Traditional Bucatini all'Amatriciana recipe

Bucatini all'Amatriciana, just like Nonna makes...

1y ago

Sugo all'amatriciana is a traditional Italian pasta sauce based on guanciale (cured pork cheek), Pecorino cheese from Amatrice, and tomato. Originating from the town of Amatrice (in the Province of Rieti, near Rome), the Amatriciana is one of the best-known pasta sauces in present-day Roman and Italian cuisine. It's almost as famous as the Carbonara.

Recently my friend Valentina wrote a perfect carbonara recipe. Now, I will try to do the same thing with the amatriciana.



Bucatini all'Amatriciana

Just like Nonna makes



  • 200 gr - Guanciale di Amatrice
  • Pecorino Romano
  • 300 gr - Bucatini
  • 2 tins - Tomato Pulp
  • 2 spoon - Triple Tomato Concentrate
  • Hot pepper (to taste)
  • salt
  • olive oi


  1. Cut the bacon into slices about 3 millimetres thick, then cut it into strips.
  2. Heat some oil (and, if you want some hot pepper) in a pan.
  3. Put the bacon in the oil, fry it until the fat becomes transparent, but stop before it becomes crunchy.
  4. Add the tomato pulp and concentrate to the pan. Mix and cook over low heat.
  5. Add a little salt: the bacon and pecorino will give the flavour. The sauce will be ready in 20-30 minutes.
  6. In the meantime, boil the water in a pot, add a little salt and the bucatini.
  7. When the pasta is cooked al dente, drain it.
  8. Put the bucatini in the saucepan (with the heat on low), add the pecorino cheese while continuing to mix.
  9. Amatriciana is ready, enjoy your meal!

Recipe Notes

The recipe is known in several variants: while everybody seems to agree about the use of guanciale and tomato, onion is not favored in Amatrice, but is tolerated in the classical Roman cuisine. For frying, olive oil is most commonly used, but strutto (canned pork lard) is used as well.

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Comments (22)

  • Since I already followed the other Valentina's carbonara recipe and it turned out rather good, I'm going to give this one a try as well. As guanciale is kinda hard to come by in Germany, would it be ok to use pancetta or will I be banned from entering Italy for life if I do? 😋

      1 year ago
    • Ahahahahah Sincerely? I like neither the guanciale nor the pancetta. I add speck when I cook for myself... and yes... speck is a blasphemy. But pancetta it's acceptable, although the purists of Italian cuisine disagree. You use pancetta,...

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        1 year ago
    • Ok, I'll go with either pancetta or speck then. But beware, I still need to visit the Alfa museum in Arese, so you'll have to vouch for me if they won't let me in! 😃

        1 year ago
  • Yup, I did it! 😉 No idea how close I got to the original recipe but the result was quite excellent. I made the pasta myself using my trusted pasta maker. Used pre-cut bacon strips and the pecorino probably wasn't from Amatrice but that's as good as it gets in Germany unless you go to an Italian specialty shop and pay through the nose 😊.

      1 year ago
  • Tried with onions today. From now on onions are also tolerated in Jan's cuisine 🤣. Actually, it was delicious!

      1 year ago
  • Try parmigiana

      1 year ago
  • Oh that sounds good.

      1 year ago