Prepare to embark on a mouthwatering journey through the heart of Italian cuisine with the legendary Amatriciana sauce! This legendary Roman dish is not just a recipe—it's a symphony of flavors that will transport you straight to the cobblestone streets of Italy. With its perfect balance of crispy guanciale, rich San Marzano tomatoes, and sharp Pecorino Romano, this classic pasta sauce is about to become your new obsession. Get ready to impress your dinner guests and elevate your home cooking with a dish that has centuries of culinary tradition behind every delicious bite!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 400g bucatini pasta
- 150g guanciale, diced
- 400g canned San Marzano tomatoes
- 100g Pecorino Romano cheese, grated
- 1 small onion, finely chopped
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Begin by preparing your ingredients. Dice the guanciale into small, uniform cubes. Finely chop the onion and grate the Pecorino Romano cheese. Open the can of San Marzano tomatoes and crush them roughly with a fork.
- Place a large, heavy-bottomed skillet over medium heat. Add the diced guanciale and cook slowly, allowing the fat to render out gradually. Stir occasionally to ensure even cooking and prevent burning.
- Once the guanciale turns golden and crispy, and has released its flavorful fat, add the finely chopped onion. Sauté until the onion becomes translucent and soft, about 3-4 minutes.
- Add the crushed San Marzano tomatoes to the skillet. Stir well to combine with the guanciale and onion. Season with salt and freshly ground black pepper to taste.
- Reduce the heat to low and let the sauce simmer gently for approximately 20-25 minutes, stirring occasionally. The sauce should thicken and develop a rich, deep flavor.
- While the sauce is simmering, bring a large pot of salted water to a rolling boil. Add the bucatini pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- Drain the pasta, reserving a small cup of pasta cooking water. Add the bucatini directly to the sauce, tossing and stirring to coat the pasta thoroughly. If the sauce seems too thick, add a little reserved pasta water to achieve the desired consistency.
- Remove the skillet from heat and generously sprinkle with grated Pecorino Romano cheese. Toss once more to ensure even distribution of cheese.
- Serve immediately in warmed pasta bowls, with an additional sprinkle of Pecorino Romano and freshly ground black pepper on top. Enjoy your authentic Amatriciana alla Bucatini!
Tips
- • Use authentic guanciale if possible—it makes a world of difference compared to regular bacon • Always render the guanciale's fat slowly to achieve that perfect crispy texture • Don't rush the sauce—low and slow cooking develops the most incredible depth of flavor • Reserve some pasta water to help create a silky, clingy sauce • Use freshly grated Pecorino Romano for the most intense cheese flavor • Make sure your pasta is cooked al dente to maintain the perfect texture • Serve immediately for the best taste and presentation • For an extra touch of authenticity, warm your serving plates before plating
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
