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Loaded with Guanciale and Pecorino Romano, Bucatini all'Amatriciana is a quick weeknight pasta that has an unbeatable taste to effort ratio.
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Bucatini all'Amatriciana

Bucatini all'Amatriciana is a simple Italian pasta from Amatrice made from Guanciale and just a handful of other ingredients. It comes together in about fifteen minutes and has a mind-blowingly good taste to effort ratio, which makes it the perfect pasta for a quick weeknight meal!
Course Entree
Cuisine Best, Italian
Keyword amatrice, easy, pecorino romano, quick, sugo
Level Beginner
Main Ingredient Pasta, Pork
Diet Low Sugar
Prep Time 4 minutes
Cook Time 10 minutes
Total Time 14 minutes
Servings 3 servings
Calories 665kcal

Ingredients

  • 200 grams Bucatini
  • 1 tablespoon olive oil
  • 120 grams Guanciale (sliced into matchsticks)
  • 60 grams red onion (sliced thinly)
  • ½ teaspoon red pepper flakes
  • ¼ cup red wine
  • 400 grams whole stewed tomatoes
  • 1 tablespoon tomato paste
  • ½ teaspoon salt
  • 30 grams Pecorino Romano (finely grated, plus more for serving)
Grams + US Cups - US Standard

Instructions

  • Fill a large pot with well-salted water and bring it to a boil.
  • In a frying pan over medium heat, add the olive oil and Guanciale and saute until the fat in the guanciale goes from white to translucent.
    Sautéing Guanciale with olive oil to make Amatriciana sauce.
  • Add the onions and chili flakes and saute until the onions are tender and the guanciale is just starting to brown. You don't need to get it crisp.
    Guanciale, red onions, and chili flakes in a pan.
  • Turn up the heat, and add the wine. Let this boil until it no longer smells like alcohol.
    Red onions, Guanciale and pepper flakes being deglazed with red wine.
  • Add the Bucatini to the boiling water while you finish the sauce, and set the timer for 2 minutes less than what the package says.
    Boiling Bucatini in a pot of salted water.
  • Add the stewed tomatoes to the sauce, along with the tomato paste and salt. 
    Stewed tomatoes, tomato paste, and salt added to Sugo all'Amatriciana
  • Use a spatula to chop up the tomatoes. Turn down the heat and let the sauce simmer until the Bucatini is done.
    Chopping up stewed tomatoes in Amatriciana sauce using a spatula.
  • When the Bucatini is cooked, drain it, reserving a bit of the boiling liquid.
    Draining cooked Bucatini for Amatriciana
  • Add the Pecorino Romano to the sauce and incorporate it into the sauce.
    Stirring grated Pecorino Romano cheese into Amatriciana Sauce.
  • Add the pasta to the sauce, and stir it together, continuing to cook until the Bucatini is cooked to your liking. If your sauce is too thick, you can add a bit of the reserved boiling liquid to thin it out.
    Tossing Bucatini Pasta with Sugo all'Amatriciana

Video

Nutrition

Calories: 665kcal | Carbohydrates: 59g | Protein: 17g | Fat: 38g | Saturated Fat: 14g | Cholesterol: 53mg | Sodium: 1094mg | Potassium: 508mg | Fiber: 4g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 15mg | Calcium: 166mg | Iron: 2.5mg