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Bucatini All'Amatriciana

4.6

(9)

Three plates of bucatini all'amatriciana next to three forks.
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Grace Parisi

It's hard not to love this classic Italian pasta—it's just the right mix of spicy and sweet.

Recipe information

  • Total Time

    30 minutes

  • Yield

    6–8 servings

Ingredients

8 ounces guanciale, cut into 1/4-inch dice
2 teaspoons red-pepper flakes
2 (14.5 ounce) cans stewed tomatoes with juices, chopped
1 1/2 pounds bucatini or spaghetti
Kosher salt
1/4 cup extra-virgin olive oil
1 1/4 cups (4 ounces) grated Pecorino Romano

Preparation

  1. Step 1

    Cook guanciale in a large deep skillet over medium heat, stirring occasionally, until browned and crisp and fat is fully rendered, about 10 minutes. Stir in crushed red pepper and cook for 1 minute. Add tomatoes and simmer until thickened and tomatoes have broken down, about 15 minutes.

    Step 2

    Meanwhile, cook pasta in a large pot of salted water until just al dente. Drain pasta, reserving 1 cup pasta cooking liquid. Add pasta to skillet along with reserved cooking liquid and cook over high heat, stirring and tossing, until pasta is thickly coated with sauce, about 3 minutes. Stir in oil and cheese and serve.

  2. Do ahead

    Step 3

    The sauce can be cooked up to 3 days ahead. Refrigerate in an airtight container.

TagsPastaBucatiniSpaghettiItalianEuropeanGuancialeCured MeatMeatCanned TomatoTomatoVegetablePecorinoCheeseDairyMainDinnerNut Free30 Minutes or LessEasyEpicurious

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