Bucatini all'Amatriciana Recipe

30 minutes


Bucatini all'amatriciana

  • 100g of guanciale, or good quality pancetta, diced into 0.5cm cubes
  • 400g of San Marzano tomatoes, (1 tin)
  • 1/2 onion, diced (optional)
  • 1/2 red chilli, diced (optional)
  • 50ml of white wine
  • olive oil
  • 400g of bucatini pasta
  • Pecorino Romano, to grate on top
  • basil leaves, torn


To begin, slowly heat the diced guanciale with a tablespoon of olive oil over a medium-low heat. If using onions and chilli, add them to the pan to soften in the rendered fat, cooking them until soft but without colour
Once the guanciale is lightly golden, add the white wine and reduce by three quarters
Add the tin of tomatoes (if using whole tomatoes, roughly chop them first)
Cook down on a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a pinch of sugar if necessary
Cook the pasta in a pan of heavily salted boiling water for 8–10 minutes, or as per packet instructions
Once the pasta is al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
Serve straight away with plenty of grated Pecorino Romano and some torn basil leaves