This classic Roman pasta dish is delicious and simple to make. The most important part of this recipe is using quality ingredients. You may substitute guanciale for pancetta or bacon but guanciale is best! Watch Italian chefs Antonio Carluccio and Gennaro Contaldo make bucatini all’Amatriciana in this episode of Two Greedy Italians! This recipe feeds 4 people; pair it with a Sangiovese wine!
- 400 g bucatini
- 400 g San Marzano tomatoes, diced
- 100g of guanciale, sliced into matchsticks
- 1/2 onion, diced (optional)
- Red chili pepper to taste
- Dry white wine as needed
- Olive oil as needed
- Pecorino Romano as needed
- Kosher salt to taste
- In a saute pan, add the onions with a splash of olive oil. Cook until soft, then add the guanciale. Note: If not using onion, go straight into cooking the guanciale.
- When the guanciale is cooked, add a splash of white wine to deglaze the pan.
- Add the tomatoes, a pinch of salt and chili pepper to taste. Taste test and adjust seasoning as needed. Lower the heat and let simmer.
- Meanwhile, in a pot of salted, boiling water, cook the bucatini until al dente.
- Using tongs, transfer the cooked bucatini to the sauce, toss or stir to incorporate.
- Plate the bucatini and sprinkle with fresh grated Pecorino. Serve with a Sangiovese!