Description
Bucatini alla Amatriciana is a classic Roman dish featuring thick, chewy bucatini pasta coated in a rich tomato sauce with pancetta, Pecorino cheese, and a hint of spice.
Ingredients
Scale
- 12 oz bucatini pasta
- 4 oz pancetta or guanciale, diced
- 1 ½ cups crushed tomatoes
- ½ cup grated Pecorino Romano cheese
- 2 cloves garlic, minced
- ½ tsp red chili flakes
- 2 tbsp olive oil
- Salt & black pepper to taste
- 1 tbsp chopped basil or parsley (for garnish)
Instructions
- Cook bucatini until al dente; reserve ½ cup of pasta water.
- In a skillet, heat olive oil and sauté pancetta until crispy.
- Add garlic and chili flakes, stirring for 30 seconds.
- Pour in crushed tomatoes, season with salt and pepper, and simmer for 10–12 minutes until thick.
- Toss bucatini into the sauce with reserved pasta water and Pecorino until glossy and coated.
- Plate and sprinkle with extra cheese and chopped herbs.
- Serve immediately for a perfectly saucy bite.
Notes
- For a spicier dish, increase the amount of red chili flakes.
- Use guanciale for a more authentic flavor, if available.
- Fresh herbs can enhance the dish’s aroma and taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 30mg