Bucatini With Amatriciana Sauce Recipe – Classic Roman Pasta with Guanciale and Tomato

Bucatini With Amatriciana Sauce Recipe

This Bucatini with Amatriciana Sauce recipe delivers a taste of Rome in your kitchen with tender bucatini pasta coated in a rich tomato sauce, crispy guanciale, and Pecorino Romano. Featured on Bonacini’s Italy, chef Michael Bonacini shows how to create a simple yet authentic Roman pasta dish that’s full of flavor, perfect for weeknight dinners or casual entertaining.

The Inspiration

Amatriciana sauce originates from the town of Amatrice in central Italy and is one of the classic Roman pasta sauces, known for its simplicity and bold flavors. Made with guanciale (cured pork cheek), tomatoes, Pecorino Romano, and sometimes a touch of chili, it highlights the Italian philosophy of letting quality ingredients shine.

Michael Bonacini’s preparation on Bonacini’s Italy honors this tradition, balancing the crispiness of the guanciale with the acidity of San Marzano tomatoes and the nutty saltiness of Pecorino Romano. This dish exemplifies Roman comfort food—easy to prepare, satisfying, and perfectly suited for anyone who appreciates authentic Italian cuisine.

Ingredients

• 4 ½ ounces (135 g) guanciale, cubed
• 1 bird’s eye chili pepper, minced
• ½ cup (120 ml) dry white wine
• 1 x 28-ounce (796 ml) can San Marzano tomatoes, crushed by hand
• Salt and pepper
• 1 pound (454 g) bucatini
• 4 ounces (113 g) Pecorino Romano, finely grated, plus more for garnish
• Olive oil, for drizzling

Method

• Add guanciale to a large skillet and heat over medium-high. Fry, stirring, until guanciale is slightly browned.
• Add chili pepper and cook for 1-2 minutes.
• Deglaze with white wine and cook, stirring up any stuck bits, until wine has mostly evaporated.
• Add tomatoes to skillet, season with salt and pepper, bring to a simmer, and cook for 3-4 minutes.
• In the meantime, bring salted water to a rolling boil in a large pot.
• Add bucatini and cook until just al dente.
• Strain, reserving ½ cup (120 ml) of pasta water, then toss pasta with Pecorino and cooking water.
• Add the pasta-Pecorino mixture to the skillet with the guanciale-tomato sauce and toss well until the pasta is coated with the sauce.
• Serve hot, sprinkled with more Pecorino Romano and drizzled with olive oil.
• Buon appetito!

Serving Suggestions

Bucatini all’Amatriciana is best served hot, straight from the skillet, allowing the sauce to cling to the hollow pasta tubes. Pair with a simple green salad or roasted vegetables to balance the richness of the guanciale and cheese. A crisp Italian white wine, such as Frascati or Verdicchio, complements the dish beautifully, while a light red, like Chianti, also pairs well for those who prefer red wine. This pasta makes an excellent centerpiece for a casual dinner with family or friends and can be accompanied by crusty bread to soak up any remaining sauce.

Final Thoughts

This Bucatini all’Amatriciana recipe captures the essence of traditional Roman cuisine: minimal ingredients, bold flavors, and satisfying textures. Chef Michael Bonacini demonstrates on Bonacini’s Italy that simple techniques—browning the guanciale, balancing acidity in the tomato sauce, and finishing pasta with Pecorino and pasta water—are all it takes to produce a memorable, authentic dish.

Perfect for weeknight meals or special occasions, this pasta offers a harmonious combination of savory, spicy, and cheesy flavors that will delight the whole family. The hollow bucatini tubes allow the sauce to coat every bite, ensuring a rich and flavorful experience that’s unmistakably Roman. This dish proves that even a quick, easy-to-make pasta can bring traditional Italian elegance to your table.