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Bucatini all’Amatriciana Recipe

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4.6 from 140 reviews

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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/bucatini-allamatriciana-recipe/