Bucatini all’Amatriciana Recipe
Introduction
Bucatini all’Amatriciana is a classic Italian pasta dish known for its rich, savory tomato sauce and crispy pancetta. This simple yet flavorful recipe is perfect for a cozy dinner that brings the taste of Rome to your table.
Ingredients
- Kosher salt
- 1 lb. bucatini
- 6 oz. pancetta, cut into 1/2″ pieces
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes, plus more to taste
- 1 (28-oz.) can crushed tomatoes
- 1 tbsp. butter
- Freshly ground black pepper
- Freshly grated Pecorino, for garnish
- Freshly chopped basil, for garnish
Instructions
- Step 1: Bring a large pot of salted water to a boil. Cook the bucatini until al dente according to package directions. Reserve ½ cup of the pasta water before draining the pasta.
- Step 2: In a separate large pot over medium heat, cook the pancetta until crispy, about 10 minutes. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from the pot.
- Step 3: Add the chopped onions to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
- Step 4: Add the crushed tomatoes and butter to the pot. Bring to a simmer and let the sauce cook for 10 minutes. Season with salt, freshly ground black pepper, and additional red pepper flakes if desired.
- Step 5: Add the cooked bucatini, ¼ cup of the reserved pasta water, and the crispy pancetta to the sauce. Toss everything together, adding more pasta water as needed to loosen the sauce and help it coat the pasta evenly.
- Step 6: Serve hot, topped with plenty of freshly grated Pecorino cheese and chopped basil for garnish.
Tips & Variations
- For a spicier version, increase the amount of crushed red pepper flakes according to your taste.
- If pancetta is unavailable, guanciale or thick-cut bacon can work as substitutes.
- Use freshly grated Pecorino Romano for the most authentic flavor.
- Save some pasta water—it’s key to achieving the perfect sauce consistency.
Storage
Store leftover Bucatini all’Amatriciana in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or pasta water to loosen the sauce if it has thickened.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different pasta instead of bucatini?
Yes, you can substitute bucatini with spaghetti, rigatoni, or other long pasta shapes. Bucatini is traditional and has a hollow center that holds sauce well, but any pasta you prefer will work.
Is pancetta the same as bacon?
Pancetta is Italian cured pork belly, similar to bacon but typically unsmoked. It has a slightly different flavor and texture, but bacon can be used as a substitute if needed.
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Bucatini all’Amatriciana Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
Bucatini all’Amatriciana is a classic Roman pasta dish combining crispy pancetta, a spicy tomato sauce, and bucatini pasta. This hearty and flavorful recipe features a balance of savory, spicy, and cheesy elements, bringing an authentic taste of Italy to your table with simple ingredients and straightforward method.
Ingredients
For the Pasta
- 1 lb. bucatini
- Kosher salt, for boiling water
For the Sauce
- 6 oz. pancetta, cut into 1/2” pieces
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1/2 tsp. crushed red pepper flakes, plus more to taste
- 1 (28-oz.) can crushed tomatoes
- 1 tbsp. butter
- Freshly ground black pepper, to taste
For Garnish
- Freshly grated Pecorino cheese
- Freshly chopped basil
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add bucatini and cook until al dente according to package directions, usually about 9-11 minutes. Reserve ½ cup of the pasta water before draining the pasta to use later in the sauce.
- Cook Pancetta: In a separate large pot over medium heat, cook pancetta pieces until they become crispy and golden, about 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate to drain excess fat.
- Sauté Vegetables: Drain all but 2 tablespoons of the rendered fat from the pot. Add chopped onions and cook until soft and translucent, about 5 minutes. Stir in minced garlic and crushed red pepper flakes and cook for an additional 1 minute until fragrant.
- Simmer Sauce: Add crushed tomatoes and butter to the pot. Bring mixture to a simmer and cook for about 10 minutes to thicken the sauce slightly. Season with kosher salt, freshly ground black pepper, and additional red pepper flakes if more heat is desired.
- Combine Pasta and Sauce: Add the cooked bucatini, reserved ¼ cup of pasta water, and crispy pancetta into the sauce pot. Toss everything well to coat the pasta, adding more pasta water as needed to loosen the sauce and help it cling to the bucatini.
- Serve: Plate the pasta and top generously with freshly grated Pecorino cheese and freshly chopped basil for a fragrant and flavorful finish.
Notes
- Reserve pasta water as it contains starch that helps bind the sauce to the pasta.
- Adjust crushed red pepper flakes to control the spiciness according to your preference.
- Pecorino Romano cheese is traditional, but Parmesan can be used as a substitute if needed.
- For best flavor, use high-quality pancetta or guanciale if available.
- Make sure to cook the pancetta slowly to render out the fat and achieve a crispy texture without burning.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Bucatini all’Amatriciana, Italian pasta recipe, pancetta pasta, spicy tomato pasta, classic Roman dish, easy pasta sauce
