Bucatini all'Amatriciana

Bucatini all'Amatriciana using Mutti Pelati & Barilla Pasta

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 become a typical dish of modern Roman cuisine. 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 another simple pasta recipe.

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 canned Italian tomatoes, crushed
  • 500g bucatini (see FAQ below)
  • Salt, for pasta water
  • 100g freshly grated Pecorino Romano
    (see FAQ below)
Method
  1. 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.
  2. Add wine and boil for a minute or so until the alcohol evaporates.
  3. Stir in chilli flakes then tomato, bring to a boil, reduce heat and simmer.
  4. Meanwhile, add the bucatini to plenty of boiling salted water.
  5. When it’s just al dente, use tongs to transfer the pasta to the sauce, reserving the cooking water.
  6. Add about two-thirds of the Pecorino and toss to coat well, adding a little cooking water if needed to give a creamy consistency.
  7. Serve topped with remaining Pecorino and a drizzle of olive oil.

Like this recipe?
You’ll love A Month of Traditional Italian Recipes+Videos Online Cooking Class!

Share page on:

Orecchiette Mushroom & Sausage

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken – once again both exceeded our expectations. My husband keeps saying it’s better ordering this than going out to restaurants as the recipes and food quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Kate (Killara, NSW)
Kate (Killara, NSW)
Read More
I loved the Fresh & Easy Chicken – simple instructions, only a few ingredients and the time factor absolutely spot on. Then came the highlight, the taste, no compromise on the enjoyment of that meal! For the time poor Fresh & Easy hits the mark indeed.
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce ... I’ve so enjoyed picking fresh leaves from the herb pots and loved listening to the chef's playlist while cooking. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving these boxes! There are Ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Nathan (Manly, NSW)
Nathan (Manly, NSW)
Read More
Loving Be Inspired! Felt like a kid opening up a Christmas present when the box arrived. Fresh herb pots are a nice touch!
Richard (Earlwood, NSW)
Richard (Earlwood, NSW)
Read More
Thanks so much for the Fresh & Easy Meal, it was excellent. We regularly get another meal kit delivery – your offering is vastly superior and a similar price, so big ticks.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from the Recipes+Videos Packs. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next

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 pasta?

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!

Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)