My F&W
quick save (...)
Bucatini all'Amatriciana
© Simon Watson

Bucatini all'Amatriciana

  • SERVINGS: 12

This dish originated in a hill town outside Rome called Amatrice. Authentic bucatini all'amatriciana is made with tomatoes, Pecorino and guanciale, a type of pork fat. Here pancetta is substituted for the guanciale,.

  1. Two 35-ounce cans peeled Italian plum tomatoes
  2. 1/4 cup plus 2 tablespoons extra-virgin olive oil
  3. 1 large onion, finely chopped
  4. 2 small dried red chiles, stemmed and coarsely chopped
  5. 6 ounces pancetta, sliced 1/4 inch thick and cut into thin strips
  6. Salt
  7. 2 1/2 pounds bucatini or perciatelli pasta
  8. 1/2 cup plus 2 tablespoons freshly grated pecorino cheese, plus more for passing
  1. Working over a bowl, crush the tomatoes with your hands; reserve the juices.
  2. Heat the olive oil in a large skillet. Add the onion and chiles and cook over low heat until the onion is softened, about 10 minutes. Add the pancetta and cook, stirring occasionally, until the pancetta is lightly colored, about 10 minutes. Add the crushed tomatoes and their juices and simmer over moderately low heat, stirring often, until the sauce is thick, about 40 minutes. Season with salt.
  3. In a large pot of boiling salted water, cook the bucatini, stirring occasionally, until al dente. Drain the pasta and return it to the pot. Add the sauce and the pecorino and toss well. Transfer the pasta to two large serving bowls and serve hot. Pass additional pecorino at the table.

Suggested Pairing

The ripe fruit of a medium-bodied white, like a Greco di Tufo, will point up the tomato flavors and the saltiness of the sautéed pancetta.

You Might Also Like


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.