Bucatini all'Amatriciana

Named for the mountain town of Amatrice in Lazio, this Roman classic thrives on a few bold flavors. Guanciale renders into a rich base for San Marzano tomatoes and chili, then clings to hollow bucatini finished with sharp Pecorino Romano.

Serves 4 · 10 min prep · 25 min cook

Estimate for one serving

• 315 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

Every recipe here is free to read.

Ingredients

• 12 oz bucatiniPantry
• 5 oz guancialeDeli
• 14 oz can San Marzano tomatoesPantry
• 3/4 cup Pecorino RomanoDairy
• 1/4 cup white wine optionalPantry
• 1 chiliProduce
• to taste salt and pepperSpices

Instructions

1. 1Render guanciale; optional splash of wine.
2. 2Add chili and tomatoes; simmer to a clingy sauce.
3. 3Cook bucatini; toss with sauce and pecorino.
4. 4No onion in the strictest Amatrice doctrine—your call at home.