Start with cold skillet
Guanciale releases more fat at a slowly rising temperature and becomes more evenly crispy without burning on the outside.
Italian Recipe
Bucatini all'Amatriciana
Guanciale is left out until it is crispy and only added to the concentrated tomato sauce at the end. Pecorino binds the pasta away from high heat.
Total time
40 min
Calories
690 kcal
Servings
4 servings
Difficulty
Easy
Why this recipe works
Roman pasta classic with guanciale and pecorino cheese
Amatriciana does not need onions or garlic when using guanciale, good tomatoes and pecorino romano. The fat from the pork jowl forms the aromatic basis of the sauce. A part of the crispy guanciale only returns when served, so that a clear contrast remains between creamy pasta and pieces of roasted meat.
Quick Dinners
Mediterranean Cuisine
Lunch
Dinner
Recipe
Bucatini all'Amatriciana
Bucatini all'Amatriciana combine crisp rendered guanciale with tomatoes, pecorino romano and a little chilli to create a strong Lazio pasta classic.
Ingredients
4 servings
Method
-
1
Render the guanciale slowly
Place the guanciale in a wide, cold pan and cook slowly over a medium heat for 8 to 10 minutes, turning regularly until the pieces are golden brown and crisp around the edges.
-
2
Remove crispy pieces
Lift out about two thirds of the guanciale with a ladle and set aside on a plate, leaving the drained fat and the rest in the pan.
-
3
Reduce tomato sauce
Heat the chilli flakes in the fat for 20 seconds, then add the tomatoes. Simmer for 12 to 15 minutes until the sauce is thick and no longer watery.
-
4
Boil the bucatini
Cook the pasta in moderately salted water for about 2 minutes less than indicated on the package. Collect 250 ml of starchy cooking water before draining.
-
5
Finishing the pasta in the sauce
Add the bucatini to the tomato sauce, dripping wet, and toss over a medium heat for 1 to 2 minutes. Add the cooking water by tablespoons until the sauce adheres to the pasta.
-
6
Emulsify pecorino
Remove the pan from the heat and work in two thirds of the pecorino cheese, stirring vigorously, adding a little cooking water if necessary to keep the cheese creamy.
-
7
Serve with guanciale
Arrange Amatriciana on a warm plate. Add the remaining pecorino cheese, crispy guanciale and black pepper and serve immediately.
Kitchen know-how
Tips for Bucatini all'Amatriciana
Use cooking water sparingly
The tomato sauce should remain concentrated. Add cooking water only by spoonfuls until it sticks brilliantly to the bucatini.
Variations
How to adapt this recipe
Replace the bucatini with rigatoni. The tubes absorb sauce and small pieces of guanciale well and are also common in Rome.
Leave out the chilli and add the black pepper at the table. Guanciale and pecorino cheese remain unchanged to preserve their typical character.
Nutrition per serving
690kcal
76.0 gCarbohydrates
27.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Bucatini all'Amatriciana
Guanciale is air-dried pork jowl with a high fat content. when rendered slowly, the typical aroma and basis of Amatriciana sauce are created.
Unsmoked pancetta is a possible alternative, but tastes leaner and less intense. Smoked bacon changes the character significantly.
The basic form, protected in Amatrice, uses guanciale, tomatoes and pecorino cheese. Onions and garlic are common home-style variations, but not necessary.
The pan was usually too hot. Work in the cheese off the hob with some no longer boiling pasta water.
Much less than other pasta, because guanciale and pecorino already bring a lot of salt. Judge the sauce only at the very end.
Keep cooking