Bucatini all’ Amatriciana

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Step into the heart of Italian cuisine with Bucatini all’Amatriciana, a classic pasta dish that embodies the flavors of the Roman countryside. With its origins tracing back to the town of Amatrice, this beloved recipe showcases simple yet robust ingredients that come together to create a dish that’s both comforting and satisfying.

At its core, Bucatini all’ Amatriciana features bucatini pasta, a thick spaghetti-like noodle with a hollow center, cooked to al dente perfection. What truly sets this dish apart is the rich and flavorful sauce, crafted from pancetta or guanciale (cured pork cheek), tomatoes, onions, and a hint of spicy red pepper flakes.

As the sauce simmers, the savory pancetta infuses the tomatoes with its smoky essence, creating a luscious base that clings to each strand of pasta. The addition of onions adds sweetness and depth, while the touch of heat from the red pepper flakes provides a tantalizing contrast.

Bucatini all’ Amatriciana is a testament to the beauty of simple yet high-quality ingredients, allowing each component to shine in perfect harmony. It’s a dish that’s as suitable for a weeknight dinner as it is for entertaining guests, impressing with its rustic charm and bold flavors.

Whether you’re a seasoned home cook or just beginning your culinary journey, Bucatini all’ Amatriciana offers a delicious taste of Italy that’s sure to become a favorite in your repertoire. So grab a pot, boil some water, and get ready to experience the comforting embrace of this timeless pasta dish. Buon appetito!

Easy Cheat: pancetta, which is simpler to find than guanciale, and buy a good jarred tomato sauce instead of making one.

Serve this with some broiled Cheesy Garlic Bread, homemade Ciabatta Bread or some crusty French Bread . Add in a garden fresh salad to make a perfect family meal.


Bucatini all’ Amatriciana

Bucatini all' Amatriciana

  • Author: Chef Way
  • Prep Time: :15
  • Cook Time: :30
  • Total Time: :45
  • Yield: 4 1x
  • Category: Entree
  • Method: Stove Top
  • Cuisine: Italian


Units Scale
  • 1/2 pound thinly sliced pancetta, coarsely chopped
  • 1 red onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 1 1/2 teaspoons crushed red pepper
  • 12 ounces prepared tomato sauce
  • Kosher salt
  • 1 pound bucatini
  • 1/2 cup flat-leaf parsley leaves
  • Grated Pecorino Romano cheese, for serving


  1. In a large, deep skillet, cook the pancetta over moderate heat, stirring frequently, until lightly browned, about 6 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off all but 2 tablespoons of the fat in the skillet. Add the onion, garlic and crushed red pepper and cook over moderately high heat, stirring occasionally, until the onion is lightly browned, about 6 minutes. Return the pancetta to the skillet. Add the tomato sauce, season with salt and simmer until very thick, about 10 minutes.
  2. Meanwhile, in a pot of salted boiling water, cook the pasta until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.
  3. Add the pasta to the sauce along with the parsley and the reserved cooking water and stir over moderately high heat until the pasta is evenly coated, 2 minutes. Serve the pasta in bowls, passing the cheese at the table.


  • Often served in Rome’s trattorias, this dish takes its name from Amatrice, a town northeast of the capital. The classic preparation calls for making a sauce of tomatoes, onion and pancetta, and then pairing it with bucatini, a thick spaghetti-like noodle with a hole through the middle. Perciatelli is a very similar but slightly thinner noodle.
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