Bucatini all’Amatriciana Recipe

Introduction

Bucatini all’Amatriciana is a classic Italian pasta dish known for its rich, savory tomato sauce combined with crispy pancetta. This flavorful and comforting recipe is simple to make yet impressively delicious, perfect for any night of the week.

Ingredients

• Kosher salt
• 1 lb. bucatini
• 6 oz. pancetta, cut into 1/2″ pieces
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes, plus more to taste
• 1 (28-oz.) can crushed tomatoes
• 1 tbsp. butter
• Freshly ground black pepper
• Freshly grated Pecorino, for garnish
• Freshly chopped basil, for garnish

Instructions

1. Step 1: In a large pot of boiling salted water, cook the bucatini until al dente according to package directions. Reserve ½ cup of the pasta water before draining.
2. Step 2: In another large pot over medium heat, cook the pancetta until crispy, about 10 minutes. Using a slotted spoon, transfer the pancetta to a paper towel–lined plate. Drain all but 2 tablespoons of fat from the pot.
3. Step 3: Add the chopped onions to the pot and cook until soft, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes and cook until fragrant, about 1 minute more.
4. Step 4: Add the crushed tomatoes and butter to the pot. Bring to a simmer and let cook for 10 minutes. Season with salt, freshly ground black pepper, and more red pepper flakes if desired.
5. Step 5: Add the cooked pasta, ¼ cup of the reserved pasta water, and the crispy pancetta to the sauce. Toss everything together, adding more pasta water if necessary to loosen and bind the sauce to the pasta.
6. Step 6: Serve the pasta topped with lots of freshly grated Pecorino and chopped fresh basil.

Tips & Variations

• For a richer sauce, try stirring in an extra tablespoon of butter or a splash of olive oil before serving.
• If you can’t find pancetta, guanciale or thick-cut bacon can be good substitutes.
• Adjust the crushed red pepper flakes to suit your heat preference.
• Use fresh tomatoes in season for a brighter flavor when possible.

Storage

Store leftover Bucatini all’Amatriciana in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth to loosen the sauce and warm gently on the stovetop or in the microwave to avoid drying out the pasta.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta for this recipe?

Yes, while bucatini is traditional, other sturdy pasta shapes like spaghetti, rigatoni, or penne work well and will hold the sauce nicely.

Is pancetta necessary, or can I make this vegetarian?

Pancetta adds a distinctive smoky flavor, but for a vegetarian version, you can omit it and add smoked paprika or mushrooms to enhance the umami taste.

Bucatini all’Amatriciana Recipe

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Bucatini all’Amatriciana is a classic Italian pasta dish featuring bucatini pasta tossed in a flavorful sauce made with crispy pancetta, tomatoes, onions, garlic, and a hint of crushed red pepper flakes. Finished with butter, freshly grated Pecorino cheese, and fresh basil, this dish delivers a perfect balance of savory, spicy, and creamy flavors in every bite.

• Author: Elena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Pasta
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

For the Pasta

• 1 lb. bucatini
• Kosher salt (for boiling water)

For the Sauce

• 6 oz. pancetta, cut into 1/2” pieces
• 1 small yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 tsp. crushed red pepper flakes, plus more to taste
• 1 (28-oz.) can crushed tomatoes
• 1 tbsp. butter
• Freshly ground black pepper, to taste

For Garnish

• Freshly grated Pecorino cheese
• Freshly chopped basil

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the bucatini until al dente according to the package directions. Before draining, reserve ½ cup of the pasta cooking water. Drain the pasta and set aside.
2. Prepare the Pancetta and Sauce Base: In a large pot over medium heat, cook the pancetta until it’s crispy, about 10 minutes. Using a slotted spoon, remove the pancetta and set it aside on a paper towel–lined plate to drain. Remove all but 2 tablespoons of the fat from the pot.
3. Sauté the Aromatics: Add the chopped onions to the pot with the reserved fat and cook until softened, about 5 minutes. Stir in the minced garlic and crushed red pepper flakes, cooking for another minute until fragrant.
4. Add Tomatoes and Butter: Pour in the crushed tomatoes and add the tablespoon of butter. Bring the mixture to a simmer and cook for 10 minutes to develop the flavors. Season with kosher salt, freshly ground black pepper, and additional red pepper flakes if desired.
5. Toss the Pasta with Sauce: Add the cooked bucatini, ¼ cup of the reserved pasta water, and crispy pancetta back into the pot. Toss everything together to combine, adding more pasta water as needed to loosen the sauce and ensure it coats the pasta evenly.
6. Serve: Plate the pasta and generously garnish with freshly grated Pecorino cheese and chopped fresh basil. Serve immediately.

Notes

• Reserving pasta water is essential as it helps bind and loosen the sauce.
• Adjust the amount of crushed red pepper flakes to control the spiciness.
• Pancetta can be substituted with guanciale for a more traditional flavor.
• Use freshly grated Pecorino Romano for best garnish flavor.
• Serve immediately; the sauce may thicken upon resting.

Keywords: Bucatini all’Amatriciana, Italian pasta recipe, pancetta pasta, spicy tomato pasta, traditional Italian dinner