Bucatini All'amatriciana Recipe

Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt (should taste like seawater).

If using whole canned tomatoes, crush them by hand in a bowl or pulse briefly in a blender/food mill to preserve some texture. Measure out 250 ml reserved pasta water to have on hand.

Cut the guanciale into 1/3-inch (about 8 mm) lardons (short thick strips). Finely grate the smoked Pecorino Romano and set aside.

Heat a large skillet or sauté pan over medium heat. Add the guanciale pieces in a single layer (no additional fat initially). Cook, stirring occasionally, until the fat renders and the edges turn golden-brown and slightly crisp, about 6–8 minutes.

If the pan becomes very dry and the guanciale is browning too quickly, add 1 tablespoon extra-virgin olive oil to moderate the heat. Remove about 1 tablespoon of the rendered fat (set aside in a small bowl) if there is an excessive amount — you want enough fat to coat the pasta but not be greasy.

If using onion, add the finely chopped onion to the pan with the guanciale and render gently over medium-low heat until translucent and soft, about 5 minutes. Do not brown aggressively; the onion should sweeten and integrate with the fat.

Stir in the Calabrian chile (start with 1 teaspoon). Cook for 30–45 seconds to bloom the chile flavor in the fat.

Raise heat to medium-high and add the crushed San Marzano tomatoes to the pan carefully (they will splatter into hot fat). Add 1 tablespoon tomato paste if using to deepen flavor and body.

Bring sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to maintain a low simmer and cook, uncovered, stirring occasionally, until the sauce thickens and the flavors concentrate, about 12–18 minutes.

Season with 1 teaspoon black pepper and a small pinch of salt if needed (the guanciale and Pecorino are salty, so taste before adding much salt). If sauce reduces too much, add 1–2 tablespoons reserved pasta water to loosen.

When the sauce is in its last 6–8 minutes, add the bucatini to the boiling salted water and cook until just shy of al dente according to package timing (usually 2–3 minutes less than package).

Reserve about 250 ml (1 cup) of the pasta cooking water before draining the pasta.

Using tongs, transfer the bucatini directly from the pot to the simmering tomato sauce (do not fully drain if possible; a little starchy water helps the emulsion). If you have to drain, leave a splash of cooking water clinging to the pasta or add reserved water back to the sauce.

Toss the pasta in the sauce over medium heat for 1–2 minutes so the noodles finish cooking in the sauce and absorb flavor. Add the reserved pasta water in 2–3 tablespoons increments as needed to create a silky emulsion and coat the pasta evenly.

Turn off the heat and add two-thirds of the grated smoked Pecorino Romano. Toss vigorously (or use tongs and a spoon) to combine: the cheese will melt into the sauce, thickening and coating the bucatini. If mixture seems dry, add small amounts of reserved water to loosen until saucy.

Taste and adjust seasoning with freshly ground black pepper and a small pinch of salt only if necessary.

Divide the bucatini among warm plates or a large serving bowl. Scatter the remaining grated smoked Pecorino Romano over each portion.

Finish with an extra grind of black pepper and, if desired, a drizzle of the reserved guanciale fat for richness. Serve immediately.