New recipes

Bucatini all'Amatriciana

Bucatini all'Amatriciana

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

This classic sauce takes its spiciness from black pepper and dried chiles and its depth of flavor from guanciale, Italian salt-cured pork jowl. If you can't find it, use pancetta, which is available at better supermarkets.


  • 2 Tbsp. extra-virgin olive oil
  • 4 oz. thinly sliced guanciale, pancetta, or chopped unsmoked bacon
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. freshly ground black pepper
  • 1 28-oz. can peeled tomatoes with juices, crushed by hand t
  • 12 oz. dried bucatini or spaghetti
  • 1/4 cup finely grated Pecorino (about 1 oz.)

Recipe Preparation

  • Heat oil in a large heavy skillet over medium heat. Add guanciale and sauté until crisp and golden, about 4 minutes. Add pepper flakes and black pepper; stir for 10 seconds. Add onion and garlic; cook, stirring often, until soft, about 8 minutes. Add tomatoes, reduce heat to low, and cook, stirring occasionally, until sauce thickens, 15-20 minutes.

  • Meanwhile, bring a large pot of water to a boil. Season with salt; add the pasta and cook, stirring occasionally, until 2 minutes before al dente. Drain, reserving 1 cup of pasta cooking water.

  • Add drained pasta to sauce in skillet and toss vigorously with tongs to coat. Add 1/2 cup of the reserved pasta water and cook until sauce coats pasta and pasta is al dente, about 2 minutes. (Add a little pasta water if sauce is too dry.) Stir in cheese and transfer pasta to warmed bowls.

Recipe by Sarah Tenaglia, Selma Brown Morrow,

Nutritional Content

One serving contains: Calories (Kcal) 524.6 %Calories From Fat 25.2 Fat (G) 14.7 Saturated Fat (G) 4.0 Cholesterol (Mg) 14.7 Carbohydrates (G) 75.9 Dietary Fiber (G) 6.0 Total Sugars (G) 7.4 Net Carbs (G) 69.9 Protein (G) 19.4 Sodium (Mg) 757.8Reviews SectionI make this all the time, omitting the black pepper, using a whole onion, 6oz. guanciale, more cheese and a whole pound of pasta. 12 oz. of pasta for four servings would make only a small portion per person. I don’t know about authenticity but it’s delicious!AnonymousVancouver06/29/20Agreed that I could do without the onions and a bit more on the red pepper flakes, but delicious nonetheless!AnonymousSingapore04/16/20Both onions and garlic are fairly common in the Roman version of the dish; I’ve seen onions in a version of the recipe from a Roman cookbook from the 1930s. It may not be how they do it in Amatrice, but it’s an incredibly common dish in Rome, right up there with carbonara and cacio e pepe, and the Roman version is just as valid. The recipe is absolutely fine.eetsmakelijkcanada07/31/19Sorry, but the recipe is completely wrong. Real amatriciana does not require either garlic or onions, and there is no black pepper, only a bit of hot pepper if wanted. And besides is much easier than this one. After "guanciale" (preferably) is ready you just add a bit dry white wine to it (preferably AFTER previously eliminating the alcohol from it) and let it soak in it a few minutes. After that, remove the guanciale from the pan and put it aside and, in the SAME pan add the peeled tomatoes, previosly broken up by hand and let dry a few minutes to loose the excess water. After about five minutes add the guanciale back into the pan.In the meantime boil the spaghetti and then when ready put them into the pan. Add pecorino cheese and mix.EndThis is one of my favorite recipes. I cannot comment on how "authentic" it is, but I will say it is certainly mighty tasty. I follow the recipe ALMOST to a T... before adding tomatoes, I add about 1 cup of white wine, usually Pinot Grigio (since that is what I like) and reduce for a few minutes, then add tomatoes, etc. Also, right at the end, again just because, I add some fresh basil, chiffonade. My guests rave about this recipe and always ask for the recipe. THANKS, Bon Appetit!There's too much onion. It cuts the brightness of the tomato. My old Italian recipe calls for a "piece of onion," not 3/4 cup. The 1/2 teaspoon of pepper flakes is also too much, good for an "arrabbiata" but too spicy for "amatriciana." Definitely use guanciale if you're lucky enough to have access to it.AnonymousFayetteville02/03/19I live in Italy and can assure that onion and garlic have nothig to do with the true and traditional Amatriciana.In any case the preparation is correct. Try it without the two intruders and would be perfectitalianladyLivorno, Tuscany - Italy11/20/17Recipe was fantastic, used pancetta. Sautéed 6 jumbo shrimp with pancetta and removed when pink, added back to sauce 5 minutes before it was done. Excellent !!AnonymousNorth Kingstown rhode island11/14/17Made this today. Followed the recipe to the T. Used pancetta. It’s amazing!!! brought me back to Rome.AnonymousLOS ANGELES 10/31/17