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Bucatini All'Amatriciana

Rated as 5 out of 5 Stars

"This pasta dish is my signature dish. I really enjoy making this pasta, especially with the right ingredients like guanciale. Top with freshly grated Parmesan cheese."
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39 m servings 634 cals
Original recipe yields 2 servings


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  1. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bucatini and return to a boil. Cook, uncovered, stirring occasionally, until bucatini is tender, about 11 minutes. Drain.
  2. Heat oil in a large skillet over medium-high heat. Add garlic cloves; cook until golden brown, about 1 minute. Remove with a slotted spoon and discard. Add guanciale; cook and stir until crisp and golden, about 4 minutes. Add onion and red pepper flakes; cook and stir until onion is translucent, about 3 minutes. Stir in tomatoes, salt, and black pepper. Simmer tomato sauce until flavors combine, about 10 minutes.
  3. Stir bucatini and Pecorino Romano cheese into tomato sauce and toss until evenly coated.

Nutrition Facts

Per Serving: 634 calories; 35.9 g fat; 60.1 g carbohydrates; 17.3 g protein; 22 mg cholesterol; 478 mg sodium. Full nutrition

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Read all reviews 9
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Great flavors and easy to make! I love the serving size for two, it was perfect. This is a recipe that delivers a great range of flavors and in such a short amount of time. Spaghetti may work...

I'm so excited to have found this recipe! Couldn't find all the exact ingredients at my local grocery store, so I used regular spaghetti, pancetta (5 oz, as I doubled the recipe), and diced San ...

I doubled the recipe, added some extra red pepper flakes and it was delicious!

This was wonderful!! We ate it 2 days in a row for lunch, and I wouldn't change a thing with the recipe! This recipe has made its way into my cookbook for sure!

It's very easy to make and my family loves it.

This recipe was recommended to me by Buckwheat Queen and I am so glad she did. In honor of the earthquake victims in the region I used heart shaped pasta. This turned out perfect and will defini...

Easy and delicious. I used pancetta and doubled the recipe. But, I used about 1/3 c olive oil. I'll definitely make again.

Classic, perfect Italian recipe with simple ingredients and instructions. Thank you for the recipe.

I heard about this dish on NPR, in reference to the recent earthquake. My butcher didn't have guanciale, so I subbed pancetta. It turned out wonderfully, especially since I love crushed red pepp...