Authentic Bucatini All’Amatriciana: A Roman Pasta Feast in 40 Minutes

Classic Bucatini All’Amatriciana: A Taste of Roman Tradition

Bucatini pasta, with its hollow center and sturdy texture, creates the perfect canvas for this classic Roman sauce. This iconic Italian dish balances the richness of crispy pork with the tanginess of tomatoes for an unforgettable dinner experience.

Why Bucatini Is Perfect For This Sauce

The unique hollow structure of bucatini pasta makes it ideal for capturing the rich Amatriciana sauce. Unlike spaghetti or linguine, bucatini has a small hole running through its center, allowing the sauce to penetrate both inside and outside the pasta strand. This creates a more flavorful bite with every forkful.

Ingredients for Authentic Bucatini All’Amatriciana

• 5 ounces bucatini pasta
• 4 ounces guanciale (or pancetta if unavailable), diced into small cubes
• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ¼ teaspoon red pepper flakes (adjust to taste)
• 1 can (14 oz) San Marzano tomatoes, crushed by hand
• Salt and freshly ground black pepper to taste
• ½ cup Pecorino Romano cheese, freshly grated (plus extra for serving)
• Fresh basil leaves for garnish (optional)

Step-by-Step Instructions for Perfect Bucatini

1. Prepare the pasta water: Fill a large pot with lightly salted water and bring to a rolling boil. Add a pinch of salt (the water should taste like the sea).
2. Cook the guanciale: While waiting for the water to boil, heat olive oil in a large skillet over medium heat. Add the diced guanciale and cook until crisp and golden, about 5-7 minutes. The fat should render and become translucent.
3. Build the sauce base: Add the chopped onion to the rendered fat and cook until soft and translucent, about 3-4 minutes. Add minced garlic and red pepper flakes, sautéing for another 30 seconds until fragrant.
4. Create the tomato sauce: Pour in the crushed tomatoes, stir well, and season with a pinch of salt and freshly ground black pepper. Reduce heat to medium-low and simmer for 15 minutes, allowing the sauce to thicken slightly.
5. Cook the bucatini: When the water reaches a rolling boil, add the bucatini pasta and stir gently to prevent sticking. Cook uncovered, stirring occasionally, until the pasta is al dente (tender but still firm to the bite), about 11 minutes or according to package instructions.
6. Reserve pasta water: Before draining, scoop out about ½ cup of pasta cooking water and set aside.
7. Drain the pasta: Drain the bucatini but don’t rinse it – you want to preserve the starch that helps the sauce adhere to the pasta.
8. Combine pasta and sauce: Add the drained bucatini directly to the skillet with the sauce. Toss well to coat the pasta evenly, adding a splash of the reserved pasta water if needed to loosen the sauce.
9. Finish with cheese: Remove from heat and stir in the grated Pecorino Romano cheese until melted and well incorporated.
10. Serve: Divide the bucatini between two warmed plates. Top with additional Pecorino Romano and fresh basil if desired. Serve immediately while hot.

Chef’s Tips for Elevated Bucatini All’Amatriciana

• Authentic guanciale: Traditional Amatriciana uses guanciale (cured pork jowl), but pancetta or even thick-cut bacon can work in a pinch.
• Al dente perfection: Cook the bucatini just until it has a slight bite to it. It will continue cooking slightly when tossed with the hot sauce.
• Pasta water magic: The starchy pasta water helps create a silky sauce that clings beautifully to the bucatini. Don’t skip this step!
• Fresh cheese matters: Pre-grated cheese contains anti-caking agents that can prevent proper melting. Always grate your Pecorino Romano fresh.
• Heat control: Adjust the red pepper flakes to your preference. Traditional Roman recipes often have a noticeable kick of heat.

Nutritional Information

Wine Pairing Suggestions for Bucatini All’Amatriciana

The bold flavors of this dish pair wonderfully with medium-bodied Italian red wines. Consider serving with:

• Montepulciano d’Abruzzo: Its cherry notes and moderate tannins complement the tomato sauce perfectly
• Chianti Classico: The acidity cuts through the richness of the guanciale
• Sangiovese: A classic pairing with tomato-based pasta dishes

Common Questions About Bucatini Pasta

What if I can’t find bucatini pasta?

While the hollow center of bucatini makes it ideal for this sauce, you can substitute with spaghetti, linguine, or even pappardelle in a pinch. Each will provide a slightly different eating experience but will still be delicious.

Is this dish spicy?

Traditional Bucatini All’Amatriciana has a moderate level of heat from the red pepper flakes. You can adjust the amount to suit your preference or omit them entirely for a milder version.

Can I make this ahead of time?

The sauce can be made up to 2 days ahead and refrigerated. However, for the best texture, cook the bucatini fresh when you’re ready to serve. Reheat the sauce and continue with the recipe from step 8.

Whether you’re hosting an intimate dinner party or simply treating yourself to an authentic Italian meal, bucatini All’Amatriciana delivers bold flavors that transport you straight to the cobblestone streets of Rome with every twirl of your fork.

Adapted from AllRecipes