Pasta

Pasta Amatriciana – Bucatini, Tomato And Guanciale

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.

An overhead shot of pasta amatriciana in a bowl with crusty 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.

step by step photos for making pasta amatriciana

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.

A close up shot of pasta amatriciana in a bowl with red wine in the background

If you’ve tried this pasta amatriciana or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious food and what I’m getting up to.

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5 from 7 votes

Pasta Amatriciana

Pasta Amatriciana is a classic Italian pasta dish made with bucatini pasta, guanciale and red pepper flakes.
Course Main Course
Cuisine Italian
Keyword Italian Amatriciana Recipe, Pasta Amatriciana, Pasta with Guanciale
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 737kcal
Author Emily Kemp

Ingredients

  • 14 oz (400g) Bucatini pasta or spaghetti or linguine
  • 28 oz (800g) chopped tomatoes canned
  • 1/2 tsp balsamic vinegar , high quality
  • 100 (100g) guanciale pancetta or chopped bacon
  • 2 cloves garlic
  • 1/2 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
Balsamic Vinegar
  • 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 Facts
Pasta Amatriciana
Amount Per Serving
Calories 737 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 13g 65%
Cholesterol 78mg 26%
Sodium 1169mg 49%
Potassium 694mg 20%
Total Carbohydrates 85g 28%
Dietary Fiber 5g 20%
Sugars 7g
Protein 36g 72%
Vitamin A 11%
Vitamin C 22.9%
Calcium 71.4%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Nutrition Facts
Pasta Amatriciana
Amount Per Serving
Calories 737 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 13g 65%
Cholesterol 78mg 26%
Sodium 1169mg 49%
Potassium 694mg 20%
Total Carbohydrates 85g 28%
Dietary Fiber 5g 20%
Sugars 7g
Protein 36g 72%
Vitamin A 11%
Vitamin C 22.9%
Calcium 71.4%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.
Helpful Info For All Recipes 
  • 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 oven
  • Read more about how the nutritional information is calculated here
Did you try this recipe?Mention @insidetherustickitchen or tag #insidetherustickitchen! We'd love you see what you're getting up to in the kitchen!

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9 Comments

  • Reply
    Jaci and Paul
    April 6, 2018 at 5:47 am

    What a great recipe for the bucatini we just purchased. On the menu for tomorrow night. Thank you for the inspiration.

  • Reply
    Sophia
    March 20, 2018 at 5:49 am

    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!

    • Reply
      Inside the rustic kitchen
      March 20, 2018 at 1:00 pm

      Aw thank you so much Sophia, I love it too and it’s a nice change to spaghetti. Hope you enjoy!

  • Reply
    Jessica Robinson
    March 18, 2018 at 6:21 pm

    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!

  • Reply
    Allison - Celebrating Sweets
    March 18, 2018 at 6:03 pm

    Bucatini is my absolute favorite! This looks fantastic! I can’t wait to try it!

  • Reply
    Traci
    March 18, 2018 at 5:30 pm

    Love everything about this…esp the bacon part 🙂 Looks so easy for a weeknight meal, yet looks like restaurant quality. Pinning this now!

  • Reply
    Tina
    March 18, 2018 at 5:15 pm

    I love the fact that all steps are laid out and ingredients explained! 🙂 I can’t wait to make this for dinner this week!

  • Reply
    Julia
    March 18, 2018 at 4:11 pm

    I love quick dinners, especially when pasta is involved 🙂 Had not heard of guanciale before but will try to find it around here!

  • Leave a Reply

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