How to make an authentic Bucatini all’Amatriciana. This classic Italian pasta dish is insanely delicious made with tomato, guanciale and pecorino cheese. It takes 20 minutes or less to make and is perfect comfort food for busy weeknights!
PREPARATION TIME
Ingredients
1.1 pounds bucatini pasta can also use spaghetti or rigatoni (400g)
1.5 cups guanciale (150g)
1 cup Pecorino Romano cheese grated (70g)
28 oz canned whole plum tomatoes (800g)
⅓ cup dry white wine (80ml)
½ teaspoon red pepper flakes (chilli flakes)
salt and pepper to taste
Instructions
Notes
Use guanciale if possible – it’s really worth getting your hands on guanciale to really taste an authentic amatriciana sauce, it’s also what’s used to make a classic Carbonara and Pasta alla Gricia and it adds a crazy amount of flavour!
Use reserved pasta water as needed – add a splash of reserved pasta water to emulsify your sauce if it has reduced too much and add flavour.
Taste before adding salt – guanciale can be heavily salted so you may not need to add additional salt to the sauce. Always taste the tomato sauce before adding the pasta and season it as needed.
Make in advance – you can make the sauce in advance (don’t add the pecorino) and store it in the fridge for 2-3 days. Reheat until piping hot then add the pasta and pecorino and toss everything together.
Storage – leftovers can be stored in the fridge for around 2 days.
