Bucatini all’Amatriciana with Crispy Guanciale and Pecorino

Why You’ll Love This Recipe

• Classic Roman flavor: rich guanciale, bright tomatoes, and sharp Pecorino in perfect balance.
• Silky, glossy sauce that clings to every hollow strand of bucatini.
• Weeknight-friendly: pantry staples, 40 minutes, restaurant-level results.
• Techniques that matter: proper rendering, wine deglaze, and a cheese-emulsified finish.

Grocery List

• Produce: 1 small fresh red chili (optional, or use flakes)
• Dairy: Pecorino Romano
• Pantry: Bucatini, canned whole peeled San Marzano tomatoes, dry white wine, guanciale, extra-virgin olive oil, kosher salt, black pepper, crushed red pepper flakes

Full Ingredients

Sauce

• 6 oz (170 g) guanciale, cut into 1/4-inch (6 mm) batons
• 1 tsp extra-virgin olive oil (optional, only if your guanciale is very lean)
• 1/2 cup (120 ml) dry white wine
• 1 can (28 oz/800 g) whole peeled San Marzano tomatoes, crushed by hand
• 1/2 tsp crushed red pepper flakes (or 1 small fresh red chili, thinly sliced)
• Freshly ground black pepper, to taste (start with 1/2 tsp)

Pasta & Finish

• 12 oz (340 g) bucatini
• 4 qt (3.8 L) water + 2 tbsp kosher salt (for boiling)
• 1 cup (90 g) finely grated Pecorino Romano, plus more for serving
• Up to 1 cup (240 ml) reserved pasta cooking water

Step-by-Step Instructions

Step 1: Set up your pot and prep

Bring 4 quarts (3.8 L) of water to a rolling boil (212°F/100°C) in a large pot. Add 2 tablespoons of kosher salt. While the water heats, cut the guanciale into 1/4-inch (6 mm) batons and crush the tomatoes by hand in a bowl. Finely grate the Pecorino Romano and set it aside.

Step 2: Render the guanciale until crisp

Place a large, wide skillet over medium-low heat (pan surface about 300–325°F/150–165°C). Add the guanciale (and 1 teaspoon olive oil only if the guanciale is very lean). Cook, stirring occasionally, 8–10 minutes until the fat has rendered and the edges are golden and crisp. Spoon off excess fat, leaving 2 tablespoons in the pan. Reserve a small handful of crisp guanciale for garnish if you like.

Step 3: Deglaze with white wine

Increase the heat to medium. Pour in 1/2 cup (120 ml) dry white wine to deglaze, scraping up any browned bits. Simmer 2–3 minutes until the wine is mostly evaporated and the pan looks glossy and fragrant.

Step 4: Build and simmer the sauce

Stir in the crushed San Marzano tomatoes and the red pepper flakes. Reduce heat to maintain a gentle simmer (about 200°F/93°C) and cook 12–15 minutes, stirring occasionally, until the sauce slightly thickens and the fat is emulsified into the tomatoes. Season with several grinds of black pepper.

Step 5: Cook the bucatini

Add bucatini to the boiling water and cook until just shy of al dente, typically 1–2 minutes less than package time (about 7–8 minutes). Reserve 1 cup (240 ml) of pasta water before draining.

Step 6: Marry pasta and sauce

Transfer drained bucatini to the skillet with the sauce over medium heat. Add 1/2 cup (120 ml) pasta water and toss vigorously 60–90 seconds until the sauce loosens and coats the pasta. Remove the pan from heat and let it stand 15–20 seconds so it stops bubbling (important for the cheese to emulsify, not clump). Sprinkle in the Pecorino Romano in 2–3 additions, tossing or stirring quickly to form a glossy, creamy sauce. Add more pasta water a splash at a time if needed for a silky sheen.

Step 7: Finish and serve

Taste and adjust with black pepper and salt only if needed (Pecorino and guanciale are salty). Plate immediately, topping with the reserved crisp guanciale and extra Pecorino. Serve hot.

Pro Tips

• Control the simmer: A gentle bubble (about 200°F/93°C) prevents the tomatoes from tasting harsh and keeps the fat emulsified.
• Cheese off the heat: Always remove the pan from heat before adding Pecorino to avoid clumping and graininess.
• Salt carefully: The pasta water is salted, and both guanciale and Pecorino are salty; taste before adding any extra salt.
• Right cut, right crisp: Batons of guanciale render evenly and keep a pleasant chew; avoid ultra-thin slices which can over-crisp.
• Reserve pasta water: It is starchy and seasoned—your best tool for a glossy, perfectly thickened sauce.

Variations

• Pancetta Swap: If guanciale is unavailable, use pancetta. Reduce added salt slightly and consider a touch more black pepper for depth.
• Smoky Heat: Use a pinch of Calabrian chili paste or smoked chili flakes in place of standard red pepper for a different profile.
• Onion-Style Roman: For a Roman trattoria twist, soften 2 tablespoons finely minced onion in the rendered fat for 2–3 minutes before adding wine and tomatoes.

Storage & Make-Ahead

The sauce (without pasta or cheese) can be made up to 3 days ahead; cool, cover, and refrigerate. Reheat gently until barely simmering, then proceed with cooking the pasta and finishing with Pecorino. Fully assembled pasta is best eaten immediately; leftovers can be refrigerated up to 2 days and reheated gently with a splash of water, then refreshed with a little grated Pecorino. Crisp reserved guanciale in a dry skillet for 30–60 seconds before topping leftovers to revive texture.

Nutrition (per serving)

Approximate: 700 calories; 31 g fat; 67 g carbohydrates; 26 g protein; 4 g fiber; 1100 mg sodium. Values will vary based on brands and exact saltiness of guanciale and Pecorino.