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Bucatini all'Amatriciana is the most Roman of Roman pasta dishes served at lunch, and the thick, hollow bucatini is the pasta that Amatriciana truly belongs on. The hollow centre of each strand traps pockets of the bold tomato and guanciale sauce inside, so every bite delivers a concentrated burst of flavour rather than just coating the outside. The sauce is built on guanciale - cured pork cheek - whose fat renders to a translucent silk that is richer and more aromatic than any pancetta or bacon substitute. The tomatoes are kept simple, the cheese is Pecorino Romano rather than Parmesan, and the heat comes from dried chili rather than black pepper. Together they create a sauce of extraordinary economy - four principal flavours perfectly balanced - that demonstrates why Roman pasta is revered throughout Italy.
Prep
10 min
Cook
25 min
Total
35 min
Servings
4 srv
Difficulty
Easy
Calories
480 kcal
For 4 serving(s)
Per serving
Bring a large pot of well-salted water to the boil. Cut the guanciale into cubes or thick strips.
Place the guanciale in a cold, wide pan and render over medium heat for 8-10 minutes until the fat is liquid and the pieces are crisp and golden. Remove the guanciale with a slotted spoon and set aside.
Pour off most of the excess fat, leaving about 1 tablespoon. Add the chili flakes and stir for 30 seconds, then deglaze with the white wine. Reduce by half.
Add the crushed San Marzano tomatoes and a pinch of salt. Simmer on medium-low heat for 15-18 minutes until the sauce thickens and the oil begins to separate slightly.
Cook the bucatini until very al dente (it will finish in the sauce). Reserve a cup of pasta water before draining.
Return the guanciale to the sauce. Add the drained bucatini and toss over medium-high heat for 2 minutes, adding pasta water as needed, until the pasta is cooked through and the sauce clings to it.
Remove from heat and stir in half the Pecorino Romano. Serve with the remaining Pecorino and a crack of black pepper.
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