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This Bucatini allAmatriciana is the kind of Italian pasta you turn to when you want something robust and deeply satisfying in very little time. There is so much flavor built from a handful of simple ingredients and the salty pork with bright tomato and sharp pecorino makes every forkful pop. If you love honest comforting food where every ingredient is truly tasted this is a staple you will keep coming back to.
Ingredients
- Olive oil: for deepening flavors and bringing everything together use extra virgin for the best aroma
- Pancetta or guanciale or thick cut bacon: for rich savoriness look for pork that is well marbled and generously seasoned
- Black pepper: freshly grated for kick and fragrance crack it fresh if possible to get the best oils released
- Small onion: chopped for natural sweetness choose one that feels heavy and firm with no soft spots
- Dry white wine: to lift and balance the richness pick a crisp and not too oaky bottle
- Tomato sauce: ideally from Italian plum tomatoes for depth and tang look for bright red and smooth consistency
- Bucatini or substitute spaghetti: for classic chew choose a pasta that is bronze cut for good sauce cling
- Salt: to balance and bring out other flavors use sea salt for cleanest taste
- Pecorino cheese: freshly grated for sharpness and richness buy whole and grate just before using to keep it aromatic
Step-by-Step Instructions
- Cook the Pasta:
- Boil bucatini in a large pot of salted water one minute less than the package suggests so the noodles are perfectly al dente and will finish absorbing flavor in the sauce
- Cook the Pancetta with Onion:
- While the pasta cooks heat olive oil in a large skillet over medium high then add pancetta and onion sautéing for about five minutes until both are lightly browned and any fat has started to render the browned bits here are pure flavor
- Add Wine and Cook:
- Pour dry white wine into the skillet and use a wooden spoon to scrape every bit of brown from the pan let the wine bubble until almost gone in about three minutes as this pulls in extra depth
- Add the Tomato Sauce:
- Stir in the tomato sauce along with a splash of reserved pasta water season lightly with salt and more pepper cover and bring to a gentle simmer for ten minutes letting the flavors marry and thicken
- Add Pasta and Toss:
- Transfer the almost cooked pasta into the bubbling sauce and toss over high heat for a minute or so letting the noodles finish cooking and soak up the rich tomato base
- Finish and Serve:
- Turn off the heat and add about half of the pecorino stirring to melt it in plate right away add extra cheese and a drizzle of olive oil just before you dig in
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My favorite part is always the first forkful when the salty bits of pancetta mingle with the creamy pecorino and that mellow sauce and every time I make this my family ends up competing for the last bite even the picky eaters
Storage Tips
Let your bucatini amatriciana cool fully before refrigerating Store in an airtight container and it will stay tasty for three to four days For best results reheat in a pan with a little splash of water to keep the sauce silky If you want to freeze it go for a heavy duty freezer bag or container and enjoy within four to five months Thaw overnight and reheat gently
Ingredient Substitutions
No bucatini in your pantry Swap it out for spaghetti or rigatoni Use smoked bacon if you cannot find pancetta or guanciale For a vegetarian version try sautéed mushrooms in the place of pork and a sprinkle of smoked paprika for extra dimension
Serving Suggestions
Serve piping hot with lots of extra pecorino and a swirl of robust olive oil Pair it with a simple salad of bitter greens and lemon or roasted veggies Some warm crusty bread for mopping up the sauce is always welcome If you want to stretch the meal offer a light antipasto to start
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Cultural Historical Context
Bucatini allAmatriciana comes from Amatrice a small town in central Italy Originally made by shepherds with guanciale tomato and pecorino it is both humble and full of character The dish celebrates regional ingredients and the tradition of comforting family meals The unique hollow spaghetti shape makes sauce cling extra well so every bite is bursting with flavor
Frequently Asked Questions
- → What cut of pork is best for Amatriciana?
Traditionally, guanciale is used, but pancetta or thick-cut bacon works well for a similar savory flavor.
- → Is it necessary to use bucatini pasta?
Bucatini is classic, but spaghetti or other long pasta shapes can be used if bucatini isn’t available.
- → Can I make this dish vegetarian?
Yes, omit the pork and add sautéed vegetables like mushrooms, asparagus, or peppers for a meat-free version.
- → How should leftovers be stored?
Cool completely, then store in an airtight container in the refrigerator for up to 4 days, or freeze for longer storage.
- → Why add pasta water to the sauce?
Pasta water contains starch which helps thicken the sauce and helps it cling to the noodles for a creamier finish.
- → Can other cheeses be used instead of pecorino?
Pecorino is traditional for its sharp flavor, but parmesan can substitute in a pinch.