Traditional Bucatini all'Amatriciana Recipe
Prep Time:
5 minutes
Cook Time:
30 minutes
Servings:
4 Servings
Ingredients
  • 1 tablespoon olive oil
  • ½ pound guanciale, sliced into 1-inch pieces
  • 1 tablespoon chopped Calabrian chiles
  • ½ cup white wine
  • 1 (28-ounce) can whole peeled San Marzano tomatoes
  • 1 teaspoon salt, plus more for the pasta water
  • 1 pound bucatini pasta
  • 1 teaspoon cracked black pepper
  • ¼ cup grated Pecorino Romano
Directions
  1. Heat the oil in a skillet over medium heat. Once hot, add the guanciale and cook until golden and crispy on either side, about 5 minutes. Once cooked, add the Calabrian chiles and stir to combine.
  2. Pour in the wine and bring to a simmer. Reduce, stirring occasionally, until wine is almost completely evaporated.
  3. Crush the tomatoes by hand and add to the skillet. Season with 1 teaspoon each salt and pepper, then bring to a simmer. Turn the heat to low and stir occasionally to avoid burning.
  4. While the tomato sauce is cooking, cook the bucatini to package directions for al dente, about 7-9 minutes, salting the pasta water generously while it boils. Reserve 1 cup of pasta water, then drain.
  5. Once the bucatini is cooked and the tomato sauce is thick, add the pasta to the tomato sauce. Splash in the pasta water, one splash at a time, until sauce marries the pasta. Remove from the heat and toss in the pecorino Romano.
  6. Serve with basil and extra pecorino, if desired.