Bucatini all'Amatriciana with crispy guanciale, San Marzano tomatoes and Pecorino Romano PDO: one of the four pillars of Roman cuisine, alongside Cacio e Pepe, Gricia and Carbonara. Originating in Amatrice, in Lazio, it is the natural evolution of Gricia: the same basic ingredients — guanciale and Pecorino Romano — enriched with tomato. A simple, straightforward, powerful dish.
Ingredients (serves 4)
400 g bucatini or spaghetti
200 g guanciale, cut into strips
400 g crushed peeled San Marzano tomatoes (or good-quality passata)
100 g grated Pecorino Romano PDO
1 dried chilli
Half a glass of dry white wine
Salt and black pepper to taste
Preparation Cut the guanciale into 1 cm strips and place in a cold frying pan without oil. Cook over a medium heat for 8–10 minutes until golden and crispy. Add the chilli and deglaze with the white wine, allowing the alcohol to evaporate completely. Remove the guanciale and set aside, leaving the fat in the pan.
Add the crushed peeled tomatoes to the guanciale fat and cook for 15–20 minutes until the sauce thickens. Season with salt and remove the chilli.
Cook the bucatini in plenty of salted water for 2 minutes less than the recommended cooking time. Reserve a ladleful of the cooking water. Transfer the pasta to the pan with the sauce, add the crispy guanciale and toss over a medium heat for 2 minutes, adding the reserved cooking water if necessary. Remove from the heat, stir in half the Pecorino Romano and mix vigorously. Serve with the remaining Pecorino and black pepper.
The Amatriciana Controversy
bucatini or spaghetti: in Rome, bucatini; in Amatrice, spaghetti
onion: not included in the original recipe
pancetta: does not replace guanciale
garlic: not part of the traditional recipe
white wine: used in the Roman version to deglaze the guanciale
The family of Roman pasta dishes Cacio e Pepe, Gricia, Amatriciana, Carbonara: four dishes, one philosophy. A few excellent ingredients, precise technique, no shortcuts.
Useful tips
Cut the guanciale thickly: it stays crispy on the outside and soft on the inside
Use only Pecorino Romano PDO: it adds flavour and creaminess
Don't boil the sauce too much: it must remain thick
Don't stir in the cheese over a high heat: the Pecorino can become grainy
Wine pairing
Cesanese del Piglio
Montepulciano d'Abruzzo
Frascati Superiore (for a fresher contrast)
Discover our selection of Italian cured meats.
