Bucatini with Amatriciana sauce

Bucatini with Amatriciana sauce (Bucatini all’Amatriciana), are a typical first course of the Italian cuisine, simple and easy to prepare.

The original recipe for bucatini alla Amatriciana calls for the use of guanciale di Amatrice. Nothing is added to the soffritto, neither garlic nor onion. Hot chili pepper is used.

But like many regional Italian recipes, there is a diatribe about the exact ingredients to be used. This depends on the various reasons they use the typical ingredients of their area.

That being said for example, spaghetti is used in Naples compared to bucatini in Rome.

There are those who use onion or garlic in the soffritto, black pepper instead of hot chili pepper or bacon instead of guanciale.

But, as you can well see, in the end the ingredients are more or less the same, they only differ in their origin of production.

The fact is that, bucatini alla Amatriciana, are a dish that unites everyone at the table, for its simplicity but with a strong and intense taste, typical characteristics of traditional Italian recipes.

And if you want to try another traditional Italian recipe, check out the recipe for spaghetti alla carbonara. Directly from my Italian blog. Read the recipe in Italian/Leggi la ricetta in italiano: Spaghetti alla carbonara, traditional Italian recipe/ Spaghetti alla carbonara, ricetta della tradizione italiana

Bucatini with Amatriciana sauce

Video recipe of the day

  • DifficultyEasy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Serving4
  • Cooking methodStove
  • CuisineItalian


400 g bucatini (or spaghetti)
150 g pancetta (guanciale di Amatrice or pork jowl, bacon)
5 san Marzano tomatoes (or peeled tomatoes or 400 g peeled tomatoes)
100 g pecorino romano (greated or parmesan cheese)
1 glass dry white wine
q.s. extra-virgin olive oil
salt (to taste)
q.s. chili pepper (1 small piece – peperoncino, to taste)


1 Pan

How to prepare Bucatini alla Amatriciana

Prepare the soffritto

Cut the guanciale into strips and fry it in a pan with extra-virgin olive oil and chopped chilli pepper.

When the guanciale is almost transparent, add the dry white wine and let it evaporate over a high flame. Remove the pieces of guanciale from the pan and place them on a plate, keeping them warm.

Prepare the sauce

Blanch the tomatoes for 5 minutes then peel them, remove the seeds and cut them into small pieces.

In the same pan with the cooking fat, place the tomatoes and cook for 5 minutes, then add the guanciale. Continue cooking the sauce while the pasta is being cooked.

Cook the pasta (bucatini)

In a pot with plenty of salted water cook the pasta (bucatini). Drain al dente directly in the pan with the sauce.

Do not throw away the cooking water because you will need it again.

Bucatini with Amatriciana sauce

Add a ladleful of pasta cooking water to the pan. Stir the pasta well into the sauce and toss for a few minutes to flavor and mix all the ingredients well.

If the sauce is too dry, add more pasta cooking water.

Turn off the heat and sprinkle with grated pecorino cheese.

Serve immediately at the table with more pecorino on the side that each diner can add as desired.

Conservation of Bucatini with Amatriciana sauce

Leftover bucatini alla Amatriciana can be stored in the refrigerator for up to 2 days, sealed in an airtight container.
When ready to serve, heat them in a pan with a dash of water or broth.

If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.

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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.

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