Bucatini all'Amatriciana

  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 to 6 servings
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2 tablespoons extra-virgin olive oil, plus more for serving

8 ounces guanciale, diced 

One 32-ounce can pelati (whole peeled) tomatoes, hand crushed 

3 cloves garlic, chopped 

Pinch red pepper flakes 

6 fresh basil leaves, torn 

Kosher salt and fresh grated black pepper

Kosher salt and fresh grated black pepper 

1 pound bucatini 

1/4 cup freshly grated pecorino 

1 tablespoon finely chopped flat-leaf parsley 


  1. Bring a large pot of salted water to a rolling boil.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the guanciale, reduce the turn heat to medium, and saute until crisp and browned, 6 minutes.
  3. While the guanciale is cooking, blend the pelati in a blender until smooth.
  4. Add the garlic and red pepper flakes to the skillet with the guanciale, and cook until golden brown, about 1 minute. Add the pureed tomatoes, basil, salt, and pepper. Reduce heat to medium-low and simmer for 15 minutes.
  5. Add the bucatini to the pot of boiling water and cook for 1 minute less than the time indicated on the package. Drain the bucatini, add it to the sauce, and toss. Serve immediately with plenty of grated pecorino and a sprinkling of chopped parsley.