Bucatini all’Amatriciana: The Authentic Roman Pasta Recipe with Crispy Guanciale, Pecorino Romano, and Rich Tomato Sauce
Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini, crispy guanciale, tomatoes, Pecorino Romano cheese, and freshly cracked black pepper. The rich tomato sauce is infused with the savory flavor of rendered guanciale fat, creating a beautifully balanced meal that's both simple and elegant. Ready in about 40 minutes, this authentic Roman favorite is perfect for family dinners, special occasions, or anyone seeking a true taste of Italy.
Ingredients
For the Pasta
- 12 ounces (340 g) bucatini pasta
- Salt, for boiling water
For the Amatriciana Sauce
- 6 ounces (170 g) guanciale, cut into small strips or cubes
- 2 tablespoons extra virgin olive oil (optional if the guanciale is lean)
- 1 teaspoon crushed red pepper flakes (optional)
- 1 can (28 ounces) San Marzano whole tomatoes, crushed by hand
- ½ teaspoon freshly ground black pepper
- Salt, to taste (use sparingly, as the guanciale and cheese are naturally salty)
For Serving
- 1 cup freshly grated Pecorino Romano cheese
- Extra freshly cracked black pepper
- Fresh parsley (optional garnish)
Instructions
- Bring a large pot of lightly salted water to a boil and cook the bucatini until al dente according to the package instructions.
- Reserve 1 cup of the pasta cooking water before draining.
- Meanwhile, heat a large skillet over medium heat.
- Add the guanciale and cook for 8–10 minutes until crispy and golden, allowing the fat to render.
- If using, stir in the crushed red pepper flakes and cook for 30 seconds.
- Add the crushed tomatoes and black pepper to the skillet. Simmer gently for about 15 minutes, stirring occasionally.
- Taste the sauce and season lightly with salt if needed.
- Add the cooked bucatini to the sauce and toss until evenly coated.
- Gradually add a little reserved pasta water if needed to loosen the sauce.
- Remove the pan from the heat and sprinkle in most of the Pecorino Romano cheese, tossing until well combined.
- Serve immediately with the remaining Pecorino Romano and freshly cracked black pepper.
Notes
- Guanciale is the traditional choice for authentic flavor.
- San Marzano tomatoes provide natural sweetness and balanced acidity.
- Freshly grated Pecorino Romano melts and blends more smoothly.
- Avoid adding garlic or onions to stay true to the traditional recipe.
- Cook the pasta just until al dente.
- Reserve pasta water before draining to adjust the sauce consistency.
- Toss the pasta thoroughly so every strand is coated.
- Serve immediately for the best taste and texture.