Bucatini all’Amatriciana Recipe (2024)

I understand that guanciale is not easy to find in the States, but in Roma and Amatrice it is quite popular, so Roman cooks will never lack it. As for parmigiano, it was unknown to the shepherds of Rome or Latium until a few years ago (not many) so substituting pecorino with parmigiano it's not an option for authentic amatriciana. In any case the pecorino used in amatriciana is not pecorino romano but a pecorino from Amatrice or from the Monti della Laga, much less salty.

Mario Batali's recipe and others are superior to this one. FF's recipe leaves out the parsley which freshens the dish . Parmisano-Reggiano is a preferable cheese to Pecorino Romano which is too salty and gritty and overpowers the dish. Guanciali is hard to find and Pancetta is an excellent substitute. I doubt that a Rome or Amatrice "authentic" cook would not make this dish because they lacked guanciale or preferred - or had on hand - Parmisano-Reggiano or Grana Padano.

I've made the dish many times and also had it in fine restraurants. Guanciale and pecorino are critical and the other versions aren't as good. Batali is a "pop" cook catering to the masses. The recipe here, if done correctly, is classic, delicious, and superior!

I do not agree with Golam18. Pecorino is the choice for this dish every where I have eaten it. I grew up eating this and always with Pecorino. Even my husbands Abbruzezze relatives, who never deviated from Parmigiana, used Pecorino in this dish. I will add that we never have added garlic to Amatriciana but I doubt it would do harm, maybe enhance the flavor.

Amatriciana requires pecorino. If you want to use parmigiano reggiano it is fine, but do not call it amatriciana. Same thing for pancetta instead of guanciale. One is free to use it, but the final result is not a pasta all'amatriciana, it is something else, equally good, may better for some, but not an amatriciana.

I make Amatriciana on the average of 3 times a month, in Italy garlic and onion are not used in the traditional recipe, in fact the Mayor of Amatricia, because of all the variations that have appeared in the last 20 years, posted the official recipe. I do not use oil, the guanciale will render enough fat, when the guanciale is cooked I add a bit of white wine to cut the fat. Guanciale and pecorino are a must. Matriciana also know as gricia is the same as Amatriciana but WITHOUT TOMATO.

Good recipe. I prefer pancetta to guanciale and for the budget conscious, bacon works. Perhaps not tradition but delicious none the less.
One other change that I've seen in other recipes (that I prefer) is the browning of the onions. The browning of the onions creates a depth of flavor that I prefer. Which means, cook the meat and remove it and cook the onions in the rendered fat till brown. Add the meat back in when you add the tomatoes.

The familiar argument ensues. But I have a theory on this (and why we keep talking past each other). I think there are two essential categories of recipes: heirloom and creative. Some recipes are heirloom or heritage recipes, where the goal is to recreate a particular memory or cultural experience. And other recipes are creative, where the goal is to create something new, inventive, or just tasty, with no fidelity previous incarnations of similar dishes. Both approaches have merit.

true Dimmerswitch, bucatini will slap you with the sauce that's why bucatini is also called "sporca la camicia" (dirty the shirt).

Used the calabrian hot pepper paste, very small amount. Also, I used Cento Cherry Tomatoes, perfect texture.

Have made this recipe dozens of times. This evening, I only had shallots and it ended up bright and sweet which I loved against the bacon I normally use. I also used good SM tomatoes, which was such a nice departure from the normal plum tomatoes I buy at TJ’s.

Made recipe for the first time. The guanciale was substituted with pancetta and tasted just perfect. I used 1tsp of sugar to cut the bite of the tomatoes. Also, the San Marzano tomatoes are critical to the flavor! We have a VERY picky audience and everyone said “please make it again!”.

A new favorite! We love pasta of all types, but this one is not only easy, but it’s so delicious and flavorful that it’s become a go-to, a repeat recipe, a comfort food. Since we seldom enjoy “hot and spicy” food, I held back on the red peppers, adding a minimal amount. It was perfect, adding just a nuance of heat.

I have made BA several times without onions after referring to this, from https://en.wikipedia.org/wiki/Amatriciana_sauce:"In Amatrice, the use of guanciale and tomato, onion is not favoured, but is shown in the classical handbooks of Roman cuisine."After tasting this recipe, which uses onions, the verdict for me is unequivocally 'no onions'. This recipe was very onion forward and ruined it for me.

Have been making this style sauce in many forms for years. I experiment with basil, garlic and red onion on and off. Made it tonight for the first time with guanciale (I’ve always had to sub pancetta), fresh, home made bucatini and authentic San marazano tomatoes. The difference is incredible. So good, the guanciale is saltier and fattier and adds so much more to the dish than pancetta does .

I learned how to make this from an Italian (Roman) opera singer, then ordered it numerous times in restaurants in Rome. The only ingredient my friend, and most restaurants, omitted was the garlic. The simple flavors of onion, pork (in a pinch you can used uncured bacon, but remove all of the fat), tomato and high quality pecorino become muddled when garlic is added to the mix.When I make this dish for company they almost always proclaim it to be the best pasta dish ever!

Our meat CSA makes a lovely guanciale that I used here. I omitted the onion and garlic, as many recipes seem firm that they aren't native to the dish, and we didn't miss them. Used chopped fresh tomatoes. Delicious!

We followed the recipe exactly, except we used pancetta, and we weren't impressed. The bucatini was too heavy a pasta for our taste. Disappointing, though we enjoyed the shopping trip to the Strip here in Pittsburgh getting the ingredients.

Garlic in Amatriciana is on the same level of sacrilegious as putting it in Ragu Bolognese. Not every Italian dish requires Garlic you culturally insensitives.Guanciale, Tomatoes, White Wine, Pecorino, Calabrian Chili. That's it. That's the sauce.

Guanciale should be semi-rendered down before you add onions and garlic. Otherwise you’ll burn the onions and garlic.

Brown guanciale/ pancetta first. Little dry white wine

Great recipe! Will make again, but I tend to like my guanciale a bit crispy so next time I’ll start that before the onion and garlic and add those in to the rendered fat rather than starting with olive oil.

Use twice as much pancetta ( 2 packs)

This tip will surely raise some eyebrows, but I feel compelled to share it since it defies conventional wisdom. Many years ago i was visiting a chef in Rome. He was a serious food historian of Roman cuisine. One day i watched him whip up some bucatinni amatriciana. He sautéed the gualcale in a little oil, removed the pork and then added half of a finely diced onion to cook until it was just beginning to blacken. Then he added the tomatoes. The charred onion is the old roman trick.