The Bucatini all Amatriciana originating in the hills outside Rome this dish is a beautiful mix of flavors. It is made with chewy bucatini pasta, tossed with a rich tomato sauce, caramelized onion, dried chile pepper, and plenty of savory cured guanciale



  • 3 oz of cured guanciali or pancetta medium dice
  • 1.5 oz white onion small dice
  • 4 oz crushed, cooked roma tomatoes
  • pinch of red pepper flake
  • 2 oz of graded parmesian cheese
  • 4 oz of dry bucatini pasta
  • 1.5 oz extra virgin olive oil
  • Fresh Italian parsley
  • Shaved Pecorino cheese


Cook the bucatini pasta in salted boiling water
Heat half of the olive oil in a heavy bottom saute pan
Add the guanciali and cook until the fat renders and the pork starts to become crispy
Add the white onion and continue to cook the pork and onion together until the onion is soft and transparent
Add the tomato and hot pepper flakes and set aside
When the bucatini is cooked aldente drain the water and add the pasta to the slowly mixing in the parmesan cheese and reserved olive oil.
Add salt and pepper to taste and finish with shaved pecorino

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