School of Rocco: How to Make Bucatini all’Amatriciana Like a Roman Chef 🍝🔥

Video Description

Welcome back to School of Rocco — where we don’t mess around with the classics. In this episode, I’m showing you how to make Bucatini all’Amatriciana the real way: 🐖 Guanciale, not pancetta 🧀 Pecorino Romano, no Parm 🍅 San Marzano tomatoes 🔥 And absolutely zero garlic or cream This is one of the original Roman pasta dishes and it’s all about technique. Watch the full episode, cook along, and tag me when you nail it. #SchoolOfRocco #BucatiniAllAmatriciana #RoccoDiSpirito #ItalianCooking #PastaRecipe #HowToCook #RomanFood School of Rocco: Bucatini all’Amatriciana 🇮🇹🔥 Serves: 2 Time: 30 minutes Difficulty: Easy if you follow the rules 🧂 Ingredients: • 200g (7 oz) bucatini • 100g (3.5 oz) guanciale, cut into thin batons • 1 tbsp olive oil (only if guanciale is very lean) • 1 pinch crushed red pepper flakes • 400g (14 oz) peeled San Marzano tomatoes, crushed by hand • 50g (½ cup) Pecorino Romano, finely grated • Kosher salt, to taste ⸻ 🔥 Method: 1. Render the guanciale • Place guanciale in a cold pan over medium heat. • Cook until golden and crisp, about 6–8 minutes. • If using very fatty guanciale, pour off a little fat, leaving just enough to coat the sauce. 2. Add chili and tomatoes • Add a pinch of red pepper flakes. • Stir in crushed tomatoes. Bring to a simmer. • Simmer gently for 10–15 minutes, until slightly thickened. Salt only if needed (guanciale and cheese are salty). 3. Cook the pasta • Boil bucatini in well-salted water until just shy of al dente. Reserve ½ cup pasta water. 4. Finish the dish • Transfer pasta to sauce. Toss to coat. • Add a splash of pasta water to loosen, if needed. • Stir in Pecorino Romano off heat. Toss vigorously until creamy and emulsified. 5. Serve • Plate immediately. Top with more Pecorino and a twist of black pepper if desired. • Eat like a Roman: fast and with passion