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Pasta Amatriciana
[Bucatini all’Amatriciana]

Pasta Amatriciana is a traditional Italian dish made with guanciale, pecorino cheese, and tomato sauce served with bucatini.

Pasta Amatriciana [Bucatini all'Amatriciana]

By Denis Elas The Chef
Print Recipe
Pasta Amatriciana
Traditional Italian dish made with guanciale (cured pork cheek), pecorino cheese, and tomato sauce, typically served with bucatini.
Recipe dedicated to:My Australian friend YJ alias Saint-ism
5 from 7 votes
Course: Main Course
Cuisine: Italian
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes

Equipments

Mixing bowl (for the Tomato sauce)
Wooden Cutting Board
Wooden cutting board (for the Guanciale)
Frying pan (for the Guanciale)
Wooden spoon (for mixing)
Le Creuset Round Dutch Oven
Cooking pot (for the pasta)
Strainer (for the pasta)
Grater (for the Pecorino romano)
Cooking Scale
Digital scale
Measuring Tools
Measuring tools
High-quality cooking knives

Ingredients

  • 250 g Bucatini pasta
  • 400 g Peeled tomatoes without Basil Ideally Rosso Gargaro
  • 150 g Strained tomatoes (Passata) Ideally Divella or Mutti
  • 200 g Guanciale (Cured pork cheek) or Pancetta (Pork belly)
  • 1 cup White wine Ideally Italian
  • 75 g Pecorino Romano cheese freshly grated
  • Salt to taste
  • Freshly ground black pepper to taste and freshly grinded
4 servings

Cook Mode

To prevent your phone from sleeping (screen turning off)

Instructions
 

The Preparation

  1. Prepare your ingredients and boil 4-5 L water in a large pot and once it boils, add a handful of salt to the water.

The Cooking

  1. Pour the 400 g Peeled tomatoes without Basil can and squash them down with a fork, mixing as you go. Add the 150 g Strained tomatoes (Passata) to the bowl.
  2. Cut the 200 g Guanciale (Cured pork cheek) into strips, and then again into cubes, making sure to keep some of the fat on as this helps it remain juicy and tender.
  3. Put a pan on your stove at a low-medium heat and add the 200 g Guanciale (Cured pork cheek) without any oil! Leave it to slowly cook and crisp in the pan, gently moving it around with a wooden spoon every so often.
  4. Once the guanciale has started to crisp and change colour, add the 1 cup White wine and mix through. After 3 minutes, most of the wine will have evaporated.
    IMPORTANT : Reserve some crispy guanciale for toppings.
  5. Then add the tomatoes mix inside the pan. Use a wooden spoon to stir through and leave to simmer for 10-15 minutes. If your stove is too strong, just lower it so it cooks more gently. While this amatriciana sauce is simmering, add a touch of Salt and be generous with Freshly ground black pepper. Taste often to not have too much salt or pepper.
  6. Once the sauce has reduced, switch off the stove and cook your 250 g Bucatini pasta al dente (according to packet instructions) in the water that should be boiling from earlier.
  7. Drain the pasta from the pot, and add it back, making sure some of the pasta water is added in too. Mix the sauce in the pot. You can add extra pasta water and mix through the pot really well.
    Pasta Amatriciana

The Serving

  1. Freshly grate some 75 g Pecorino Romano cheese over the pasta before serving.
    Pasta Amatriciana

Nutrition

Serving: 1 serving | Calories: 456 kcal (23%) | Carbohydrates: 57 g (19%) | Protein: 17 g (34%) | Fat: 20 g (31%) | Sodium: 642 mg (28%) | Fiber: 3 g (13%) | Sugar: 5 g (6%)

Elasdenis.com is written and produced for informational purposes only. While I do my best to provide nutritional information as a general guideline to our readers, I am not a certified nutritionists, and the values provided should be considered estimates. Factors such as brands purchased, natural variations in fresh ingredients, etc. will change the nutritional information in any recipe. Various online calculators also provide different results, depending on their sources. To obtain accurate nutritional information for a recipe, use your preferred nutrition calculator to determine nutritional information with the actual ingredients and quantities used.

My own adaption of

vincenzosplate.com

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7 Responses

  2. 5 stars
    I Wanna Try This With Hotdogs. Dont Ask Me Why I Just Do. Sounds Good Doesnt It?

    My Grandmama Made This For Me From Scratch And I Liked It. The Sauce Was The Best Part. It Absorbed All The Meat Flavor Which Was Good Cuz Im A Meat Boy. But I Really Would Have Liked To Try It With Some Hotdogs. Jesus The Thought Of It Is Making Me Hungry. It Would Be So Easy Too And Not So Expensive. I Had To Use Most Of My Rainy Day Money To Buy Grandmama The Guanciali Or Whatever. I Call It Guccicharlie Cuz Its So Damn Expensive. Damn Good Though.

    Hey Can You Show Us What It Would Look Like With Hotdogs Instead? If You Cant Maybe I Can Make It With Hotdogs And Email It To You. Just Let Me Know.

    Reply

    1. 5 stars
      Hi Luke, the hotdog will for sure result in a recipe that would be decent to eat as the pasta and sauce stay the same. I recommend instead in getting Pancetta as it is the most common substitute for Guanciale. Bacon would be another alternative that is better than hotdog, but the bacon taste will be very different compared to the Guanciale or Pancetta. You can for sure email me when you want!

  3. 5 stars
    Great recipe, but a real Italian would crush his tomatos by hand not with a fork. The guanciale could be all topping so it stay crispy. Would eat again soon. 🙂 Thanks you chef.
    From Jean-Claude and Patricia

    Reply
5 from 7 votes

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