all’Amatriciana Sauce with Bucatini Pasta

all’Amatriciana Sauce with Bucatini Pasta

Paul August 13, 2019

Recipe adapted and picture courtesy of

A classic  Roman recipe, a celebration of Italian cuisine based on bucatini, tomato, guanciale and pecorino cheese. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all’amatriciana is simple to make, delicious and easy enough that anyone can do it and guarantee excellent results.



  • Bring a large pot of water to the boil.
  • In  an iron skillet heat the oil and add the guanciale cut into strips about a half inch long
  • When it starts to melt, add the ppeperoncino.
  • Cook the guanciale until it has browned, then simmer it with the white wine until evaporated, drain and keep warm.
  • In the same skillet put tomatoes that you prepared (or use canned) and cook for the same time as the pasta.
  • In a separate pasta pot boil water with salt and cook pasta a few minutes less than instructed on the box.
  • When the pasta is almost cooked, add the guanciale to the sauce in the iron skillet and remove the peperoncino.
  • Drain the pasta al dente (slightly undercooded) and transfer it to the pan with the sauce.
  • Remove from heat and add the grated pecorino and fresh ground pepper to taste.
  • Mix well and serve immediately sprinkling your pasta all’amatriciana with more grated pecorino cheese.


Serving: 100g | Calories: 597kcal | Carbohydrates: 64g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 520mg | Potassium: 351mg | Fiber: 3g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 9.1mg | Calcium: 176mg | Iron: 1.9mg

Italian Cuisine Recipes


Be sure to check out Getting to know your Pasta! 

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