoes- Crushed by Hand

1 tsp. Salt

1 tsp. Pepper

10 Basil Leaves

½ Cup Pecorino Romano (Grated)


In a frying pan, heat up the olive oil and add in the onion.  Cook for about 5 minutes until it becomes translucent and add in the guanciale.

Cook for about 10 minutes until the guanciale becomes cooked and slightly browned.

Add in the white wine and red pepper flakes.  Let it simmer until the wine has almost completely evaporated

Add in the tomatoes. 

Season with salt and pepper and let the sauce simmer for 25 minutes on a low flame.  

Boil your bucatini. 

Add in the fresh basil and grated Pecorino. Simmer for 5 more minutes

Reserve some pasta water and drain the bucatini.

Add the bucatini to the sauce and add in the pasta water if you feel that you need a looser sauce.

Serve topped with more fresh basil and grated Pecorino

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