How to Make BUCATINI ALL'AMATRICIANA | Pasta All'Amatriciana Recipe

guanciale

🥗Healthier: pancetta

💰Cheaper: bacon

Pancetta offers a similar flavor profile, while bacon is more accessible.

Pecorino Romano cheese

🥗Healthier: Parmesan cheese

💰Cheaper: Grana Padano

Parmesan provides a lower-fat option, while Grana Padano is often less expensive.

Bring a large pot of water to a boil.

Clean the guanciale by removing the skin and cut it into small pieces, but not too small.

Heat a pan over medium heat and add the guanciale, cooking until it releases its fat.

Add a small amount of white wine to the guanciale and let it simmer for about 1.5 to 2 minutes until the alcohol burns off.

Crush the San Marzano tomatoes and add them to the pan with the guanciale.

Add a pinch of salt to the sauce, being careful not to make it too salty due to the guanciale's flavor.

Let the sauce cook for about 10 to 15 minutes.

Once the water is boiling, add salt to the water and then add the bucatini pasta, cooking it for 8 minutes until al dente.

Taste the sauce and pasta to adjust seasoning if necessary.

Transfer the cooked bucatini to the sauce and mix well.

Turn off the heat and add a generous amount of grated Pecorino Romano cheese, mixing until combined.

Serve the pasta with additional Pecorino Romano cheese on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens