Bucatini All’amatriciana Recipe
Following a classic amatriciana recipe with San Marzano tomatoes, chili flakes, garlic, onion, red wine vinegar, and pancetta.
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Ingredients
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Pasta
Sauce Base
Finishing
Method
Pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons coarse salt. Add 400 g bucatini and cook until al dente according to package instructions, usually 9–11 minutes. Reserve 1 cup of starchy pasta water before draining.
Sauce Base
Render the pancetta
While the pasta water heats, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat. Add 250 g diced pancetta (or guanciale) and cook, stirring occasionally, until fat renders and pieces are golden and crisp at the edges, about 6–8 minutes. Remove excess fat if there's more than about 2 tablespoons, leaving some fat for flavor.
Sweat onion and garlic
Add the finely chopped medium onion to the rendered pancetta and reduce heat to medium-low. Cook, stirring, until the onion is translucent and soft, about 6–8 minutes. Add 2 smashed, thinly sliced garlic cloves and 1 teaspoon crushed red pepper flakes; cook 30–60 seconds until fragrant but not browned.
Add tomatoes and season
Add the 800 g canned San Marzano whole tomatoes, crushing them by hand or with a spoon as you add them. Stir to combine. Add 1 teaspoon red wine vinegar, 1 teaspoon granulated sugar (optional), 1 teaspoon freshly ground black pepper, and 1 teaspoon sea salt. Bring to a gentle simmer.
Simmer
Reduce heat to low and simmer the sauce, uncovered, stirring occasionally, until it thickens slightly and flavors meld, about 15–20 minutes. Taste and adjust salt, pepper, or red pepper flakes. If sauce becomes too thick, add a splash of reserved pasta water to reach a slightly saucy consistency.
Finishing
Combine pasta and sauce
Add the drained bucatini directly to the skillet with the sauce over low heat. Add about 1/2 cup of the reserved pasta water and toss vigorously with tongs or two forks to coat the pasta and allow the sauce to cling (2–3 minutes). Add more reserved water as needed to emulsify the sauce; you want a glossy coating, not a soupy finish.
Finish with cheese and herbs
Remove skillet from heat and stir in 60–80 g finely grated Pecorino Romano, tossing to combine. Taste and adjust seasoning. If desired, sprinkle 2 tablespoons chopped fresh parsley for color and a final 1–2 grinds of black pepper.
Serve immediately, topping individual plates with additional grated Pecorino Romano to taste.