Bucatini all'Amatriciana (Guanciale and Tomato Pasta)
Local name: Bucatini all'amatriciana
In short: Bucatini in a sauce of crisp guanciale, tomato, white wine and pecorino, with a touch of chili. A Roman classic that comes together in 30 minutes. It takes about 35 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 650 kcal
Amatriciana takes its name from the town of Amatrice, in the hills northeast of Rome, and it is one of the pillars of Roman cooking. Guanciale is rendered until crisp, a splash of white wine and canned tomatoes make a short sauce, and pecorino romano finishes it. A little dried chili gives gentle heat. Bucatini, the thick hollow spaghetti, is the usual pasta, though rigatoni or spaghetti work just as well.
Instructions
- Put the guanciale in a cold wide pan over medium heat. Cook for 8 to 10 minutes, stirring, until the fat has melted and the strips are golden and crisp outside but still a little chewy inside. Lift the guanciale out with a slotted spoon and set it aside, leaving the fat in the pan.
- Add the chili to the fat and let it sizzle for 15 seconds, then pour in the wine. Let it bubble for 2 minutes until reduced by about half.
- Add the tomatoes with a pinch of salt. Simmer over medium heat for 12 to 15 minutes, stirring often, until the sauce is thick and a little oil separates at the edges.
- Meanwhile, cook the bucatini in salted boiling water until 1 minute short of al dente. Reserve a mug of pasta water, then drain.
- Return most of the guanciale to the sauce, add the pasta and toss over medium heat for 1 minute, adding pasta water as needed so the sauce clings.
- Take the pan off the heat, stir in the pecorino and a few grinds of pepper. Serve topped with the remaining guanciale and more cheese.
Tips
- No guanciale? Use unsmoked pancetta and add a spoonful of olive oil to the pan, since pancetta releases less fat.
- The strict Amatrice version has no onion or garlic and relies on guanciale and tomato for flavor. Some Roman cooks add a little onion, which makes the sauce sweeter.
Questions and answers
What is the difference between amatriciana and carbonara?
Both start with crisp guanciale and finish with pecorino. Amatriciana has a tomato and wine sauce with chili, while carbonara uses egg yolks and black pepper and has no tomato.
Can I use bacon instead of guanciale?
You can, but smoked bacon changes the flavor. Unsmoked pancetta is the closest substitute, and you may need a little olive oil because it is leaner.
How spicy is amatriciana?
Mildly. One small dried chili or half a teaspoon of flakes gives warmth without real heat. Add more if you like it hotter, or leave it out for children.
How long does it take to make Bucatini all'Amatriciana (Guanciale and Tomato Pasta)?
About 35 min in total: 10 min of preparation and 25 min of cooking.
How many calories are in Bucatini all'Amatriciana (Guanciale and Tomato Pasta)?
About 650 kcal per serving, with 21 g of protein, 78 g of carbohydrates and 28 g of fat. These values are estimates.
Nutrition per serving
| Calories | 650 kcal |
|---|---|
| Protein | 21 g |
| Carbohydrates | 78 g |
| Fat | 28 g |
| Fiber | 5 g |
| Sugar | 6 g |
| Sodium | 1250 mg |
Estimated values, calculated from the ingredients.
