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A plate of spaghetti topped with tomato sauce and grated cheese, arranged neatly on a white dish.

Bucatini all’Amatriciana

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Bucatini tossed in crushed tomatoes cooked down in guanciale fat and olive oil, finished with Pecorino Romano and thick-cut crisped guanciale.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Californian, Italian Inspired
Ingredients Equipment Method Notes

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. If the sauce looks tight or greasy, add pasta water a tablespoon at a time, tossing between additions, until it looks silky.
  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.

Notes

Storage: cover and refrigerate for up to 3 days. Reheat gently with a splash of water to loosen the sauce.

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