Bucatini all'Amatriciana Recipe

Daniel Gritzer
Bucatini all'Amatriciana Recipe
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  • Yield:Serves 4
  • Active time:20 minutes
  • Total time:20 minutes
  • Rated: 4.0

[Photograph: Vicky Wasik]

Debate rages over the correct way to make a classic Roman amatriciana sauce of cured pork and tomatoes. We tested all the variables to come up with this ideal version, which packs a delicate heat, gentle black-pepper spice, sharp Pecorino Romano cheese, and the intriguing interplay of sweet-tart tomato sauce and rich, fatty cured pork.

Why It Works

Simplicity wins in this easy amatriciana. Read the Whole Story
  • Chili flakes add heat without distracting flavor, while a smaller dose of black pepper offers just enough musky spice to keep things interesting.
  • This quick-cooked sauce is not only fast and easy, it also ensures that the tomato flavor remains bright—a necessary contrast for the rich pork.
  • Finishing the pasta in the sauce coats each noodle with plenty of flavor.

Ingredients

  • 1 tablespoon (15ml) extra-virgin olive oil
  • 6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips (see note above)
  • Pinch red pepper flakes
  • 1/4 cup (60ml) dry white wine
  • 1 (15-ounce; 425g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • Kosher salt and freshly ground black pepper
  • 1 pound (450g) dried bucatini pasta (see note above)
  • 1 ounce (30g) grated Pecorino Romano cheese, plus more for serving

Directions

  1. 1.

    In a large skillet, heat olive oil over medium-high heat until shimmering. Add guanciale and pepper flakes and cook, stirring, until lightly browned, about 5 minutes. Add wine and cook, scraping up any browned bits on bottom of pan, until nearly evaporated, about 3 minutes.

  2. 2.

    Add tomatoes and bring to a simmer. Season with salt and pepper.

  3. 3.

    Meanwhile, boil pasta in salted water until just shy of al dente, about 1 minute less than package recommends. Using tongs, transfer pasta to sauce, along with 1/4 cup pasta cooking water. Cook over high heat, stirring and tossing rapidly, until pasta is al dente and sauce has thickened and begins to coat noodles. Remove from heat, add cheese, and stir rapidly to incorporate. Season to taste with more salt and pepper. Serve right away, passing more cheese at the table.

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Daniel Gritzer
Culinary Director

Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. He spent nearly a year working on organic farms in Europe, where he harvested almonds and Padron peppers in Spain, shepherded a flock of more than 200 sheep in Italy, and made charcuterie in France. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art.

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