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Bucatini All'Amatriciana

Chef Carlo Apolloni

italian main-course


4 Servings

Prep time

10 Minutes

Cooking Time

29 Minutes


--- Kcal


  • 10 ounces bucatini pasta
  • 1/3 cup extra-virgin olive oil
  • 6 crushed garlic cloves
  • 3 ounces guanciale (cured pork cheek), sliced1
  • 1/2 cup sliced red onion
  • 1/8 teaspoon red pepper flakes
  • 15 oz can crushed San Marzano tomatoes
  • salt and ground black pepper to taste
  • 2 ounces freshly grated Pecorino Romano cheese


  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.

  2. Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.

  3. Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.


  1. You may substitute pancetta if you cannot find guanciale ↩︎