Bucatini all'Amatriciana
Bucatini al’Amatriciana
Prep Time
5 mins
Cook Time
1 hr
Total Time
1 hr 5 mins
Bucatini all'Amatriciana
Course: Main Course
Cuisine: Italian
Keyword: al'amatriciana, pasta
Servings: 6 servings
  • 1 lb Bucatini pasta
  • 5 oz of pancetta or bacon diced
  • 2- 14 oz cans of diced tomatoes with basil garlic and oregano seasoning
  • 2 tbs extra virgin olive oil
  • 3 cloves of fresh garlic minced
  • Pecorino Romano grated cheese 3 tbs
  • red pepper flakes optional
  • salt and pepper to taste
  • 3 tbsp of pasta water
  1. In a large frying pan on medium heat, begin to heat olive oil. Add garlic and simmer for 30 seconds being careful not to brown the garlic. Then, add pancetta and black pepper and cook for two minutes. Add tomatoes with juice. Cook on medium heat for 15 minutes and then turn to low heat and cook another 45 minutes, covered stirring every ten minutes. When sauce is finished cooking, stir in 3 tbs of pasta water.

  2. In a large stock pot, boil 4 quarts of water and season with salt. Cook Bucatini pasta according to package directions. Do not over cook. Reserve 3 tbs of pasta water for sauce. Drain pasta and return back to stock pot.
  3. Add tomato sauce to the drained pasta and stir together.
  4. Add grated Pecorino Romano cheese and crushed red pepper flakes before serving.
Recipe Notes

Feel free to substitute grated Parmesan cheese for Pecorino Romano or omit it. Omit crushed red pepper flakes (which can be cooked into sauce) if you don't like it spicy.