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Bucatini all'Amatriciana

A classic Roman pasta dish.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course, Pasta
Cuisine: Italian
Keyword: pasta sauce
Servings: 6 people

Ingredients

  • 1 pound bucatini pasta
  • 1 cup guanciale diced
  • 1 tablespoon olive oil
  • 1 cup yellow onion minced
  • 2 tablespoons garlic minced
  • hot pepper flakes to taste
  • 2 tablespoons tomato paste
  • 28 ounce can diced tomatoes
  • ¼ teaspoon oregano dried
  • salt and pepper to taste
  • pecorino romano cheese freshly grated

Instructions

  • To a large pot of water, add salt and bring to a boil over high heat.
  • Add bucatini pasta and cook according to package direction until al dente.
  • Heat a large fry pan over medium heat. When hot, add olive oil and then diced guanciale. Saute for 4 minutes until the guanciale's fat renders out. The guanciale will start to turn golden and become crisp. Stir frequently.
  • Add the onion and saute until translucent, about 3 minutes.
  • Add garlic and cook for 2 minutes.
  • Add tomato paste, stir and cook for 1 minute.
  • Add diced tomatoes and oregano. Lower heat to a simmer and cook sauce for 10 minutes.
  • Add hot pepper flakes to taste.
  • Taste and adjust seasoning with salt and pepper.
  • Drain pasta reserving ¼ cup of the pasta water.
  • Add the pasta to the sauce and stir to combine. If the sauce seems dry, add some of the pasta water.
  • Plate the pasta and sauce in bowls and finish with a topping of freshly grated pecorino cheese.
  • Serve immediately.