Pasta Amatriciana is a classic Italian pasta dish made with bucatini pasta, guanciale and red pepper flakes. It's so simple and delicious and makes a great, quick weeknight dinner. Serve with lashings of pecorino cheese and toasted ciabatta bread.
Ok, so as you probably already know I'm all about quick and delicious weeknight meals. At weekends I love to spend a little more time cooking because I LOVE it but throughout the week I just don't have the time.
This recipe is sooo perfect for weeknights because it's quick (20 minutes), it uses very little ingredients and has so much flavour!
What Pasta To Use?
Have you ever heard of Bucatini pasta?
It's basically a thick and hollow spaghetti and it's so delicious and fun to cook with. Because of its hollow shape, the sauce gets sucked up inside of it like a spaghetti straw making sure every single mouthful is extra delicious. It is so perfect for this recipe and the pasta that's traditionally used.
I love it and you should definitely try it, finding new pasta shapes to try is a great way to make meals more exciting. Of course, you can substitute bucatini for spaghetti or linguine if you want to make this, like NOW!
What Is Guanciale?
Guanciale
is an Italian cured pig cheek. It's very similar to prosciutto crudo and pancetta except it's much fattier. For this recipe, you can substitute guanciale for cubed pancetta or chopped bacon.
How To Make Pasta Amatriciana - Step By Step
Add the guanciale/pancetta or chopped bacon to a large pan and fry for a minute or two until browned and slightly crispy. Add the chopped garlic and red pepper flakes and continue to fry for another 30 seconds to 1 minute until the garlic is just starting to turn golden.
Add the chopped tomatoes, balsamic and a good pinch of salt and pepper.
Tip: At this point bring a large pot of salted water to a boil, add the pasta and boil until al dente.
Simmer the tomato sauce until it has reduced and thickened (around 15-20 minutes). Add the drained pasta to the sauce and toss to coat. Add the grated pecorino cheese (or parmesan) and toss again until combined into the sauce. Serve.
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Pasta Amatriciana
Ingredients
- 14 oz (400g) Bucatini pasta or spaghetti or linguine
- 28 oz (800g) chopped tomatoes canned
- ½ tsp balsamic vinegar , high quality
- 100 (100g) guanciale pancetta or chopped bacon
- 2 cloves garlic
- ½ tsp red pepper flakes
- 1 cup (50g) pecorino or parmesan cheese grated
- salt and pepper to season
Instructions
- Add the guanciale/pancetta or chopped bacon to a large pan and fry for a minute or two until browned and slightly crispy. Add the chopped garlic and red pepper flakes and continue to fry for another 30 seconds to 1 minute until the garlic is just starting to turn golden.
- Add the chopped tomatoes, balsamic and a good pinch of salt and pepper.
- Simmer the tomato sauce until it has reduced and thickened (around 15-20 minutes). Add the drained pasta to the sauce and toss to coat. Add the grated pecorino cheese (or parmesan) and toss again until combined into the sauce. Serve.
Notes
- Guanciale can be replaced with cubed pancetta and chopped bacon
- Use spaghetti or linguine if you can't find Bucatini
- You can use parmesan instead of pecorino
- I love adding balsamic into pasta sauces. The thing is you need to use high-quality balsamic vinegar. Don't buy it in a large bottle in the supermarket, that stuff is very acidic, thin and watery.
- Authentic balsamic is from Modena and it should say that on the bottle. It should be slightly thick, dark and have a sweet/acid, concentrated flavour.
Nutrition
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use this brand for the best results and flavour
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Matt Freund
This recipe is delicious. I will be making this again.
Erika Castano
This recipe was absolutely delicious! I used bacon and added some leftover hickory ham from Christams. Left the balsamic out because I didn't have any, added some fresh parsley. It came out better than great! Thank you so much for sharing this recipe which is now a family favorite.
Inside the rustic kitchen
That sounds absolutely delicious, so happy you enjoyed it!
Lynda
I first tried this in Eataly in New York. The only difference was that their recipe had chopped red onions. That’s the way I make mine and I get raves from the family. Yum!
Inside the rustic kitchen
Sounds so delicious!
Jim
Made this exactly as directed except used pancetta instead of guanciale. It was fantastic, better than most italian restaurants. I love guanciale, but just can't get it where I live. Having said that, it's hard to lmagine it being any better. Thank you so much for sharing.
*****
Inside the rustic kitchen
Hi Jim, So happy you enjoyed the recipe. I've found guanciale hard to find outside Italy and when I do it can be really expensive so pancetta always works so well. Simple recipes really are the best. Thanks so much for stopping by!
Jaci and Paul
What a great recipe for the bucatini we just purchased. On the menu for tomorrow night. Thank you for the inspiration.
Inside the rustic kitchen
Hope you enjoy!
Sophia
Emily! This looks incredible. I don't eat bacon but I need to make this leaving that out because I LOVE bucatini!! I have it all the time in this restaurant here, similar to this, and it's to die for. I'm drooling!
Inside the rustic kitchen
Aw thank you so much Sophia, I love it too and it's a nice change to spaghetti. Hope you enjoy!
Jessica Robinson
This pasta dish sounds SO SO delish!! Love the idea of incorporating balsamic vinegar into the recipe. I bet that will add such a unique flavor to this already delicious dish!
Allison - Celebrating Sweets
Bucatini is my absolute favorite! This looks fantastic! I can't wait to try it!
Traci
Love everything about this...esp the bacon part 🙂 Looks so easy for a weeknight meal, yet looks like restaurant quality. Pinning this now!
Tina
I love the fact that all steps are laid out and ingredients explained! 🙂 I can't wait to make this for dinner this week!
Julia
I love quick dinners, especially when pasta is involved 🙂 Had not heard of guanciale before but will try to find it around here!