Bucatini all’amatriciana

Amatriciana is a traditional Roman recipe and it’s so simple you can’t fuck it up. When it comes to Italian cuisine, what matters is the quality of the ingredients and the ingredients themselves. Being a roman recipe, it requires guanciale. And no, you can’t replace it with pancetta. I mean, of course, you can but the taste simply won’t be the same. So if you plan to make this recipe, I suggest you look for this crucial ingredient!

When it comes to the history of Amatriciana, it originated among the people of the city and it’s the daughter of gricia, another traditional roman pasta. The first evidence we have of it is in Francesco Leonardi’s cookbook dating back to 1790! Francesco served this recipe to the Pope in 1816, an unusual offering given its humble origins. 

This old recipe has gained a lot of popularity over time and once you try it you’ll understand why. Usually, we serve it with bucatini, spaghetti, or maccheroni; you can also try it with gnocchi, highly suggested. The crunch of the guanciale with the pillowy softness of the gnocchi well…you can imagine. 

Now let’s see how to make it.

Bucatini all’amatriciana

Nicole Vittoria
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4


  • olive oil extra virgin
  • 150 gr. guanciale
  • 1 glass white wine (a good one!)
  • 1 can peeled tomatoes or 500 gr. fresh cherry tomatoes
  • peperoncino
  • pecorino romano
  • a pinch of Italian accent and grammatical errors for extra flavor


  • In a pan add a drizzle of olive oil, the fresh peperoncino and the guanciale cut in strips. Cook it on medium heat until it will turn crunchy – crunchy, not burned! – then remove the peperoncino and half of the guanciale from the pan for the garnish (and also because it’s nice to have some crunchy bits in a bite). 
  • Add a glass of white wine and let the alcohol evaporate. You’ll know it’s ready when, while smelling it, you won’t feel that pungent alcohol odor. 
  • At this point, add the tomatoes. If they’re in season, you can use fresh cherry tomatoes. Otherwise use a can of peeled tomatoes. Let it cook for about 20 minutes, or until the taste of the tomatoes will be on the sweeter side. 
  • If you want, add a sprinkle of pecorino romano for some extra flavour; this is optional because the recipe is very tasty by itself. 
  • Plate and enjoy! Buon appetitooooo


I know it’s easy to be tempted by cheap cooking wines, but I encourage you to use good wine when cooking. Not only do you get to enjoy a nice glass but the result of the recipe will be so much better! We are adding wine because we want to subtract its aromatic notes, you can see how if you get a shitty wine well…you’ll have shitty aromatic notes. 

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