Bucatini all’Amatriciana

A true Roman classic, Bucatini all'Amatriciana combines golden guanciale, reduced tomato, and sharp Pecorino-made even better with Bona Furtuna's heirloom pasta and Sicilian olive oil.

Why You'll Love Bucatini All'Amatriciana

This dish is the perfect combination of rich, comforting flavors and simplicity. It highlights the quality of every ingredient-from the crispy guanciale to the tangy crushed tomatoes and salty Pecorino Romano. It's quick enough for a weeknight dinner but delicious enough to serve at a dinner party. Plus, it's a beautiful way to celebrate authentic Italian cooking using Bona Furtuna's heirloom-quality products.

Tips and Tricks

• Render the guanciale slowly: Don't rush it-cooking it low and slow allows the fat to fully render and the meat to crisp up without burning.
• Reserve your pasta water: The starchy water is key to getting the perfect sauce consistency and helps everything cling to the pasta.
• Taste and adjust at the end: The saltiness from the guanciale and Pecorino can vary, so always taste your sauce before serving and adjust accordingly.

Variations

While Bucatini All'Amatriciana is a traditional Roman dish, there are a few tweaks you can try while still honoring the essence of the recipe.

• Use pancetta instead of guanciale if guanciale is hard to find-it's a little less rich but still delicious.
• Add a pinch of red pepper flakes to give it a gentle kick of heat and balance the richness.
• Try different pasta shapes like spaghetti, rigatoni, or mezze maniche if you don't have bucatini on hand.

Substitutions

Don't worry if you don't have every ingredient-these substitutions still yield great results while keeping the spirit of the dish intact.

• Guanciale → Pancetta or thick-cut bacon: Guanciale is preferred for authenticity, but pancetta or bacon work in a pinch.
• Pecorino Romano → Parmesan: It won't be as sharp, but Parmesan is a fine stand-in.
• Crushed tomatoes → Whole peeled tomatoes: Just crush them by hand or with a spoon before cooking.

Best Served With

• A crisp green salad with lemon vinaigrette
• Warm crusty bread for dipping in the sauce
• A bold red wine like Montepulciano or Nero d'Avola
• Roasted broccolini or asparagus for a simple veg side

How to Store Leftovers

• Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or olive oil to loosen the sauce.
• The guanciale may lose its crispiness when reheated, so if possible, store it separately and re-crisp it in a hot pan before serving.

Common Questions

Bucatini all'Amatriciana

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A true Roman classic, Bucatini all'Amatriciana combines golden guanciale, reduced tomato, and sharp Pecorino-made even better with Bona Furtuna's heirloom pasta and Sicilian olive oil.

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Prep Time 20 minutes mins

Total Time 45 minutes mins

Course: Dinner, Main Course

Cuisine: Californian, Italian Inspired

Calories: 2684

Ingredients Equipment Method Nutrition

Ingredients

  

• 12 oz guanciale
• ¼ cup Bona Furtuna extra virgin olive oil
• ½ box Bona Furtuna bucatini
• 28 oz crushed tomatoes
• Pecorino Romano to taste
• Salt to taste
• ½ cup reserved pasta water

Equipment

• Chefs knife
• Wooden Spoon
• Grater
• Colander
• Large pot
• Paper towel-lined plate
• Slotted spoon
• Large Skillet

Method

 

Render the Guanciale

1. Slice the guanciale into ½-inch-thick rounds, then remove the rind. Cut each round into ½-inch strips.
2. Heat the olive oil in a skillet over medium heat.
3. Add the guanciale in batches to avoid overcrowding. Cook until golden and crisp, draining fat as needed.
4. Transfer cooked guanciale to a paper towel-lined plate. Leave the rendered fat in the pan.

Make the Sauce

1. Add the crushed tomatoes to the guanciale fat.
2. Season with a pinch of salt and bring to a simmer.
3. Cook for 20-30 minutes, stirring occasionally, until thickened and reduced.

Cook the Pasta

1. Bring a large pot of salted water to a boil.
2. Cook the bucatini for 8-9 minutes, until al dente.
3. Reserve ½ cup of pasta water before draining.

Finish the Sauce

1. Add ¼ cup of the reserved pasta water to the tomato sauce. Simmer 3-4 minutes.
2. Stir in Pecorino Romano to taste. Adjust salt and consistency with more water or simmering.

Toss and Serve

1. Add the drained bucatini to the sauce. Cook for 1-2 minutes, stirring to coat.
2. Plate immediately and top with crispy guanciale.
3. Drizzle with additional Bona Furtuna olive oil and garnish with more Pecorino.

Nutrition

Calories: 2684kcalCarbohydrates: 58gProtein: 49gFat: 257gSaturated Fat: 98gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gCholesterol: 364mgSodium: 3964mgPotassium: 2326mgFiber: 15gSugar: 35gVitamin A: 1707IUVitamin C: 73mgCalcium: 270mgIron: 10mg

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