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Bucatini all’Amatriciana

Bucatini all’Amatriciana is a classic pasta dish with a sauce made from whole tomatoes, guanciale (pancetta or bacon works well, too), black pepper, balsamic vinegar, white wine, and chile peppers. Finish with lashings of pecorino Roman cheese.

A brown and white pottery bowl filled with bucatini all'Amatriciana, topped with pecorino and parsley.

This bucatini all’Amatriciana recipe is made with bucatini, a long pasta with a very thin hole in the center, so it’s kind of like chewy spaghetti tubes. Sauce Amatriciana is one of the oldest Italian tomato sauces. It is traditionally made with guanciale, or cured pork cheek, but bacon has become a more common ingredient. Serve the pasta with plenty of shredded pecorino Romano cheese, a loaf of crusty bread, and a good bottle of red wine.–Theresa Gilliam

Bucatini all’Amatriciana

A brown and white pottery bowl filled with bucatini all'Amatriciana, topped with pecorino and parsley.

Bucatini all’Amatriciana is a classic pasta dish with a sauce made from whole tomatoes, guanciale (pancetta or bacon works well, too), black pepper, balsamic vinegar, white wine, and chile peppers. Finish with lashings of pecorino Roman cheese.

Theresa Gilliam

Prep 35 mins

Cook 25 mins

Total 1 hr

Entrees

Italian

4 to 8 servings

700 kcal

5 / 3 votes

  • Bring a large pot of salted water to a boil.
  • Heat the oil in a very large skillet over medium heat. Add the bacon and cook until it just begins to crisp, about 6 minutes.
  • If desired, drain some of the bacon drippings and oil from the skillet. Add the onion and garlic and cook until the onion is transparent, 3 to 5 minutes. Add the wine and simmer until it’s reduced, about 2 minutes. Add the tomatoes (along with their juices) and vinegar and bring to a simmer. Let cook, crushing the tomatoes with the back of a spoon as they soften, until the sauce comes together, about 10 minutes. Season with the chile flakes, salt, if using, and pepper, bearing in mind the cheese will add quite a lot of saltiness to the dish. Keep the sauce warm over low heat.

  • Cook the pasta al dente according to the package instructions. Drain the pasta well, reserving 1/4 cup pasta cooking water. Add the pasta and the reserved liquid to the sauce and return the skillet to medium heat. Toss the pasta gently until it’s well coated and heated through, about 5 minutes. Fold in the cheese.
  • Serve the pasta hot and pass plenty of additional cheese on the side.

Serving: 1portionCalories: 700kcal (35%)Carbohydrates: 97g (32%)Protein: 24g (48%)Fat: 22g (34%)Saturated Fat: 7g (44%)Polyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 32mg (11%)Sodium: 508mg (22%)Potassium: 862mg (25%)Fiber: 6g (25%)Sugar: 10g (11%)Vitamin A: 1776IU (36%)Vitamin C: 29mg (35%)Calcium: 147mg (15%)Iron: 2mg (11%)

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Originally published March 17, 2014

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