National Dish Italy: Bucatini all'Amatriciana (Recipe)
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Few plates capture the soul of Roman cooking quite like Bucatini all’Amatriciana. Hearty, simple and utterly moreish, it brings together crisp guanciale, a punchy tomato sauce and a generous flurry of Pecorino Romano. With only a handful of carefully chosen ingredients, it delivers the kind of deep, satisfying flavour that has made it an Italian dinner-table staple for generations. Let this rustic classic transport you straight to the heart of Lazio.
About Bucatini all’Amatriciana
Bucatini all’Amatriciana is a traditional Italian pasta dish from the region of Lazio. Named after the town of Amatrice, it is defined by a piquant tomato sauce built around guanciale, Pecorino Romano and hollow bucatini pasta. A genuine classic of Italian cooking, it is as irresistible as it is uncomplicated. Let yourself be won over by a dish that is wonderfully easy to make yet bold and intensely flavoured.
Ingredients (serves 1–2)
- 200 g bucatini pasta
- 100 g guanciale (or pancetta, if unavailable)
- 400 g peeled tomatoes (tinned)
- 50 g Pecorino Romano, grated
- 1 small onion
- 1 red chilli
- 1 tablespoon olive oil
- Salt and pepper, to taste
Shopping for the ingredients
When shopping for Bucatini all’Amatriciana, it pays to choose good-quality ingredients. Guanciale is an Italian speciality made from cured pork cheek; if you cannot track it down, pancetta makes a fine stand-in. Pecorino Romano is a salty, hard sheep’s cheese that gives the dish its characteristic edge. Look out, too, for fresh onions and good-quality tomatoes, much as you would for a properly made Spaghetti alla Puttanesca.
Preparing the dish
Before you start cooking, take a little time to prepare all the ingredients carefully. Cut the guanciale into fine strips and finely chop the onion and the chilli. Lightly crush the tomatoes in a bowl to achieve a pleasing consistency for the sauce. Grate the Pecorino Romano fresh, as this gives the very best flavour.
Step-by-step instructions
- Heat the olive oil in a pan and fry the guanciale until crisp.
- Add the chopped onion and chilli and sweat them until soft and translucent.
- Tip in the crushed tomatoes and let the sauce simmer over medium heat for about 15 minutes.
- Meanwhile, cook the bucatini until al dente in plenty of well-salted water.
- Season the sauce with salt and pepper, then toss through the drained bucatini.
- Serve the dish hot and scatter generously with grated Pecorino Romano.
Gluten-free / lactose-free version
For a gluten-free version of Bucatini all’Amatriciana you can simply use gluten-free pasta. There are now plenty of good alternatives made from rice, maize or quinoa. For a lactose-free variation, swap the Pecorino Romano for a lactose-free hard cheese, or leave the cheese out altogether. Either way, the dish keeps its distinctive flavour intact.
Tips for vegans and vegetarians
For a vegetarian version, replace the guanciale with smoked tofu or mushrooms such as shiitake. Diced mushrooms or strips of tofu lend a similar texture and depth of flavour. Vegans can also swap the Pecorino Romano for a plant-based cheese alternative or nutritional yeast. This keeps the dish every bit as savoury and rounded.
More tips and tricks
To give your Bucatini all’Amatriciana the finishing touch, scatter over a few fresh herbs such as basil or parsley. Bear in mind that the sauce tastes even better once it has had time to rest, so feel free to make it ahead and gently reheat it later. A splash of white wine can also lend the dish a special note. Experiment a little until you hit on your perfect combination.
Adapting the recipe to your taste
The recipe for Bucatini all’Amatriciana is easy to tailor to personal preference. If you like things hotter, add more chilli or reach for a fierier variety. For a milder result, leave the chilli out entirely. Swap the bucatini for another favourite pasta if you wish, and experiment with different cheeses to discover new flavour combinations, just as you might with a comforting Pasta alla Norma.
Ingredient substitutions
If you cannot find or do not care for certain ingredients, there are several tried-and-tested alternatives. Guanciale can be replaced with pancetta or even ordinary bacon. If you have no Pecorino Romano to hand, Parmigiano Reggiano works beautifully too. Just make sure your substitute still supports the characteristic flavour of the original recipe, and adjust the quantities for the best result. The same generous spirit underpins a classic Spaghetti Carbonara.
Drink pairing ideas
Italian red wines are a particularly good match for Bucatini all’Amatriciana, as they support and round off the flavours of the dish. A Chianti or a Montepulciano d’Abruzzo make excellent partners. If you prefer white, opt for a dry style such as a Pinot Grigio. Beer lovers, meanwhile, will find that a robust, characterful brew brings out the depth of the tomato sauce.
Serving and presentation ideas
An appealing presentation of Bucatini all’Amatriciana starts with a handsome plate. Larger, white plates show off the colours of the dish to their best advantage. Garnish with a few fresh basil leaves or a little grated cheese. Bring extra freshly ground pepper and additional Pecorino Romano to the table so your guests can season to their liking. A good first impression makes the meal even more enjoyable.
A bit of history
Bucatini all’Amatriciana has a rich history stretching back to the 18th century. The dish originally hails from the town of Amatrice in the region of Lazio. It was traditionally prepared by shepherds, who carried guanciale and pecorino as long-keeping provisions. Over time it evolved into a much-loved classic across Italy and beyond, and in Rome especially it is regarded as one of the great traditional pasta dishes of Italian cuisine, alongside the likes of Pasta alla Gricia.
More recipe ideas
Summary: Bucatini all’Amatriciana
Bucatini all’Amatriciana is a delicious, traditional Italian dish that comes together easily with just a few quality ingredients. With guanciale, Pecorino Romano and a piquant tomato sauce, it has an unmistakable flavour all its own. It adapts readily to different dietary needs and preferences, which makes it especially versatile. Serve it with a well-chosen drink and enjoy a little slice of Italian culture in your own home.
