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    Recipes » Main Course Recipes » Pasta

    Easy Bucatini all'Amatriciana

    Published: Mar 19, 2020 · Modified: Jul 23, 2020 by Marissa Stevens · 43 Comments

    Quick Meals

    This post may contain affiliate links.

    Jump to Recipe Jump to Video
    bucatini all'amatriciana in a stainless pan

    Make classic Bucatini all'Amatriciana with this simple recipe and you'll have dinner on the table in less than half an hour! A simple combination of tender bucatini noodles, spicy tomato sauce, pancetta and Pecorino Romano cheese, it's likely to become one of your favorite busy day meals!

    Jump to:
    • Where did Amatriciana Sauce come from?
    • FAQs
    • How to Plate Bucatini all'Amatriciana
    • More classic italian pastas to try
    • How to make Bucatini all'Amatriciana
    • Recipe Video
    • Easy Bucatini all'Amatriciana
    • 💬 Comments

    Where did Amatriciana Sauce come from?

    Though this dish originated in the town of Amatrice, where it was made with spaghetti noodles, now it's popular all over Italy. The use of bucatini pasta began in Rome and is now the more prevalent pasta choice. Amatriciana sauce was also originally made with guanciale (cured pork cheek or pork jowl), which can be difficult to find in the United States. Pancetta (or Homemade Pancetta) stands in nicely.

    I first tried Bucatini all’Amatriciana (my first Pasta Aglio e Olio too) at Trinacria, a tiny Italian restaurant in Olympia, Washington. It’s the kind of place that you could mistake for a dive: lettuce green walls and neon lights, rickety chairs and inexpensive wine. But it’s iconic in Olympia, well known for fantastic food, curt service (Enjoying the music one evening, Keith and I asked our server what it was. Her quick reply, “Annoying.” We liked her immediately.) and the friendly but quirky first generation Italian owner, Eugenio.

    Despite living in the United States for decades, Eugenio spoke with a strong accent. I once asked him about the ingredients in his Amatriciana sauce, his reply, “Oh yes, yes…I start with…and then…” As he rattled off the ingredients and preparation, his accent became mysteriously stronger, as though he didn’t really want to share his secrets.

    Understandable.

    So I decided to figure it out on my own and after a few tries, I had it.

    Do not be alarmed when you see the short ingredient list and simple instructions, thinking that something so easy can’t be spectacularly good. I promise it is. In fact, I predict it will become a go-to pasta dish.

    FAQs

    What pasta is similar to bucatini?

    Bucatini is thin and long like spaghetti, but has a hollow center. If you can't find bucatini, spaghetti is a great substitute.

    Why use whole canned tomatoes instead of diced or crushed tomatoes?

    Whole tomatoes tend to cook down more quickly than crushed or diced tomatoes. But crushing them in the pan can be a messy process. An easy answer is to cut the whole tomatoes into smaller pieces right in the can using kitchen shears (pictured below).Cutting whole tomatoes in the can with kitchen shears.

    How to Plate Bucatini all'Amatriciana

    It's fun to give your pasta a twirl before plating it. See the recipe video for exactly how to do it with a carving fork and large serving spoon.

    Plating Bucatini all’Amatriciana using a swirl of a fork.

    More classic italian pastas to try

    • Bolognese Sauce (We learned to make this in a cooking class in Bologna, Italy. It's easy and amazing!)
    • Broccoli Rabe and Sausage Pasta (A weeknight favorite in our house!)
    • Pasta Aglio e Olio (If you've seen the movie 'Chef', you know this one! 😉 )
    • Pasta alla Norma (If you're an eggplant lover, you have to try this pasta! Loads of custardy, roasted eggplant are tossed with pasta in a silky tomato sauce.)
    • Bucatini Cacio e Pepe (With a no-fail method that might surprise you.)

    How to make Bucatini all'Amatriciana

    Step 1: Brown pancetta in a large skillet; remove with slotted spoon and pour off most of the fat.

    browning pancetta in a skillet
    scooping out browned pancetta

    Step 2: To same skillet add onions; cook and stir until softened and translucent. Stir in tomatoes, chili flakes, and pancetta; cook and stir, crushing the tomatoes. Simmer 15 minutes, stirring occasionally.

    making amatriciana sauce

    Step 3: Meanwhile, cook bucatini according to package directions; reserve 1 cup cooking liquid.

    cooking bucatini and scooping out pasta water

    Step 4: Add drained, cooked pasta to sauce; gently stir to coat.

    adding cooked bucatini to amatriciana sauce

    Step 5: Serve topped with grated Pecorino Romano and parsley.

    Sprinkling Bucatini all’Amatriciana with pecorino romano cheese and parsley

    Recipe Video

    Bucatini all Amatriciana in a deep stainless skillet

    Easy Bucatini all'Amatriciana

    Marissa Stevens
    This is great the next day, if you happen to have leftovers. The sauce tends to soak into the pasta over night so you'll want to add a little water when you reheat it. I like to add a little olive oil, salt and pepper too.
    5 from 9 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Main Course
    Cuisine Italian
    Servings 6 people
    Calories 754 kcal

    Ingredients
      

    • ¼ pound pancetta diced small (see recipe note #1 for easy homemade pancetta recipe)
    • 1 tablespoon olive oil
    • 1 onion sliced into thin slivers
    • 4 cloves garlic thinly sliced
    • 28-ounce can whole tomatoes with juice (recipe note #2)
    • ½ teaspoon red chili flakes or more
    • salt and freshly ground black pepper
    • 1 pound dry bucatini pasta or spaghetti
    • 2 ounces Pecorino Romano or Parmesan, grated
    • ¼ cup Italian parsley finely chopped

    Instructions
     

    • Cook and stir pancetta in a large skillet over medium heat until brown. Remove from heat and transfer pancetta to a paper towel. Pour off most or all of the fat from the skillet, but no need to wash it.
    • Return skillet to stove over medium heat; add olive oil, onion and garlic. Cook and stir until onion is translucent. Add tomatoes, red chili flakes and pancetta; cook and stir, crushing tomatoes with the spoon. Simmer, stirring occasionally for 15 minutes or until sauce has thickened.
    • Meanwhile, bring a large pot of salted water to boil. Cook bucatini according to package directions and drain, reserving 1 cup of cooking liquid.
    • Add cooked pasta to sauce; cook and stir until thoroughly combined and heated through, adding reserved cooking liquid as needed to loosen the sauce. Season to taste with salt and pepper. Transfer to serving platter and sprinkle grated pecorino and parsley over the top. Serve.

    Notes

    1. Want to make your own easy homemade pancetta? Try this pancetta recipe.
    2. Though I love the consistency of whole tomatoes, crushing them in the pan can be messy. Instead, use kitchen shears to cut them into smaller pieces right in the can! (See recipe video for a visual of this.)
    3. If you plan to have leftovers, save extra pasta cooking liquid and pour some into the bottom of your storage container before adding the leftover pasta. When you reheat it, you'll be happy to have the extra liquid. 

    Nutrition

    Calories: 754kcalCarbohydrates: 136gProtein: 31gFat: 16gSaturated Fat: 5gCholesterol: 22mgSodium: 2991mgPotassium: 3869mgFiber: 22gSugar: 49gVitamin A: 2543IUVitamin C: 184mgCalcium: 722mgIron: 20mg
    Keyword comfort food, dinner party
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.
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      Recipe Rating




    1. Cheyanne @ No Spoon Necessary says

      March 20, 2020 at 3:09 pm

      5 stars
      Gimme ALL the simple and spicy pasta!!! I love bucatini noodles... and every single other ingredient in this pasta dish for that matter! I could definitely use a big bowl of this and a (large) glass of wine! Pinning to make! Stay safe and healthy, Marissa!!!

      Reply
      • Marissa Stevens says

        March 22, 2020 at 11:57 am

        Yay! Thank you so much, Cheyanne. You stay safe and healthy too.

        Reply
    2. Leanne says

      March 20, 2020 at 1:31 pm

      5 stars
      I've never had bucatini pasta, but I definitely should look for it the next time I'm at the grocery store. (Hopefully the pasta shelves are re-stocked!) I really think my husband would enjoy this dish too, so it's perfect for a Friday night date night with a few glasses of wine. Great recipe Marissa. Hope you're doing well.

      Reply
      • Marissa Stevens says

        March 22, 2020 at 11:58 am

        I'm excited for you to try bucatini, Leanne. It really is so good. Yes, this is definitely a good date night dish - with wine, of course. 😉 Hope you're doing well too.

        Reply
    3. Dawn - Girl Heart Food says

      March 20, 2020 at 9:25 am

      5 stars
      This seriously looks delicious, Marissa! There's nothing like a big ol' plate of pasta and this looks like it would just hit the spot! With a glass of wine, I'm set! Hope you are doing well, my friend. XO

      Reply
      • Marissa Stevens says

        March 22, 2020 at 11:59 am

        Thank you, Dawn! xo

        Reply
    4. David @ Spiced says

      March 20, 2020 at 4:56 am

      5 stars
      Eugenio sounds like a real character! That restaurant definitely sounds like my kind of place...well, minus the inexpensive wine and lettuce green walls. Hah! I absolutely love all'Amatriciana! The flavors are spot on here. (I'm really glad you didn't use bacon. I mean I love bacon, but you have to use guanciale or pancetta here! And now I see the roots of that homemade pancetta recipe. Well done, my friend, well done! 🙂

      Reply
      • Marissa Stevens says

        March 22, 2020 at 11:59 am

        hey now, what's wrong with inexpensive wine? 😉 Thanks so much, David!

        Reply
    5. Katherine | Love In My Oven says

      March 19, 2020 at 7:54 pm

      5 stars
      This dish is 100% the kind of meals we're needing right now. It sounds perfect! My husband requested lasagna the other night, and my kids said spaghetti. I will have to try your recipe because apparently pasta and tomato sauce is on the brain. Hope you're keeping safe, Marissa!

      Reply
      • Marissa Stevens says

        March 22, 2020 at 12:00 pm

        I love it! Thank you, Katherine. Be well and stay safe, my friend.

        Reply
    6. mimi rippee says

      March 19, 2020 at 2:40 pm

      Oh how i love bucatini! And I love this red sauce. And Italian food. And good italian restaurants.

      Reply
      • Marissa Stevens says

        March 22, 2020 at 12:01 pm

        I love how you think, Mimi!

        Reply
    7. Gabi P. says

      February 17, 2019 at 10:26 am

      5 stars
      Trinacria was my favorite place in the whole world. Eugenio retired so it closed. So sad.

      Reply
      • Marissa says

        February 18, 2019 at 10:47 am

        Wasn't it amazing!? We have such wonderful memories there. xo

        Reply
    8. Jennifer Banz says

      September 16, 2018 at 8:59 pm

      5 stars
      Yum, one of my favorite pasta dishes! Love the sauce!

      Reply
      • Marissa says

        September 17, 2018 at 10:06 am

        Thanks so much, Jennifer!

        Reply
    9. Jackie says

      April 07, 2016 at 2:39 pm

      Hi Marissa

      What's the difference in taste between pecorino cheese and Parmigiano-Reggiano. I have only used Parmigiano .

      Reply
      • Marissa says

        April 07, 2016 at 4:02 pm

        Hi Jackie,

        They're two of my favorite cheeses and really are different. Pecorino is made with sheep's milk and is very nutty and creamier than Parmigiano-Reggiano (made with cow's milk). If I had to choose just one of them, I'd give the nod to Pecorino. I often use these cheeses interchangeably in recipes, but for all'Amatriciana, it's always Pecorino. 🙂

        Reply
    10. Beeta Hashempour says

      March 14, 2016 at 1:26 pm

      This bucatini looks incredible, Marissa! Bucatini is actually my favorite kind of noodle, especially when it's paired with a red sauce. I can't wait to try this recipe out - you always make me want to run to my kitchen!!

      Reply
      • Marissa says

        March 14, 2016 at 3:25 pm

        Thank you! I love bucatini too - such good, toothy bite!

        Reply
    11. shashi at runninsrilankan says

      March 10, 2016 at 3:56 pm

      Love how brilliant you are at figuring out the ingredients that go into a dish - this might be a short ingredients list, but the combo of flavors is fantastic!

      Reply
      • Marissa says

        March 13, 2016 at 3:18 pm

        You are too kind, Shashi. I can't really take credit - honestly, I was so surprised to find out how few ingredients were involved. So simple and so good. xo

        Reply
    12. Bam's Kitchen says

      March 09, 2016 at 6:17 pm

      Gorgeous dish! I love when travels inspire us in the kitchen and this delicious bowl of pasta with homemade pancetta is just what my body craves today. Beautiful breathtaking photos! Sharing everywhere!

      Reply
      • Marissa says

        March 10, 2016 at 1:13 pm

        Awww. thank you so much! And, me too - food inspiration is one of the main reasons I travel!

        Reply
    13. Helen @ Scrummy Lane says

      March 09, 2016 at 2:10 pm

      Oh yes! I bet this is soooo good! I'm a fan of pasta with plain marinara sauce, and this is like that but a hundred times better of course because of that super tasty pancetta. Just love your photos, too... so colourful!

      Reply
      • Marissa says

        March 10, 2016 at 1:14 pm

        So sweet, Helen. Thank you. xo

        Reply
    14. Kathleen | HapaNomNom says

      March 08, 2016 at 7:54 pm

      Sounds like an fun place! Hey, as long as the food is great, it's all good. Don't you just love when a dish inspires you to make your own? I'm so glad you recreated this amazing dish to share with us! And I've loving that you've included your pancetta recipe as well 🙂

      Reply
      • Marissa says

        March 10, 2016 at 1:17 pm

        Exactly. It's all about the food... 😉

        Reply
    15. Faith (An Edible Mosaic) says

      March 07, 2016 at 6:04 am

      So many times the dives have the best food! When Mike and I lived in Buffalo there was a place that wasn't anything to look at from the outside. It was in a run-down area and it looked pretty run-down itself. Stepping inside was a different matter though, and the food was second to none! I loved reading your story about asking for the recipe - very mysterious indeed, lol! This looks lovely. xoxo

      Reply
      • Marissa says

        March 10, 2016 at 1:19 pm

        It's funny because those great little places often get missed unless you know a local with inside info! Eugenio is such a sweet guy - a character with closely guarded secret recipes. I'd still LOVE to how he makes his dark chocolate tiramisu - to. die. for. xo

        Reply
    16. Sonali- The Foodie Physician says

      March 07, 2016 at 2:46 am

      Gorgeous! This is one of my favorite pasta dishes, I fell in love with it after first having it in Venice. Seeing your beautiful dish brings back so many wonderful memories for me. And just so you know, I'm still drooling over your pancetta post 🙂

      Reply
      • Marissa says

        March 10, 2016 at 1:20 pm

        Oh, I love that Sonali! Venice is amazing isn't it? I was knocked out by the beautiful veggies and seafood at the Rialto market - you've got me dreaming of Italy. 🙂

        Reply
    17. KevinIsCooking says

      March 06, 2016 at 9:30 am

      Simplistically delicious! Actually I believe you were the one last January who turned me on to the wonderful bucatini pasta. Never had it prior always spaghetti or linguini, but it's a house favorite as I am sure this can be. We would have loved that server, too! 😉 #LovePancetta

      Reply
      • Marissa says

        March 10, 2016 at 1:21 pm

        That's awesome, Kevin! Yeah, you and David like the sassy types, us too! 😉

        Reply
    18. Lorraine @Not Quite Nigella says

      March 06, 2016 at 8:06 am

      Haha that's hilarious how he avoided answering the question. I love pancetta in pasta dishes. It's so good! 😀

      Reply
      • Marissa says

        March 10, 2016 at 1:21 pm

        I agree! Thanks, Lorraine. xo

        Reply
    19. Dorothy Dunton says

      March 06, 2016 at 8:03 am

      Hi Marissa! Bucatini is one of my favorite pastas! Before I could get it locally, I ordered some over the internet, the price of the pasta was very reasonable but the shipping tripled the cost! It was worth it! This sounds so simple and simply delicious! 🙂

      Reply
      • Marissa says

        March 10, 2016 at 1:21 pm

        Thank you! And that's a great idea, Dorothy. It can be a little hard to come by... but so worth the effort!

        Reply
    20. Sabrina says

      March 06, 2016 at 7:17 am

      This is one of my favorite pasta dishes! Looks delicious and I'm sure it'd be great with your mock pancetta 🙂

      Reply
      • Marissa says

        March 10, 2016 at 1:22 pm

        Thanks, Sabrina!

        Reply
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