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

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 665 kcal


  • 200 grams Bucatini
  • 1 tablespoon olive oil
  • 120 grams Guanciale (sliced into matchsticks)
  • 60 grams red onion (sliced thinly)
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup red wine
  • 400 grams whole stewed tomatoes
  • 1 tablespoon tomato paste
  • 1/2 teaspoon salt
  • 30 grams Pecorino Romano (finely grated, plus more for serving)


  1. Fill a large pot with well-salted water and bring it to a boil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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
  7. 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.
  8. When the Bucatini is cooked, drain it, reserving a bit of the boiling liquid.
    Draining cooked Bucatini for Amatriciana
  9. Add the Pecorino Romano to the sauce and incorporate it into the sauce.
    Stirring grated Pecorino Romano cheese into Amatriciana Sauce.
  10. 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
Nutrition Facts
Bucatini all'Amatriciana
Amount Per Serving
Calories 665 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 14g70%
Cholesterol 53mg18%
Sodium 1094mg46%
Potassium 508mg15%
Carbohydrates 59g20%
Fiber 4g16%
Sugar 6g7%
Protein 17g34%
Vitamin A 380IU8%
Vitamin C 15mg18%
Calcium 166mg17%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.