Bucatini all’Amatriciana
Tags: #italian #pasta #classic
Serving: 4 servings
Total time: 35 minutes
A canonical Roman pasta from Amatrice featuring guanciale, tomatoes, and Pecorino Romano, finished with a silky, peppery emulsion.
Ingredients
- 320 g bucatini
- 150 g guanciale, skin removed, cut into 5 mm batons
- 400 g whole peeled tomatoes (San Marzano)
- 60 ml dry white wine
- 80 g Pecorino Romano, finely grated, divided
- 1 g dried red chili flakes
- 5 ml extra-virgin olive oil
- 4000 ml water
- 40 g fine sea salt (for pasta water)
- 1 g freshly ground black pepper (optional)
Steps
- Cut the guanciale into 5 mm batons.
- Grate the Pecorino Romano finely.
- Crush the tomatoes by hand in a bowl.
- Bring the water to a rolling boil in a large pot.
- Add the fine sea salt to the boiling water.
- Place the guanciale in a cold wide skillet.
- Drizzle the olive oil over the guanciale.
- Set the skillet over medium-low heat.
- Render the guanciale until the fat melts and the edges are golden, 8–10 minutes.
- Transfer half of the guanciale to a plate.
- Pour the white wine into the skillet.
- Reduce the wine until almost evaporated, about 1 minute.
- Add the crushed tomatoes to the skillet.
- Stir in the chili flakes.
- Simmer the sauce over medium heat until thickened and glossy, 10–12 minutes.
- Reduce the heat to low to keep the sauce warm.
- Add the bucatini to the boiling water.
- Cook the bucatini until 2 minutes shy of al dente.
- Transfer the bucatini to the skillet with tongs.
- Add 120 ml pasta cooking water to the skillet.
- Toss the pasta in the sauce over medium-high heat until al dente and glossy, 1–2 minutes.
- Remove the skillet from the heat.
- Add 60 g Pecorino Romano to the skillet in two additions.
- Toss the pasta vigorously until creamy and emulsified.
- Fold in the reserved guanciale.
- Grind the black pepper over the pasta.
- Plate the pasta into warm bowls.
- Sprinkle with the remaining 20 g Pecorino Romano.
Notes