My Cart


Recipe for Bucatini All’Amatriciana

  • Published in
  • Written by Super User
  • Category: Entrees
  • Hits: 1771
  • Print, Email


Few things are better than tucking into a nice bowl of pasta, preferably in Rome. But no need for airfare! Simply prepare this classic from Abruzzo and bring Italy home to your family. Do seek out the flavorful guanciale and bucatini shaped pasta (all available at Grand Central Market). They make the dish authentic and inexplicably good.

Recipe for Bucatini All’Amatriciana

1/2 lb of guanciale (pork jowls), cold and chopped
2 tsp Sel de Guerande
1 tbsp crushed red pepper flakes
1 tbsp fennel seeds

Pulse the above ingredients in a food processor a few times to incorporate. Let cure for an hour (or preferably overnight in the fridge).

1 tbsp extra virgin olive oil
2 large onions, diced
1 large carrot, grated
4 cloves of garlic, minced
1 tsp crushed rep pepper flakes
1 tbsp dried thyme
2 – 28oz cans of San Marzano tomatoes, crushed by hand (discard any skins)
1 tbsp sugar
1lb bucatini, cooked (undercook by 2 minutes)
Parmigiano Reggiano or Pecorino Romano for garnish
Chopped Italian Parsley for garnish


Heat olive oil in large, deep saucepan. Add guanciale mixture and cook until all fat is rendered. Add onion, carrot and crushed red pepper flakes and cook for 5 minutes. Add garlic plus thyme and saute for 2 minutes. Add crushed tomatoes and sugar. Bring to a boil then reduce and simmer for about 1 hour. Salt and pepper to taste.

Add cooked bucatini to the sauce and incorprate thoroughly.

Bon Appetito!

Lynn Cardin


Log In or Register

fb iconLog in with Facebook