Bucatini All'amatriciana

A classic Roman pasta dish made with bucatini pasta in a rich tomato sauce with crispy guanciale, onions, and Pecorino Romano cheese. This traditional Italian recipe combines the perfect balance of savory and slightly tangy flavors.

4 servings

37 min

Published October 4, 2025

Ingredients

•3 tablespoons extra-virgin olive oil, divided
•4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided
•1 clove garlic clove, peeled
•1 piece 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper
•1 cup finely chopped onion
•2 tablespoons balsamic vinegar
•1 pound cherry tomatoes, chopped (about 3 cups)
•12 ounces bucatini or spaghetti
•¾ cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)

Cooking Instructions

1.
Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.
5 min
2.
Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.
19 min
3.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.
10 min
4.
Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.
3 min

Ingredients

•3 tablespoons extra-virgin olive oil, divided

•4 ounces guanciale or unsmoked bacon, sliced, cut into 1x1/4-inch strips, divided

•1 clove garlic clove, peeled

•1 piece 1-inch dried peperoncino or 1/4 teaspoon dried crushed red pepper

•1 cup finely chopped onion

•2 tablespoons balsamic vinegar

•1 pound cherry tomatoes, chopped (about 3 cups)

•12 ounces bucatini or spaghetti

•¾ cup freshly grated Pecorino Romano cheese or Parmesan cheese (about 2 1/2 ounces)

Cooking Instructions

Heat 1 tablespoon oil in heavy large skillet over medium heat. Add half of guanciale and sauté until crisp, about 5 minutes. Transfer guanciale to paper towels to drain (do not clean skillet). Reserve for garnish.

5 min

Add 2 tablespoons oil to same skillet over medium-low heat. Add garlic and peperoncino; sauté until peperoncino darkens, about 2 minutes. Add onion and remaining guanciale; sauté until onion is translucent and fat has rendered from guanciale, about 10 minutes. Stir in vinegar; cook 1 minute. Add tomatoes; simmer 6 minutes. Season sauce with salt and pepper.

19 min

Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid. Return pasta to same pot.

10 min

Add tomato sauce and cheese to pasta and toss, adding some of reserved pasta cooking liquid if dry. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with reserved guanciale and serve.

3 min