Bucatini all’Amatriciana

Guests at Tuscany’s Podere Palazzo can take classes from chefs Iside Maria de Cesare and Romano Gordini at their La Parolina restaurant to learn to make classics like this pasta. True all’amatriciana sauce is made with guanciale (cured pork cheeks), but pancetta is a fine, easy-to-find substitute.

  • Active:
  • Total Time:
  • Servings: 4

Related Video

More Videos
How to Make Fresh Grated Pasta


  • 1/4 cup extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 1/4 pound guanciale or pancetta, cut into 1/2-by- 1/4-inch strips (see Note)
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons dry white wine
  • One 14.5-ounce can whole peeled tomatoes with their juices, crushed
  • Salt
  • Freshly ground pepper
  • 10 ounces bucatini
  • Freshly grated Pecorino Romano cheese

How to make this recipe

  1. In a large, deep skillet, heat the oil. Add the onion and cook over moderately low heat until very soft, 7 minutes. Add the <em>guanciale</em> and cook until translucent, 3 minutes. Add the vinegar, wine, tomatoes and 2 tablespoons of water and simmer until thick, 30 minutes. Season with salt and pepper.

  2. In a pot of salted boiling water, cook the bucatini until al dente; reserve 2 tablespoons of the cooking water. Drain the pasta, add it to the sauce along with the reserved cooking water and cook over moderate heat, stirring, for 1 minute. Remove the skillet from the heat and stir in 3 tablespoons of cheese. Serve right away, passing more cheese at the table.


Guanciale is available at Italian markets or online at salumeriarosi.com.

Suggested Pairing

Brunello from Montalcino is great with meaty pastas.

Photo © Marcus Nilsson Published September 2012

493858 recipes/bucatini-all’amatriciana 2013-12-06T23:14:08+00:00 italian|pasta-and-noodles|4|weeknight-dinner september-2012 recipes,bucatini-all’amatriciana 493858 Internal Server Error

Aggregate Rating value: 0

Review Count: 0

Worst Rating: 0

Best Rating: 5