Born in the mountain town of Amatrice, this Roman classic tells the story of shepherds who created magic with just a few simple ingredients. Our version honors tradition with hand-rolled bucatini, crispy guanciale, and the perfect heat from Calabrian chilis. It's pasta alchemy at its finest.
Make it at Home
Authentic Roman Bucatini all'Amatriciana with Calabrian Heat
This iconic Roman pasta dish brings together the holy trinity of guanciale, tomatoes, and pecorino in perfect harmony. The secret is rendering the guanciale slowly and letting those Calabrian chilis add just the right amount of smoky heat.
Ingredients
6 oz bucatini pasta
2 oz guanciale, diced
4 oz San Marzano tomatoes, crushed by hand
1/4 oz Calabrian chilis, minced
1 oz Pecorino Romano, finely grated
1/4 cup white wine
2 tbsp pasta cooking water
1 pinch kosher salt
1 pinch black pepper
Instructions
1
Bring a large pot of salted water to boil. Cook bucatini until just shy of al dente, about 1 minute less than package instructions.
2
Meanwhile, in a large skillet over medium-low heat, render the diced guanciale slowly until golden and crispy, about 5-7 minutes. Don't rush this step.
3
Add minced Calabrian chilis to the rendered guanciale and cook for 30 seconds until fragrant.
4
Pour in white wine to deglaze, scraping up any browned bits. Let it reduce by half.
5
Add crushed San Marzano tomatoes and simmer for 3-4 minutes until slightly thickened. Season with salt and pepper.
6
Using tongs, transfer the bucatini directly to the sauce along with 2 tablespoons of pasta water. Toss vigorously for 1-2 minutes until the pasta is perfectly coated.
7
Remove from heat and add half the Pecorino Romano, tossing quickly to create a creamy emulsion.
8
Plate immediately and finish with the remaining grated Pecorino Romano and a crack of black pepper.
