Romans have a way with pasta, making so many incredible recipes. But one of my favorites is Bucatini all’Amatriciana. Amatriciana is cooked with the amazing flavors of guanciale, tomato sauce, pecorino romano cheese, and the bucatini pasta is perfect for it. This pasta noodle has a hole running through the middle to soak up all the flavors of the sauce from the inside out.
This recipe is authentic but with one small twist – do you think my added ingredient takes this to a new level?
Watch the Bucatini all’Amatriciana video recipe:
How to make BUCATINI ALL’AMATRICIANA Like an Italian
Vincenzo’s Plate Tips
Cooks For Three People
If you’re looking for a dish perfect for a family dinner, this is the one for you! This recipe cooks for three people. If you have more than three people at the table, add 100 grams more pasta for each additional person and adjust the recipe accordingly.
The Secret Ingredient
My twist on this recipe is cherry tomatoes! Some people will argue that this goes against the traditional way of making Bucantini all-Amatriciana, but cherry tomatoes add so much fresh flavor to the dish and provide fantastic texture. I had to resist adding basil to the sauce, but I couldn’t resist throwing cherry tomatoes in!
Extra Virgin Olive Oil is Optional
When you’re ready to cook the guanciale, it’s up to you if you want to add some extra virgin olive oil to get the cooking started. If using a good quality guanciale, the fat will render down and provide plenty of oil to cook the meat and tomatoes. Plus, the guanciale oil will add so much incredible flavor to your sauce.
Removing the Guanciale Before Making the Sauce
Optional: If you want a little more crunchy texture to the pasta when you plate it, you can remove the crispy guanciale from the saucepan before adding the peeled tomatoes. Set them aside on a plate covered with paper towels and add them as a garnish at the end for a crunchy bite.
I like to leave them in the sauce because as the sauce renders down, the guanciale will continue to add flavor throughout the cooking process and make the sauce out of this world!
Knowing When the Sauce is Ready
When you’re cooking the sauce, there’s an easy trick to help you know when it is ready for the pasta to be added. Take your wooden spoon and scrape a straight line into the pan, kind of like you’re parting the red sea! If the sauce slowly comes back together, it’s thick enough and ready! However, if it doesn’t spread apart and is still runny, it must be cooked longer.
How to Serve Bucatini all’Amatriciana
If you want to serve Bucatini all’Amatriciana in a fancy way, you can twirl the pasta around your tongs and carefully slide it onto a plate. Top with the cherry tomatoes and guanciale from the pan. If you removed the guanciale before adding the sauce to keep it extra crispy, garnish it on the pasta for a crunchy texture.
Of course, don’t forget to sprinkle a little pecorino romano and black pepper on top before serving.
- large pot
- Large aluminum pan
- wooden spoon
- Cutting board
- Small bowls
- Immersion blender
- Measuring spoons
- 300 grams bucatini pasta 11oz
- 800 grams peeled tomatoes 28oz
- 250 grams 250g cherry tomatoes 9oz
- 200 grams 200g guanciale 7oz. with skin removed
- Finely grated pecorino romano
- Black pepper as much as required
- Sea Salt as much as required
- Extra virgin olive oil optional
- Start by slicing the guanciale into thin slices and then into strips so each strip has fat on the outside and meat in the middle.
- Next, cut the cherry tomatoes into halves or even quarters if you want them smaller.
- In a bowl, gently crush the peeled tomatoes using an immersion blender until you have a smooth sauce.
- Heat an aluminum pan on the stovetop on medium-low heat. Once hot, add your guanciale strips and cook until it turns crispy (about 5 minutes).
- Add cherry tomatoes to the pan and turn the stove down to low heat. Cook for 5 minutes and continue to stir.
- Add the peeled tomato sauce to the pan and mix everything. (Optional: Remove the guanciale before adding the peeled tomatoes)
- Increase the heat and add a pinch of sea salt then let the sauce cook for 20 minutes.
- Add water to a large pot and put it on the stove to boil. Once boiling, add one tablespoon of sea salt.
- Then add the bucatini pasta and cook by following your packet instructions. It should take about 11 minutes.
- Add a generous amount of freshly cracked black pepper to the sauce before mixing through some grated pecorino romano cheese too.
- Using a mug, scoop out some pasta water and set aside. Remove the pasta from the pot with tongs, place it into the saucepan, and mix everything together.
- Begin to toss the pasta. If the sauce is still a little runny, add pasta water to help thicken it up and toss it again.
- Add more pecorino romano to the pasta and toss again, then it’s time to plate.
- Plate the pasta and top with the cherry tomatoes and guanciale from the pan. Sprinkle a little bit of pecorino romano and black pepper on top.
E ora si mangia, Vincenzo’s Plate….Enjoy!
Do you want to try other Roman Recipes?
- Try my CACIO e PEPE That it’s Easy for Everyone to Make
- My PASTA ALLA GRICIA recipe is a must try!
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