Bucatini Amatriciana Recipe

Cook pasta

Bring a large pot with at least 4 quarts (4 L) of water to a rolling boil. Add 1 tbsp salt. Add 12 oz bucatini and cook until al dente according to package time minus 1 minute (typically 9–11 minutes). Reserve 1 cup pasta cooking water, then drain the bucatini and set aside.

Finish and toss

When sauce is ready and still slightly loose, add 1 cup reserved pasta water to the sauce and bring to a simmer. Add drained bucatini to the pan with the sauce and toss vigorously over medium heat for 1–2 minutes so pasta absorbs sauce and the starch emulsifies, adding up to 1/2 cup more water if needed to reach a glossy coating. Remove from heat, stir in 3 oz grated Pecorino Romano off the heat, and season to taste with additional black pepper. Serve immediately with extra Pecorino and chopped parsley if using.

Render guanciale

Place 6 oz guanciale pieces in a cold 12" skillet. Add 1 tbsp extra-virgin olive oil (optional for leaner guanciale or to prevent sticking). Cook over medium heat, stirring occasionally, until fat renders and edges are crisp, about 6–8 minutes. Transfer crisped guanciale to a plate lined with paper towel, leaving the fat in the pan.

Sauté aromatics

If using onion, add 2 tsp finely chopped yellow onion to the rendered fat and sauté over medium-low heat until translucent, about 3–4 minutes. Add 1 tsp crushed red pepper flakes and cook 30 seconds until fragrant.

Deglaze

Raise heat to medium and pour in 1 tbsp dry white wine to deglaze the pan, scraping any browned bits from the bottom. Allow wine to reduce by half, about 1–2 minutes.

Add tomatoes

Crush the 14 oz San Marzano tomatoes by hand or with a spoon and add to the skillet along with 1 tbsp tomato paste. Stir to combine, breaking up larger tomato pieces. Bring to a low simmer.

Simmer

Reduce heat to low and simmer the sauce gently, uncovered, until it thickens slightly and the flavors meld, about 15–20 minutes. Stir occasionally. Season with 1 tsp salt and 1 tsp freshly ground black pepper, adjusting near the end to taste.

Finish sauce with guanciale

Return the crisped guanciale (and any accumulated juices) to the sauce for the last 2 minutes of simmering to warm through. Taste and adjust seasoning.

Plate the tossed bucatini. Sprinkle with additional Pecorino Romano and chopped parsley if desired. Serve immediately.