Bucatini all’Amatriciana Recipe

Introduction

Bucatini all’Amatriciana is a classic Italian pasta dish bursting with rich flavors from crispy pancetta, tangy tomatoes, and a hint of spice. This satisfying recipe is perfect for a comforting weeknight meal that feels special without requiring hours in the kitchen.

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 the bucatini until al dente following the package directions. Before draining, reserve ½ cup of the pasta cooking water.
2. Step 2: In another large pot over medium heat, cook the pancetta until crispy, about 10 minutes. Use a slotted spoon to transfer the pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from the pot.
3. Step 3: Add the chopped onions to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and ½ teaspoon crushed red pepper flakes, cooking for 1 more minute until fragrant.
4. Step 4: Add the crushed tomatoes and butter, bring the sauce to a simmer, and cook for 10 minutes. Season with salt, freshly ground black pepper, and additional red pepper flakes to taste.
5. Step 5: Add the cooked pasta, ¼ cup of reserved pasta water, and the crispy pancetta to the sauce. Toss to combine, adding more pasta water as needed to loosen the sauce and help it cling to the bucatini.
6. Step 6: Serve immediately, topped generously with freshly grated Pecorino and chopped basil for a bright finish.

Tips & Variations

• For a smoother sauce, blend the crushed tomatoes briefly before simmering.
• Substitute pancetta with guanciale for a more authentic Amatriciana flavor.
• If you prefer less spice, reduce the crushed red pepper flakes or omit them entirely.
• Add a splash of red wine to the sauce after cooking the onions for extra depth.

Storage

Store any leftover Bucatini all’Amatriciana in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water to loosen the sauce as needed to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, bucatini works best because its hollow center holds the sauce well, but you can substitute spaghetti, rigatoni, or other long pasta shapes if needed.

Is pancetta necessary for this dish?

Pancetta provides the signature flavor and texture, but if unavailable, guanciale is a traditional alternative. In a pinch, good quality bacon can be used, though it will change the flavor slightly.

Bucatini all’Amatriciana Recipe

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Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini noodles tossed in a rich, spicy tomato sauce made with crispy pancetta, onions, garlic, and red pepper flakes. Finished with butter and topped with freshly grated Pecorino cheese and basil, this flavorful recipe is perfect for a comforting and authentic Italian meal.

• Author: Jeannette
• 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

Ingredients

• Kosher salt, to taste
• 1 lb. bucatini pasta
• 6 oz. pancetta, cut into 1/2-inch 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
• Freshly grated Pecorino cheese, for garnish
• Freshly chopped basil, for garnish

Instructions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, following the package instructions. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
2. Cook the pancetta: In a separate large pot over medium heat, cook the pancetta pieces until they are crispy, about 10 minutes. Use a slotted spoon to transfer the pancetta onto a paper towel–lined plate to drain excess fat.
3. Sauté the aromatics: Discard all but 2 tablespoons of the rendered pancetta fat from the pot. Add the chopped onions to the pot and cook until softened, about 5 minutes. Then add the minced garlic and ½ teaspoon crushed red pepper flakes and sauté until fragrant, about 1 more minute.
4. Prepare the sauce: Pour in the crushed tomatoes and add the tablespoon of butter to the pot. Stir everything together and bring the mixture to a simmer. Let it cook gently for 10 minutes, allowing the flavors to meld. Season the sauce with kosher salt, freshly ground black pepper, and additional red pepper flakes if desired.
5. Toss pasta with sauce: Add the cooked bucatini, ¼ cup of the reserved pasta water, and the crispy pancetta back into the pot with the sauce. Toss everything together until the pasta is well coated and the sauce clings nicely, adding more pasta water as needed to loosen and bind the sauce.
6. Serve: Divide the pasta among plates and garnish generously with freshly grated Pecorino cheese and chopped fresh basil. Serve immediately while warm.

Notes

• Be careful not to overcook the pancetta; crispy but not burnt is best for texture and flavor.
• Adjust the amount of red pepper flakes to your preferred spice level.
• Use good quality crushed tomatoes for a richer sauce.
• If Pecorino is unavailable, Parmesan can be used as an alternative.
• Reserve pasta water is key to adjusting sauce consistency and ensuring it clings well to the bucatini.

Keywords: Bucatini, Amatriciana, Italian pasta recipe, pancetta pasta, spicy tomato sauce, authentic Italian, bucatini all’amatriciana