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Bucatini all’Amatriciana Recipe

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★★★★★

4.6 from 113 reviews

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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/bucatini-allamatriciana-recipe/