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If you're after a bold Italian pasta that comes together crazy fast, this bucatini all'Amatriciana totally hits the spot. With just a few honest ingredients, you get tons of flavor—salty pork, bright tomatoes, tangy sharp pecorino—in every bite. When you want no-nonsense, comforting food that really lets each ingredient shine, this one's always on my menu.
Tasty Ingredients
- Pecorino cheese: grab a chunk and grate it fresh so it’s really punchy and keeps all that bold flavor
- Salt: go for sea salt if you can for the cleanest flavor to bring it all together
- Bucatini or swap with spaghetti: go bronze-cut if possible for noodles that cling to the sauce just right
- Tomato sauce: if you can, use Italian plum tomatoes—they bring a bright, tangy depth with a lovely rich texture
- Dry white wine: use anything crisp that isn’t loaded with oak, it keeps things lively and balances the fatty pork
- Small onion: chop it up for that sweet undertone—pick one that’s heavy, no mushy spots
- Black pepper: freshly cracked is best, goes in for some spicy kick and brings fab aroma
- Pancetta, guanciale, or thick bacon: make sure it’s got fat, seasoning, and good marbling for a savory punch
- Olive oil: extra virgin all the way, helps flavors meld and makes everything taste like a treat
Easy Step-by-Step
- Finish and Serve:
- Switch off the heat, stir in half your grated pecorino, plate it up, pour on more cheese and an extra splash of olive oil before diving in
- Add Pasta and Toss:
- Scoop nearly-done pasta into your simmering sauce, toss everything together quickly while it finishes soaking up those rich tomato juices
- Add the Tomato Sauce:
- Dump in your tomato sauce and a little of the water from the pasta, sprinkle in some salt and black pepper, cover it, and let it all gently cook for about ten minutes so it thickens and merges
- Add Wine and Cook:
- Pour in your white wine, scrape up any browned bits in the pan with a wooden spoon, then let it simmer until most of the wine disappears—this adds a deep flavor kick
- Cook the Pancetta with Onion:
- While noodles cook, warm some olive oil in a large skillet, toss in chopped onion and pancetta, then sauté about five minutes till browned and the fat's mostly rendered—so much flavor here
- Cook the Pasta:
- Boil your bucatini in salted water and stop cooking when it’s just shy of al dente; that way the pasta finishes cooking in the sauce and drinks up even more flavor
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Honestly, nothing beats that very first forkful—the salty pork, creamy tangy cheese, mellow tomato sauce. Every time I make this, my whole crew fights over the last helping. Even our pickiest eaters get in on the action!
Smart Storage
Let your bucatini amatriciana cool off before stashing in the fridge. Keep it sealed and you’ll have a few good days—three to four—of delicious pasta. Warm it up in a skillet with a splash of water to get the sauce glossy again. If freezing, choose a sturdy freezer bag or container and eat within four or five months. Thaw overnight then reheat gently for best texture.
Swaps and Extras
No bucatini around? Use rigatoni or spaghetti. Can’t find guanciale or pancetta? Smoky bacon works just fine. Doing a veggie version? Go for sautéed mushrooms and a pinch of smoked paprika—you’ll still get depth and drama.
Ideas for Serving
Bring it hot from the stove with more grated pecorino plus a drizzle of olive oil. Add a crisp green salad with lemon or roasted veggies. It’s even better with crusty bread to scoop up the extra sauce. If you want more, offer a little antipasto plate beforehand.
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Food History
Coming from Amatrice, a small spot in central Italy, bucatini all'Amatriciana started with shepherds mixing guanciale, tomato, and pecorino. It’s simple but packs a ton of character. This dish is all about classic local foods and bringing people together at the table. The tube-shaped spaghetti means every strand is totally coated in sauce, which makes each bite unforgettable.
Recipe FAQs
- → Which pork cut is best for Amatriciana?
Guanciale is the go-to, but you can grab pancetta or even chunky bacon if that's what you've got—they give that yummy, savory vibe.
- → Do I really need bucatini pasta for this?
Bucatini has the classic feel, but spaghetti or any long, skinny pasta totally works if that's what’s in your pantry.
- → Is it possible to make this without meat?
Definitely—just skip the pork and toss in veggies like peppers, mushrooms, or asparagus. You'll still get tons of flavor.
- → What's the best way to save any extras?
Let it cool off, then stash it in a sealed container in your fridge for up to four days—or toss it in the freezer for later.
- → Why should I use pasta water?
Pasta water’s got starch that makes your sauce stick to the noodles and turn extra silky. It helps things come together perfectly.
- → Can I swap in different cheese if I'm out of pecorino?
Pecorino adds awesome bite but parmesan's a great backup if that’s all you have handy.