Bucatini all’Amatriciana Recipe

Introduction

Bucatini all’Amatriciana is a classic Italian pasta dish known for its rich, savory flavors. Featuring crispy pancetta, tangy tomatoes, and a hint of spice, this recipe brings a taste of Rome right to your kitchen. It’s simple to make yet impressively delicious.

Ingredients

• Kosher salt
• 1 lb. bucatini
• 6 oz. pancetta, cut into 1/2″ pieces
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes, plus more to taste
• 1 (28-oz.) can crushed tomatoes
• 1 Tbsp. butter
• Freshly ground black pepper
• Freshly grated Pecorino, for garnish
• Freshly chopped basil, for garnish

Instructions

1. Step 1: In a large pot of boiling salted water, cook bucatini until al dente according to package directions. Reserve ½ cup of the pasta water before draining.
2. Step 2: In another large pot over medium heat, cook pancetta until crispy, about 10 minutes. Use a slotted spoon to transfer pancetta to a paper towel–lined plate.
3. Step 3: Drain all but 2 tablespoons of fat from the pot. Add the chopped onions and cook until soft, about 5 minutes. Stir in garlic and crushed red pepper flakes, cooking until fragrant, about 1 minute.
4. Step 4: Add crushed tomatoes and butter to the pot. Bring to a simmer and cook for 10 minutes. Season with salt, freshly ground black pepper, and more red pepper flakes if you like extra spice.
5. Step 5: Return the cooked pasta, ¼ cup of reserved pasta water, and pancetta to the sauce. Toss everything together to combine, adding more pasta water if needed to loosen and bind the sauce to the pasta.
6. Step 6: Serve immediately, topped generously with freshly grated Pecorino and chopped basil.

Tips & Variations

• Use guanciale instead of pancetta for an authentic Roman flavor.
• If you prefer less heat, reduce the amount of crushed red pepper flakes or omit altogether.
• For a richer sauce, stir in a splash of white wine before adding the tomatoes.
• Fresh basil can be swapped with flat-leaf parsley for a different herbal note.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce. Pasta may absorb sauce and dry out if stored too long, so fresh is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pasta if I don’t have bucatini?

Yes, spaghetti or rigatoni work well as substitutes since they hold the sauce nicely.

Is pancetta the same as bacon?

Not exactly. Pancetta is Italian cured pork belly that is not smoked, unlike most bacon, which has a smoky flavor.

Bucatini all’Amatriciana Recipe

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Bucatini all’Amatriciana is a classic Italian pasta dish from the town of Amatrice, featuring bucatini pasta tossed in a savory sauce made with crispy pancetta, crushed tomatoes, and a hint of red pepper flakes. This flavorful, slightly spicy pasta is finished with butter, Pecorino cheese, and fresh basil for a comforting and authentic Italian meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pasta

• 1 lb. bucatini
• Kosher salt, for boiling water

For the Sauce

• 6 oz. pancetta, cut into 1/2” pieces
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes, plus more to taste
• 1 (28-oz.) can crushed tomatoes
• 1 Tbsp. butter
• Freshly ground black pepper, to taste

For Garnish

• Freshly grated Pecorino cheese
• Freshly chopped basil

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the bucatini until al dente according to package instructions. Before draining, reserve ½ cup of the pasta cooking water for later use.
2. Prepare the pancetta and aromatics: In a separate large pot over medium heat, cook the pancetta pieces until crispy, about 10 minutes. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate to drain. Remove all but 2 tablespoons of the rendered fat from the pot.
3. Sauté onions, garlic, and spices: Add the chopped onion to the pot with the reserved pancetta fat and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and ½ teaspoon crushed red pepper flakes, cooking until fragrant, about 1 minute.
4. Simmer the sauce: Pour in the crushed tomatoes and add the butter. Bring the mixture to a simmer and let it cook gently for 10 minutes to develop flavor. Season the sauce with kosher salt, freshly ground black pepper, and additional red pepper flakes if desired.
5. Combine pasta with sauce: Add the cooked bucatini, ¼ cup of reserved pasta water, and the crispy pancetta back into the pot with the sauce. Toss everything together thoroughly, adding more pasta water as needed to loosen the sauce and help it cling to the pasta.
6. Serve: Plate the pasta and generously top with freshly grated Pecorino cheese and a sprinkle of freshly chopped basil. Serve immediately for the best flavor and texture.

Notes

• Reserve some pasta water to adjust the sauce consistency for a perfectly smooth and clingy texture.
• Pancetta can be substituted with guanciale for a more traditional Amatriciana flavor.
• Adjust the red pepper flakes according to your desired level of spiciness.
• Use freshly grated Pecorino Romano cheese for authentic taste and better melting.
• Leftover pasta can be stored in an airtight container in the refrigerator for up to 2 days.

Keywords: Bucatini all’Amatriciana, Italian pasta recipe, pancetta pasta, spicy tomato sauce pasta, traditional Italian dishes