Italian
Bucatini all'Amatriciana
“Bucatini all'Amatriciana features thick hollow pasta cloaked in a spicy, savory sauce of guanciale, tomato, and Pecorino Romano.”
Easy30 min
Where it comes from
Hailing from the town of Amatrice in Lazio, this dish is a classic of Roman cuisine, combining the region's prized guanciale with the sharpness of Pecorino Romano and the warmth of chili pepper.
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On the Palate
What goes into it
Proteins
Herbs & Spices
Grains & Staples
Dairy & Fats
Sauces & Condiments
How it's made
- 1
Dice the guanciale and sauté until crispy.
- 2
Add sliced onion and cook until translucent.
- 3
Stir in crushed tomatoes and a pinch of chili pepper.
- 4
Simmer the sauce until thickened.
- 5
Cook bucatini until al dente, then toss with the sauce and Pecorino Romano.
