Recipe

Bucatini all’Amatriciana

Crispy guanciale, a bright tomato sauce, and pecorino tossed with bucatini for a classic, cozy Roman pasta.

By Matt Campbell

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4.8

A shallow bowl of bucatini all’amatriciana with glossy tomato sauce, crisp guanciale bits, and freshly grated pecorino romano on top, set on a warm kitchen table with natural window light

There are pastas that feel like a warm hug. Then there is bucatini all’amatriciana, which feels like a warm hug that also politely roasts you for under-seasoning your water.

This is a Roman classic built on a tiny ingredient list and one big idea: render guanciale until it is crisp, then use that fat to build a tomato sauce that tastes way fancier than it looks. Toss in al dente bucatini, finish with pecorino, and suddenly your Tuesday night has main-character energy.

I keep this version approachable while staying true to the soul of the dish. If you can stir a pan and taste as you go, you can absolutely nail this.

Guanciale, a can of whole peeled tomatoes, pecorino romano, dried bucatini, and a small bowl of red pepper flakes arranged on a clean kitchen counter in soft natural light

Why It Works

Crisp edges, not greasy. We render guanciale slowly so it gets crunchy while leaving behind flavorful fat to cook the sauce.
Bright, balanced tomato flavor. A quick simmer keeps it fresh, not tired or overly sweet.
Restaurant-style texture. Pasta water plus pecorino creates a silky sauce that clings to every noodle, including the bucatini hollow.
Simple ingredient list. The flavor comes from technique and timing, not a pantry scavenger hunt.

Pairs Well With

Storage Tips

Fridge: Store leftovers in an airtight container for up to 3 days. Amatriciana is best fresh, but it reheats surprisingly well if you treat it gently.

Reheat: Add a splash of water to a skillet over medium-low heat, then warm the pasta, tossing until the sauce loosens up and turns glossy again. Finish with fresh pecorino.

Freezing: I do not love freezing this because pecorino can turn grainy and the pasta softens. If you must, freeze the sauce only for up to 2 months, then cook fresh pasta when you are ready.

Common Questions

Can I make amatriciana without guanciale?

Traditionally it is guanciale, and it really is the magic. If you cannot find it, use pancetta. If you are using bacon, pick a thicker cut and watch the salt because bacon can push this into “break glass, drink water” territory.

Do I need onion or garlic?

Not for a classic version. The base flavor is guanciale fat plus tomato plus pecorino. If you love garlic, I get it, but this is one of those dishes where restraint tastes like confidence.

Is this very spicy?

No. Red pepper flakes are optional and adjustable. For a more traditional vibe, use a small fresh peperoncino instead. Add a pinch for warmth or skip it entirely for kid-friendly vibes.

Why is my sauce watery?

Two usual suspects: your tomatoes were extra juicy or you did not simmer long enough. Simmer a few minutes more to reduce, and remember the sauce tightens after you add pasta and pecorino.

Why did my cheese clump?

Heat was too high. Take the pan off the heat before adding pecorino, and use a bit of pasta water so the cheese melts into the sauce instead of turning into tiny salty pebbles.

Do I have to crush the tomatoes by hand?

You do not have to, but it helps. Hand-crushing gives you a sauce that is rustic, not watery, and it avoids the foam-y, too-smooth thing a blender can do. If you want it smoother, use kitchen shears right in the can.

A skillet of tomato sauce with rendered guanciale and visible specks of black pepper simmering on a stovetop with a wooden spoon resting on the edge

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large pot for pasta
12-inch skillet or sauté pan
Fine grater (Microplane-style) for pecorino
Tongs (best for tossing bucatini)
Measuring cups and spoons

Amatriciana is one of those dishes that made me fall in love with the idea of opening a restaurant someday. Not because it is complicated, but because it is honest. You are basically saying, “Here are a few ingredients. Watch what happens when I treat them right.” The first time I nailed the texture, crisp guanciale, glossy sauce, pasta still snappy, I just stood there with the tongs like I had won something. Now it is my go-to when I want a dinner that feels special without turning my kitchen into a crime scene.