Bucatini All'Amatriciana

Bucatini All'Amatriciana

A great classic of Roman cuisine, an emblematic first course of Italian cuisine based on bucatini, tomato, bacon and pecorino. The interpretations of the original recipe are varied but mainly involve different proportions between these four main ingredients. Pasta all'amatriciana is a simple and cheap first course, with guaranteed success.

Bucatini all'amatriciana are a typical first course of Roman cuisine whose recipe has, over time, welcomed different interpretations in the proportions and use of the ingredients that compose it. Starting from the thickness and shape of the strips of bacon, for example, or the way of frying them (without fat, with oil or lard) and blending them (wine, vinegar, or neither); to then arrive at the choice of the pasta shape, its proportion with the meat and the use of an initial onion sauté or not. Leaving aside some cornerstones such as the use of bacon instead of pancetta, this is why writing about amatriciana is not such a simple matter. In our version of pasta all'amatriciana we propose the use of bucatini, spaghetti or spaghetti, peeled or fresh and beautiful ripe tomatoes, a delicate and not too salty pecorino, finally chilli and dry white wine to complete.


320 g of bucatini (or spaghetti or spaghetti)

300 g of peeled tomatoes (in season 4-5 ripe red tomatoes)

120 g of seasoned bacon in thick slices

About 50 g of grated pecorino (delicate and not too salty)

1 chilli 1/2 glass of dry and sour white wine extra virgin olive oil salt pepper


If you use fresh tomatoes, first blanch them for a few moments in boiling salted water, drain and cool them under running water. After peeling them, remove the seeds and cut them into fillets. In a pan (preferably iron) heat the oil and add the bacon cut into strips about a couple of centimeters long. When it has started to melt, add the chilli. Brown the bacon until it has browned, then blend with the white wine. Let it evaporate, drain the bacon and keep aside warm. In the same pan put the crushed peeled tomatoes (or the fresh ones previously prepared), season with salt and cook for the cooking time of the pasta, which in the meantime you have thrown into a saucepan with boiling salted water. When it is almost cooked, add the bacon to the sauce and remove the chilli. Drain the pasta al dente and transfer it to the pan with the sauce. Off the heat, add the grated pecorino and season with fresh whipped pepper to taste. Mix well and serve immediately, completing your amatriciana pasta with more pecorino.

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