Guanciale, cured pork cheek, is worth seeking out and available online from Salumi Australia. The melted fat adds a rich savoury flavour to the dish and the juicy, crisp bits of meat add great texture. If you can't find it, use pancetta ... but then you won't be making all'Amatriciana.

Bucatini all'Amatriciana

Name: Bucatini all'Amatriciana
Yield: 6
Cuisine: Italian
Ingredients: 1 tablespoon extra virgin olive oil, plus extra for drizzling; 125g guanciale, diced; 1 tablespoon dry white wine; Pinch dried chilli flakes; 400g canned Italian tomatoes, crushed; 500g bucatini; Salt, for pasta water; 100g freshly grated Pecorino Romano

I love tomato, cheese and all things quick and easy, so I’m not sure why it took me so long to try my hand at bucatini all’Amatriciana, one of Italy’s classic pasta dishes. Perhaps it’s because guanciale (cured pork cheek) can be tricky to find – so when I discovered Salumi Australia’s guanciale in my local Harris Farm, I had no excuse. Amatrice, for which the sauce is named, is a mountain town about 2 hours west of Rome. Before tomatoes were introduced to Italy, locals simply dressed spaghetti with sheep cheese and guanciale. This ‘in bianco’ sauce, called alla gricia, is still popular in central Italy. Meanwhile, the version with tomato and hollow bucatini has also become one of the five classic Roman pasta dishes. Regardless of where it’s made, a good pecorino is essential, Amatrice has its own, while in Rome and Australia authentic Pecorino Romano is best. Enjoy bucatini all’Amatriciana with a glass of complex, savoury Dal Zotto La Nebbia Col Fondo naturally sparkling nebbiolo, and take a vicarious Roman holiday! See the video below for all you need to know about cooking pasta perfectly.

Serves 6 as a starter

Ingredients

1 tablespoon extra virgin olive oil,
plus extra for drizzling
125g guanciale, diced (see FAQ below)
1 tablespoon dry white wine
Pinch dried chilli flakes
400g Italian canned tomatoes, chopped
500g bucatini (see FAQ below)
Salt, for pasta water
100g freshly grated Pecorino Romano
(see FAQ below)

Method

Heat oil in a large saucepan, add guanciale and cook over a medium heat for 5 minutes or so, until it’s coloured and crisp.
Add wine and boil for a minute or so until the alcohol evaporates.
Stir in chilli flakes then tomato, bring to a boil, reduce heat and simmer.
Meanwhile, add the bucatini to plenty of boiling salted water.
When it’s just al dente, use tongs to transfer the pasta to the sauce, reserving the cooking water.
Add about two-thirds of the Pecorino and toss to coat well, adding a little cooking water if needed to give a creamy consistency.
Serve topped with remaining Pecorino and a drizzle of olive oil.

Share page on:

How To Cook Pasta Like A Nonna

All'Amatriciana FAQ

What is bucatini?

Bucatini, a pasta that’s like hollow spaghetti, adds a unique texture to this dish. It can be a little hard to find; Barilla’s is available in some delis and specialty stores. Use spaghettoni (thick spaghetti) as an alternative.

What is guanciale? How do you use guanciale?

Guanciale, cured pork cheek, is worth seeking out; Salumi Australia’s is available from Harris Farm Markets and good delis. Cut the skin off before using it; the melted fat adds a rich savoury flavour to dishes and the juicy, crisp bits of meat add great texture. If you can’t find guanciale, use pancetta … but then you won’t be making Bucatini all’Amatriciana.

What is Pecorino Romano?

Pecorino Romano is the traditional sheep milk cheese made around Rome. If you can’t find an authentic Pecorino Romano, use another Italian pecorino (such as a young Pecorino Sardo or Pecorino Toscano). Do not buy Australian so-called ‘pecorino’, which is often made from cow’s milk.

What's the best way to reheat all'Amatriciana?

I don’t like to reheat leftover pasta as it’s always too soft. Instead I turn it into a delicious frittata by frying it in a little olive oil, pouring whisked eggs over it and, when it’s set around the edges, finishing it off under the overhead grill in the oven. Any leftover Bucatini all’Amatriciana responds very well to this treatment!

What Other Travellers Say

Relaxed, organised and well-paced – a wonderful bespoke small group tour, starting in Rome, then travelling down the Amalfi Coast to stay at a family estate where we were treated like old friends. This tour included some hidden gems too, notably on our way to Matera, a fascinating town built into the side of a mountain. We finished with Naples and Pompeii – with plenty of wine and more new tastes. Roberta is a specialist and very personable as she hosts and explains every detail of the food and wine experience.

I’ve been on three of Roberta’s food and wine tours so far and each one has been an amazing well-organised experience. From historic Rome and Pompeii to the spectacular Amalfi Coast, remarkable Venice and the charming villages of Switzerland, each tour offers something special. Then there’s the food in fabulous places where you can truly eat like a local. I highly recommend Roberta’s tours to anyone who wants to discover inspired travel through great food, wine and company. I’m already looking forward to the next one!

Starting in Rome then spending time on the Amalfi Coast and further south before heading back to Rome for the last couple of days made for a nice ‘round trip’. Roberta’s choice of eateries was excellent with some very enjoyable meals – and a nice mix of other activities, like vineyard visits, between meals. Everything was very well organised: transport, nice hotels in close proximity to most activities, and a relaxed pace with enough time to follow your nose if that took your fancy. A very worthwhile tour and I’m already looking forward to another!

I absolutely recommend Roberta’s Southern Italy tour! We’ve always been independent travellers so were a little apprehensive – by day 2 we knew we’d made a great decision! Roberta knows people and places far from the tourist trail so we visited wineries where we were always invited for lunch as well as wine-tasting, a family lemon grove high on the Amalfi Coast and a 3rd generation cheesemaker. We stayed in a stunning cave hotel in Matera and a gorgeous family hotel in Scala – and book-ended the tour with the vibrancy of Rome. So many highlights, such a brilliant experience. We will do another tour with Roberta.

We had an absolutely fantastic time in Southern Italy and Rome with Roberta. Incredible food and wine experiences combined with authentic cultural encounters, fascinating history and breathtaking scenery. From the charming streets of Trastevere and the stunning Amalfi Coast to Matera, Pompeii and the hidden gems of Basilicata, every day brought something memorable. Meeting local winemakers, farmers, chefs and families who welcomed us with genuine warmth made this trip exceptional. Roberta's passion for Italy, attention to detail, warmth, knowledge and care for every guest made the experience unforgettable. We will gladly travel with Roberta again.