Crispy Guanciale Tomato Pasta — Bucatini all'Amatriciana
A Roman-Lazio pasta of thick hollow bucatini in a sauce of crisp guanciale, tomato, white wine, and chilli flakes, finished with grated Pecorino Romano and a generous grind of black pepper.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 100g guanciale into 5mm batons. Measure 60ml dry white wine, 400g tomato passata, 60g Pecorino Romano for sauce, 20g for finishing. Have 2 tsp sea salt, 3 tsp chilli flakes, 0.5 tsp black pepper, and 200g bucatini ready.
Boil
Bring 4L water to rolling boil, salt with 2 tsp. While water heats, place guanciale batons in cold wide skillet over medium heat. Cook 5–6 minutes, stirring occasionally, until fat renders and guanciale turns crisp and golden.
Build 1
Pour dry white wine into pan over medium heat. Let bubble 60 seconds until almost evaporated, scraping up caramelised bits. Add tomato passata and chilli flakes. Season with 0.5 tsp salt and 0.25 tsp pepper.
Simmer
Reduce heat to medium-low and simmer 10–12 minutes until sauce thickens and oil rises to surface. While sauce simmers, drop bucatini into boiling water. Cook 9 minutes, stirring at start, until al dente.
Build 2
Scoop 160ml pasta water when bucatini is nearly done. Drain pasta and tip directly into sauce skillet with 1/2 cup pasta water. Toss over medium heat 1–2 minutes until every strand is coated.
Finish
Remove from heat. Add 60g Pecorino and toss vigorously 30 seconds, adding more pasta water if needed, until cheese melts into glossy sauce without clumping.
Plate
Divide between two plates. Top each with remaining 10g Pecorino and a heavy grind of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.