Bucatini all’Amatriciana
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon extra virgin olive oil
- 1medium onion, sliced thin
- 3cloves garlic, sliced
- ¼pound guanciale, in 1-inch slivers ¼ -inch thick
- 3cups canned San Marzano tomatoes (about a 28-ounce can)
- ½teaspoon red chile flakes, or to taste
- Salt
- ¼cup grated aged pecorino cheese, more for serving
- 1pound bucatini
Nutritional analysis per serving (6 servings)
409 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 14 grams protein; 561 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a 12-inch skillet. Add onion and garlic, and sauté over medium heat until transparent. Add guanciale and sauté until barely beginning to brown.
- Step 2
Break up tomatoes and add. Cook about 15 minutes, crushing tomatoes with a spoon, until sauce has become somewhat concentrated and homogenized. Season with chili and salt and stir in 1 tablespoon cheese. Remove from heat.
- Step 3
Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 9 minutes. Drain and transfer to skillet. Gently reheat contents of skillet, folding pasta and tomato sauce together until they are heated through and pasta is well-coated, about 5 minutes. Fold in remaining cheese. Check seasoning and serve with more cheese on the side.
Private Notes
Comments
Mario Batali's recipe and others are superior to this one. FF's recipe leaves out the parsley which freshens the dish . Parmisano-Reggiano is a preferable cheese to Pecorino Romano which is too salty and gritty and overpowers the dish. Guanciali is hard to find and Pancetta is an excellent substitute. I doubt that a Rome or Amatrice "authentic" cook would not make this dish because they lacked guanciale or preferred - or had on hand - Parmisano-Reggiano or Grana Padano.
I understand that guanciale is not easy to find in the States, but in Roma and Amatrice it is quite popular, so Roman cooks will never lack it. As for parmigiano, it was unknown to the shepherds of Rome or Latium until a few years ago (not many) so substituting pecorino with parmigiano it's not an option for authentic amatriciana. In any case the pecorino used in amatriciana is not pecorino romano but a pecorino from Amatrice or from the Monti della Laga, much less salty.
I've made the dish many times and also had it in fine restraurants. Guanciale and pecorino are critical and the other versions aren't as good. Batali is a "pop" cook catering to the masses. The recipe here, if done correctly, is classic, delicious, and superior!
While very good. Next time I will sauté the guanciale first before adding the onion and garlic. The guanciale I get is very fatty and takes time to brown. Following this recipe, the onion and garlic were probably over-cooked by the time the guanciale was lightly browned. Still delicious.
Found the guanciale pieces a little soft. Next time crisp up and remove before onions and garlic. Add back with the tomatoes
I’ve made this a couple of times now. While I’m not a fan of the sometimes extensive modifications to these recipes, I wanted to share a couple changes my family really enjoys in the finished dish. For starters I allow approximately 1/2 of a medium onion per serving (I used 2 medium onions) and since the Guanciale is hard to find, I take either slab bacon or Pancetta and season it with salt, pepper, garlic, rosemary and sage. I stack it together and refrigerate for about a day before I make the dish. We find it adds a nuance that our household really enjoys! Happy cooking!
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