Description
Spicy Bucatini Amatriciana is a quick and flavorful Italian pasta dish bringing together the spicy heat of red pepper flakes, smoky guanciale, tangy San Marzano tomatoes, and sharp Pecorino Romano cheese. Ready in under 30 minutes, this authentic Roman-inspired recipe offers a perfect balance of bold flavors and a delightful chewy texture from bucatini noodles, making it an ideal meal for any occasion.
Ingredients
Scale
Main Ingredients
- 320g Bucatini Pasta
- 150g Guanciale, sliced into thin strips
- 400g Crushed San Marzano Tomatoes (1 can)
- 1 tsp Red Pepper Flakes (adjust to taste)
- 60g Pecorino Romano Cheese, freshly grated
- 2 Garlic cloves, minced
- 2 tbsp Olive Oil
- Salt, to taste
- Black Pepper, freshly ground, to taste
Instructions
- Prepare the Ingredients: Slice the guanciale into thin strips, mince the garlic cloves, and measure out your spices. Rinse the bucatini briefly under cold water and set aside.
- Cook the Bucatini: Bring a large pot of salted water to a boil. Add the bucatini and cook until just shy of al dente according to the package directions. Reserve about one cup of the pasta cooking water before draining.
- Crisp the Guanciale: Heat olive oil in a large skillet over medium heat. Add the guanciale strips and cook until crisp and golden, allowing the fat to render. Stir in the minced garlic and cook for about one minute until fragrant, taking care not to burn the garlic.
- Build the Spicy Sauce: Reduce the heat to low and add the crushed San Marzano tomatoes along with red pepper flakes to the skillet. Let the sauce simmer gently for 8 to 10 minutes until slightly thickened. Season with salt and freshly ground black pepper, keeping in mind the saltiness from guanciale and Pecorino.
- Combine Pasta and Sauce: Add the drained bucatini to the skillet with the sauce. Gradually add reserved pasta water a little at a time to loosen the sauce and help it adhere to the noodles. Toss everything thoroughly to coat the pasta evenly.
- Finish with Pecorino: Remove the skillet from heat and stir in a generous handful of freshly grated Pecorino Romano cheese, which adds a creamy sharpness that balances the spicy notes.
Notes
- Use authentic guanciale for traditional, rich flavor that pancetta cannot fully replicate.
- Reserving pasta water is essential to create a luscious, well-emulsified sauce.
- Do not overcook the pasta; al dente with slight undercooking is preferable as it finishes cooking in the sauce.
- Adjust red pepper flakes gradually to reach your desired spice level.
- Always grate Pecorino Romano fresh for the best taste and texture.
- Vegetarian variation: substitute guanciale with smoked mushrooms or roasted eggplant.
- For a creamier version, stir in a splash of heavy cream or crème fraîche at the end.
- For gluten-free diets, use gluten-free bucatini or similar hollow pasta like gluten-free penne.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 18 g
- Cholesterol: 45 mg
Keywords: Spicy Bucatini Amatriciana, Italian pasta, Roman recipe, guanciale pasta, spicy pasta sauce, quick Italian dinner, authentic Italian flavors
