📝 About This Recipe
Hailing from the town of Amatrice, this iconic Roman pasta dish is a masterclass in balancing salty, spicy, and acidic flavors. It features crispy guanciale rendered to perfection, simmered with tangy San Marzano tomatoes and a kick of peperoncino. The hollow bucatini noodles act as the perfect straw, soaking up the rich, velvety sauce for an explosion of Italian soul in every bite.
🥗 Ingredients
The Pork and Aromatics
- 200 grams Guanciale (cured pork jowl, sliced into 1/4 inch thick batons)
- 1 tablespoon Extra Virgin Olive Oil (only if needed to help render the fat)
- 1/2 cup Dry White Wine (such as Frascati or Pinot Grigio)
- 1/2 teaspoon Dried Red Chili Flakes (adjust to your heat preference)
The Sauce Base
- 400 grams San Marzano Whole Peeled Tomatoes (crushed by hand in a bowl)
- to taste Kosher Salt (be cautious as the pork and cheese are salty)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Pasta and Finishing
- 500 grams Bucatini Pasta (high-quality bronze-die extruded pasta)
- 1 cup Pecorino Romano Cheese (finely grated, plus more for serving)
- 1 cup Pasta Water (reserved from the boiling pot)
👨🍳 Instructions
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1
Bring a large pot of water to a boil. Add a generous amount of salt, but slightly less than usual as the guanciale and Pecorino are quite salty.
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2
While the water heats, place the guanciale batons in a large, cold skillet or sauté pan. Turn the heat to medium-low.
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3
Render the guanciale slowly for 8-10 minutes until the fat has melted and the edges are golden-brown and crispy. Do not rush this; the fat is the flavor base.
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4
Add the red chili flakes to the pan with the guanciale and stir for 30 seconds until fragrant.
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5
Increase the heat to medium and pour in the white wine. Scrape the bottom of the pan to release any browned bits (fond) and simmer until the wine has reduced by half.
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6
Pour the hand-crushed San Marzano tomatoes into the skillet. Stir to combine with the rendered fat and pork.
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7
Lower the heat and let the sauce simmer gently for 15 minutes. The sauce should thicken and turn a deep, vibrant red.
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8
Drop the bucatini into the boiling water. Cook for about 2 minutes less than the package instructions, as the pasta will finish cooking in the sauce.
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9
Just before draining, carefully reserve 1 cup of the starchy pasta cooking water.
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10
Using tongs, transfer the al dente bucatini directly into the skillet with the sauce. Add a splash of the reserved pasta water.
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11
Toss the pasta vigorously over medium heat for 1-2 minutes, allowing the sauce to enter the hollow centers of the bucatini.
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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 and a generous crack of black pepper. Toss rapidly until a creamy, emulsified sauce coats every strand.
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14
If the sauce looks too dry, add a tiny bit more pasta water and toss again until glossy.
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15
Plate immediately in warmed bowls, topping with an extra dusting of Pecorino Romano.
💡 Chef's Tips
Always use Guanciale rather than pancetta if possible; the cured pork jowl provides a specific funky sweetness essential to the dish. Avoid adding garlic or onions; traditional Amatriciana purists believe these mask the delicate flavor of the guanciale. Crush the tomatoes by hand rather than blending them to achieve a rustic texture that clings better to the pasta. Ensure the heat is off before adding the Pecorino Romano to ensure a smooth, velvety finish rather than a stringy mess. Use a high-quality bronze-cut pasta; the rough surface is necessary for the sauce to adhere properly.
🍽️ Serving Suggestions
Pair with a medium-bodied Italian red wine like a Montepulciano d’Abruzzo or a Sangiovese. Serve alongside a simple arugula salad with lemon vinaigrette to cut through the richness of the pork fat. Provide a basket of crusty ciabatta bread for 'fare la scarpetta' (mopping up the remaining sauce). A side of roasted broccolini with lemon zest complements the spicy notes of the pasta beautifully.