Bucatini Amatriaciana

My visit to Rome really solidified my love for Amatriaciana. One of the four main dishes associated with the eternal city, this dish stands out to me for its sweet tomatoes. It derives from a dish called pasta alla gricia.

Amatriciana derives from a dish called pasta alla gricia. The origin of the word gricia is unclear. In papal Rome, the grici were sellers of common edible foods, who got this name because many of them came from Valtellina, at that time a possession of the Swiss canton of Grigioni.

Bucatini Amatriciana

Recipe by Nick FranceCourse: SecondiCuisine: ItalianDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calorieskcal

Pasta all'Amatriciana originated in the town of Amatrice, in the province of Rieti, in Italy's Lazio region, and derives from shepherds' simple meals (gricia) that evolved to include tomatoes, becoming a staple of Roman and Italian cuisine.

Ingredients

6 oz guanciale
½ lb bucatini
⅔ cup Pecorino Romano freshly grated cheese
1 teaspoon black pepper
14 oz peeled tomatoes

Directions

Chop guanciale into strips or pieces. Place the guanciale in the saucepan and bring to a medium heat. Fry for about 8 minutes or until the fat renders and the guanciale is golden brown. Remove from the pan, leaving at least 3 tablespoons of oil.
Hand-squeeze the peeled tomatoes into the sauce. Ground fresh pepper into the sauce. Bring to a boil and then lower the heat to a simmer.
Bring a large pot of water to a boil. Salt the water and add the bucatini. Cook until 1-2 minutes before al dente. Save pasta water for the sauce.
Add ¼ cup of pasta water into the sauce and mix well. Drop in the bucatini and toss in the sauce. Let it simmer for 2 minutes.
Add Pecorino Romano to the sauce and toss to combine. Serve immediately, adding the crispy guanciale on top of the pasta.

Don't just make this recipe; experience it. This isn't just a meal—it's a moment. A chance to slow down, savor a timeless flavor, and share it with those you love. So, put on some music, pour a glass of wine, and let the aroma fill your kitchen. Because, as I always say, "to eat well is to live well," and this dish is the perfect place to start.

Buon appetito!

Caio! I’m Nick, an Italian-American home chef with roots in Brooklyn and Long Island. My love for cooking began in the kitchens I grew up in. For me, it's about sharing my family and heritage with you.

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