Before you cook
Background Recipe story & origin
Bucatini all'amatriciana originated in Amatrice, a mountain town in Lazio near the Abruzzo border. The dish evolved from gricia-guanciale, pecorino, and pepper-when tomatoes arrived in Italy from the Americas, with the first tomato-based version appearing in the late 18th century. Amatrice shepherds carried the non-perishable ingredients into the mountains. The dish achieved protected status (PAT designation) in 2015: guanciale (not pancetta or bacon), pecorino (not Parmigiano), and tomatoes. The 2016 earthquake devastated Amatrice; restaurants worldwide held fundraisers featuring the dish. Debate continues over whether onion belongs (most purists say no). The sauce should be light, barely coating the thick, hollow bucatini.
Before you start Equipment you'll need
- large pot — Provides ample space and rolling boil for cooking pasta until perfectly al dente texture
- large skillet — Provides even heat for rendering guanciale and building rich tomato sauce with proper temperature control
Safety Safety & allergen notes
- Use caution with hot surfaces and oils.
- Ensure proteins are cooked to safe internal temperatures.
Non-negotiables Rules for success
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Render the guanciale
Cook guanciale in skillet over medium heat (325-350°F surface) until fat renders and meat is crispy,...
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Build the sauce
Add chili flakes to fat. Add wine, cook until evaporated. Add tomatoes. Simmer 15 minutes. Return gu...
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Cook the pasta
Cook bucatini in well-salted water until al dente. Reserve 1 cup pasta water.
Prep Get set first
About 10 min of prep
- Prepare large pot
- Prepare large skillet
This recipe takes about 30 minutes total.
Ingredients
Instructions
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Render the guanciale
Cook guanciale in skillet over medium heat (325-350°F surface) until fat renders and meat is crispy, 8-10 minutes. Remove guanciale, reserve fat.
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Build the sauce
Add chili flakes to fat. Add wine, cook until evaporated. Add tomatoes. Simmer 15 minutes. Return guanciale.
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Cook the pasta
Cook bucatini in well-salted water until al dente. Reserve 1 cup pasta water.
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Combine and serve
Toss pasta with sauce and half the Pecorino. Add pasta water as needed to loosen. Serve with remaining cheese.