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    Bucatini all'Amatriciana

    clock-icon30 minutes
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    Pixicook editorial team

    A classic Italian pasta dish with a spicy tomato sauce, crispy guanciale or pancetta, and Pecorino Romano cheese.

    Ingredients for Bucatini all'Amatriciana

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Extra Virgin Olive Oil

    tablespoons

    Substitute chevron-down

    Pancetta, chopped into ¼-inch cubes

    0 oz

    Substitute chevron-down

    Whole Tomatoes, hand-crushed

    0 oz

    Substitute chevron-down

    Black Pepper

    teaspoons

    Substitute chevron-down

    Red Pepper Flakes

    teaspoons

    Substitute chevron-down

    Kosher Salt

    to taste

    Substitute chevron-down

    Dried Bucatini

    0 lb

    Substitute chevron-down

    Grated Pecorino Romano

    cups

    Substitute chevron-down

    How to Make Bucatini all'Amatriciana

    1. Heat the Oil

    In a 12-inch skillet over medium heat, warm the olive oil. Add the guanciale or pancetta. Cook for about 5 minutes until golden, stirring occasionally.

    2. Simmer the Sauce

    To the skillet, add the crushed tomatoes, black pepper, and red pepper flakes. Season with salt. Cook for about 15 minutes, occasionally stirring and mashing the tomatoes with a wooden spoon, until the sauce thickens.

    3. Boil Pasta

    While the sauce simmers, boil the pasta in a large pot of salted water until it's just shy of al dente. Follow the package directions. Before draining, save 1 cup of the pasta water.

    4. Combine Pasta and Sauce

    Return the drained pasta to the pot. Pour in the tomato sauce and ½ cup of the reserved pasta water. Over medium-high heat, stir vigorously until the pasta is coated with the sauce, about 1 minute. Add more pasta water if needed.

    5. Add Cheese

    Take the pot off the heat. Stir in the Pecorino Romano cheese. Taste, and adjust salt if necessary.

    6. Serve

    Divide the pasta among bowls. Garnish each with additional Pecorino Romano cheese and a sprinkle of black pepper.


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