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

1. Cut the guanciale into 5 mm batons.
2. Grate the Pecorino Romano finely.
3. Crush the tomatoes by hand in a bowl.
4. Bring the water to a rolling boil in a large pot.
5. Add the fine sea salt to the boiling water.
6. Place the guanciale in a cold wide skillet.
7. Drizzle the olive oil over the guanciale.
8. Set the skillet over medium-low heat.
9. Render the guanciale until the fat melts and the edges are golden, 8–10 minutes.
10. Transfer half of the guanciale to a plate.
11. Pour the white wine into the skillet.
12. Reduce the wine until almost evaporated, about 1 minute.
13. Add the crushed tomatoes to the skillet.
14. Stir in the chili flakes.
15. Simmer the sauce over medium heat until thickened and glossy, 10–12 minutes.
16. Reduce the heat to low to keep the sauce warm.
17. Add the bucatini to the boiling water.
18. Cook the bucatini until 2 minutes shy of al dente.
19. Transfer the bucatini to the skillet with tongs.
20. Add 120 ml pasta cooking water to the skillet.
21. Toss the pasta in the sauce over medium-high heat until al dente and glossy, 1–2 minutes.
22. Remove the skillet from the heat.
23. Add 60 g Pecorino Romano to the skillet in two additions.
24. Toss the pasta vigorously until creamy and emulsified.
25. Fold in the reserved guanciale.
26. Grind the black pepper over the pasta.
27. Plate the pasta into warm bowls.
28. Sprinkle with the remaining 20 g Pecorino Romano.

Notes