📝 About This Recipe
Hailing from the town of Amatrice, this iconic Roman pasta dish is a masterclass in balancing salt, spice, and acidity. It features thick, hollow bucatini strands tossed in a rich tomato sauce punctuated by the funky, peppery crunch of cured guanciale and the sharp tang of Pecorino Romano. Simple yet profoundly flavorful, it is a soul-warming staple of Italian trattorias that transforms humble ingredients into culinary gold.
🥗 Ingredients
The Pasta
- 1 lb Bucatini (high-quality bronze-die extruded preferred)
- 2 tablespoons Kosher Salt (for the pasta water)
The Sauce Base
- 6 oz Guanciale (cured pork jowl, sliced into 1/4-inch thick batons)
- 1 tablespoon Extra Virgin Olive Oil (only if guanciale is very lean)
- 1/3 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 1/2 teaspoon Red Chili Flakes (adjust to your heat preference)
- 28 oz Whole Peeled San Marzano Tomatoes (crushed by hand in a bowl)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Finish
- 1 cup Pecorino Romano Cheese (finely grated, plus extra for serving)
- 1/2 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water (at least 6 quarts) to a rolling boil. Once boiling, add the 2 tablespoons of kosher salt.
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2
While the water heats, place the sliced guanciale in a large, cold skillet or Dutch oven. Turn the heat to medium-low.
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3
Render the guanciale slowly for 8-10 minutes. You want the fat to melt away and the edges to become golden brown and crispy, but the center should remain slightly chewy.
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4
Add the red chili flakes to the rendered fat and cook for 30 seconds until fragrant.
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5
Pour in the white wine to deglaze the pan, scraping up any browned bits (fond) from the bottom. Let the wine simmer until it has reduced by half.
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6
Add the hand-crushed San Marzano tomatoes and their juices to the skillet. Season with a pinch of black pepper, but hold off on salt as the guanciale and cheese are quite salty.
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7
Simmer the sauce on medium-low for 15 minutes, stirring occasionally, until it thickens slightly and the flavors meld.
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8
While the sauce simmers, drop the bucatini into the boiling water. Cook for 2 minutes less than the package directions for 'al dente'—the pasta will finish cooking in the sauce.
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9
Before draining, carefully reserve about 1 cup of the starchy pasta cooking water.
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10
Transfer the undercooked bucatini directly into the sauce using tongs. Do not rinse the pasta.
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11
Increase the heat to medium and toss the pasta vigorously with the sauce, adding 1/4 cup of the reserved pasta water to help it emulsify.
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12
Remove the pan from the heat. This is crucial to prevent the cheese from clumping.
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13
Sprinkle in the grated Pecorino Romano gradually while tossing constantly. The cheese should melt into the sauce, creating a creamy, glossy coating on the hollow noodles.
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14
Taste and add more pasta water if the sauce seems too thick, or a pinch of salt only if necessary.
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15
Plate immediately in warmed bowls, topping with an extra flourish of Pecorino and a final crack of black pepper.
💡 Chef's Tips
Always use guanciale over pancetta or bacon if possible; the cured pork jowl provides the authentic funky flavor and silky texture essential to Rome. Never use canned tomato sauce; hand-crushing whole San Marzano tomatoes provides the perfect rustic texture. Don't over-salt the pasta water as much as usual, because both the guanciale and the Pecorino Romano are very high in sodium. If you can't find bucatini, spaghetti or rigatoni are the only acceptable substitutes. Always finish cooking the pasta in the sauce to ensure the noodles absorb the flavor and the starch helps thicken the sauce.
🍽️ Serving Suggestions
Pair with a crisp, high-acidity Italian white wine like Frascati or a light red like Montepulciano d'Abruzzo. Serve with a simple side of bitter greens, such as arugula or sautéed chicory, to cut through the richness of the pork fat. A basket of crusty sourdough bread is essential for 'la scarpetta'—mopping up the remaining sauce. Follow the meal with a simple citrus sorbet to cleanse the palate after the salty, spicy flavors.