Homemade Bucatini all’Amatriciana Recipe

Ever daydream about taking a quick trip to Italy without leaving your kitchen? I bring you Bucatini all Amatriciana! It’s a classic Italian pasta dish that hits just right.

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Named after the town of Amatrice, this Bucatini all Amatriciana sauce is famous in Rome and throughout the world!

Each slurp is loaded with porky goodness, fresh tomatoes (or san marzano tomatoes), and a sprinkle of pecorino romano cheese that’ll have you twirling your fork in delight.

“But wait,” you might think, “I’m no professional chef. Can I really make this?” Absolutely you can. And with just a handful of ingredients! We’re talking guanciale pork, tomatoes, dry white wine and a good chunk of pecorino cheese.

The rest is just pasta-cooking basics—boil a large pot of salted water and watch your bucatini turn al dente in 2-3 minutes more or less.

Don’t worry about fancy gear or hidden steps. As long as you can stir with a wooden spoon over medium-high heat, you’re good to go.

Then again, I sort of let Jeremy think it was a lot more work. Nothing wrong with letting him think I’m a master chef. HA! If you love a simple dish but want big flavor, this is a perfect choice.

Serve it for dinner, impress your friends, or keep it all to yourself. But trust me, the sauce is so tasty, you might find a “love affair” blossoming between you and this Bucatini all Amatriciana. 

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1. Top-Notch Flavor from Simple Ingredients: The original recipe calls for pork cheek called guanciale, combined with tomato sauce (often from san marzano tomatoes) and a little white wine. 
2. Bucatini’s Hollow Center: The hollow shape of bucatini—a “thick spaghetti” with a hole—allows it to absorb the sauce perfectly. 
3. Straightforward Cooking Method: You’ll cook the guanciale or pork belly in a large heavy skillet (or large pan) until golden brown, toss in crushed tomatoes, add red pepper flakes, and then mix in the pasta. 

• Olive oil
• Guanciale (or pancetta/bacon)
• Onion (optional)
• Red pepper flakes
• Salt
• Black pepper
• Dry white wine (like pinot grigio or sauvignon blanc)
• Crushed San Marzano tomatoes
• Bucatini pasta
• Pasta water (reserved)
• Pecorino romano cheese (freshly grated)

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1. Get the olive oil hot over medium heat in a large stock pot or Dutch oven.
2. Once hot, add the guanciale and cook until crispy, stirring occasionally, 8-10 minutes.
3. Add the onion and cook until translucent; stir often so it doesn’t burn, 8-10 minutes.
4. Add the garlic, red pepper flakes, salt, and pepper, and stir constantly until fragrant, 30 seconds to 1 minute.
5. Deglaze the pan with the white wine, and make sure to scrape off any bits off the bottom of the pan.
6. Add the crushed tomatoes, stir to combine, and simmer uncovered for 15-20 minutes until thickened; lower the heat if necessary.
7. While the sauce is simmering, cook the bucatini to al dente.
8. Once the pasta is done, reserve 1 cup of the pasta water on the side.
9. Add the pasta from the water directly into the sauce using tongs or something similar.
10. Stir to combine, add half of the pasta water, and stir vigorously until the noodles are well coated and the sauce has thickened.
11. Stir in the grated cheese and serve immediately.

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WHAT IS GUANCIALE?

It’s salt-cured pork jowl (yep, the cheek of the pig!).

It’s often used in amatriciana recipe and other traditional ingredients of Roman cooking like carbonara.

If it’s nowhere to be found in your grocery stores, you can use pancetta or bacon as a substitute.

WHAT IS BUCATINI?

Bucatini is a spaghetti-like pasta but with a tiny hole running through it—almost like a straw.

That “hollow center” helps hold sauce better, making each forkful extra saucy.

You could use other long pasta, but bucatini is the type of pasta that truly defines this dish.

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ANY ADDITIONS?

I would try the original at least once before changing things.

Then you’ll know what you’re working with.

• Crushed chili flakes: If you love heat, add a pinch more for a spicier sauce.
• Tomato paste: If you want a thicker sauce, stir in a tablespoon or so.
• Red onions: Sauté a few slices for a slight twist on the classic.
• Garlic cloves: Mince one or two if you love garlicky flavor—some original recipe versions do, some don’t.
• Pinch of sugar: If your tomatoes are very acidic, a tiny bit helps balance it.
• Parmigiano reggiano: Mix it with the pecorino romano cheese for a different cheese blend.
• Italian seasoning: If you’re feeling herb-happy, a dash won’t hurt.
• Squeeze of lemon juice: Some folks like a bright note to cut through the richness.
• Extra black pepper: This dish can handle a little peppery punch, especially if you enjoy pepper.
• Green herbs: Garnish with fresh parsley or basil for a color pop on your pasta sauce.

ANY SUBSTITUTIONS?

Yep! Let me know in the comments if you have any questions.

• Bacon or pancetta if you can’t find pork cheek—not 100% authentic, but close enough for a delicious meal.
• Spaghetti if bucatini is sold out—just remember you lose that hole in the middle, but the sauce still works.
• Medium heat vs. medium-high heat if you worry about burning the guanciale—just keep an eye on those browned bits.
• Kosher salt or table salt for your salted water—just taste to make sure it’s not too salty or too bland.
• Pinot grigio or sauvignon blanc for the white wine in the sauce—either is fine, or skip it if you prefer no wine at all.
• Crushed tomatoes from your local brand if you can’t find San Marzano—still good, but taste might vary slightly.

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Refrigerator
Leftover sauce or combined pasta can be placed in an airtight container for up to 3 days.

Reheat in a large pan or microwave with a splash of pasta water or plain water to loosen the sauce.

The pasta might soak up more sauce as it sits, so be prepared to add a little liquid.

Freezer
Sauce alone can freeze well for about 2 months in a sealed container.

The pasta itself isn’t ideal to freeze once mixed—cooked pasta can turn mushy after thawing.

But if you must freeze them together, expect a softer texture next time you reheat.

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This Bucatini all Amatriciana hits all the right notes: salty bites of pork cheek, tangy tomato-based sauce, a hint of red pepper flakes for heat, and that beloved hollow center of bucatini for extra sauce action.

Enjoy every twirl and slurp, and feel free to share with friends—if you’re willing!