Mastering the Classics: Traditional Bucatini all’Amatriciana

I do not normally write blogs everyday but this week I think I should feed the body as well as  the soul  after our session at the Guilford Institute.

Following our recent session on Rugantino , it’s time to try your  culinary prowess with one of Italy's most iconic and revered pasta dishes: Bucatini all’Amatriciana. Inspired by the traditional recipe from La Cucina Italiana, here is how to master true , traditional Bucatini all'Amatriciana: no shortcuts, just pure Italian flavour! 

An Inviting plate of Bucatini all'Amatriciana: can you smell the flavours?

Originating from the town of Amatrice in Lazio, this recipe relies on high-quality ingredients and precise execution—no garlic, no onions, and strictly guanciale instead of bacon or pancetta. The balance of crispy, savory cured pork, rich tomatoes, a hint of chili, and sharp Pecorino Romano creates a glossy, deeply satisfying sauce that coats every strand of bucatini.

Ingredients for Traditional Bucatini all'Amatriciana (Serves 4)

• 350 g – 400 g Bucatini pasta

• 150 g – 200 g Guanciale (cured pork cheek), sliced into 1cm x 0.5cm strips

• 400 g Whole peeled tomatoes (preferably San Marzano), crushed by hand or finely chopped

• 80 g – 100 g Pecorino Romano (or Pecorino di Amatrice), finely grated

• 50 ml Dry white wine (optional, for deglazing)

• 1 small Fresh red chili or chili flakes (to taste)

• 1 tbsp Extra virgin olive oil (only if the guanciale needs help rendering)

• Salt, to taste

  
  

Method for Traditional Bucatini all'Amatricina

1.Render the Guanciale:Do not rush this step—low and slow is key.

Place a dry skillet (preferably cast iron or heavy-bottomed stainless steel) over medium-low heat. Add the sliced guanciale and the chili pepper. Let the fat render slowly until the strips become golden and crispy on the outside, but tender on the inside (about 7–8 minutes)

2.Deglaze & Reserve Meat: Keeps the pork crisp for serving.

Pour in the dry white wine and let it bubble and evaporate completely. Using a slotted spoon, transfer the crispy guanciale to a warm bowl, leaving the rendered fat and deglazed pan juices in the skillet. Remove the chili pepper if you prefer a milder heat 

3.Simmer the Tomato Sauce:15–20 minutes simmering time.

Add the crushed tomatoes to the skillet containing the warm guanciale fat. Season with a small pinch of salt (keep in mind the guanciale and pecorino are already salty). Simmer over medium-low heat for roughly 15 to 20 minutes until the sauce has thickened and turned glossy.

4.Boil the Pasta:Undercook by 2 minutes for finishing in the pan.

Bring a large pot of salted water to a rolling boil. Add the bucatini and cook until very al dente—roughly 2 minutes shy of the package directions. Reserve a cup of the starchy pasta water before draining.

5.Combine Pasta & Sauce:High heat tossing.

Transfer the drained bucatini directly into the skillet with the tomato sauce. Return two-thirds of the crispy guanciale to the pan. Toss continuously over high heat for 1–2 minutes, allowing the hollow bucatini to absorb the sauce. Add a splash of the reserved pasta water if needed to loosen the emulsion 

6.Mantecatura and serving : Off the heat to prevent clumping.

Remove the skillet from the heat. Sprinkle over most of the finely grated Pecorino Romano and toss vigorously to create a creamy, emulsified sauce. Plate immediately, topping each portion with the remaining crispy guanciale and a final dusting of Pecorino.

Follow this recipe and you will taste the traditional Bucatini all'Amatriciana like never before!

To conclude this short series, tomorrow I will post a recipe from Sicily : watch this space!