Total Time
Prep 15 mins
Cook 15 mins

This dish is named for the town of Amatrice, about an hour east of Rome.

Ingredients Nutrition


  1. Bring 6 quarts of water to a boil in a large pot, and add 2 tablespoons salt.
  2. Meanwhile, in a 10- to 12-inch sauté pan, combine the olive oil, garlic, and red pepper flakes; set over low heat and cook until the onion is softened and the guaniciale has rendered much of its fat, about 12 minutes.
  3. Drain all but ¼ cup of the fat out of the pan (and set aside for tomorrow's breakfast). Add the tomato sauce, turn up the heat, and bring to a boil, then lower the heat to a simmer and allow to bubble for 6 to 7 minutes.
  4. While the sauce simmers, cook the bucatini in the boiling water for about a minute less than the package directions, until still very firm; drain.
  5. Add the pasta to the simmering sauce and toss for about 1 minute to coat. Divide the pasta among four heated bowls and serve immediately, topped with freshly grated pecorino.


Most Helpful

A lovely, flavorful pasta sauce that is super easy to put together. I used diced pancetta instead of the thinly-sliced bacon. I added the 2 cups of tomato sauce, but was afraid there was not enough, so I added a 14.5-oz. can of fire-roasted tomatoes. The end result was perfect, and I would definitely do the same again. The thickness of the bucatini perfectly held up to the sauce. Thanks for sharing!

JackieOhNo! October 02, 2012

Great dish that's authentic and delicious. Thank you.

Katanashrp February 22, 2012

a great simple and delicious pasta dish. Took no time to put together and the spice was just right!

MarraMamba December 03, 2007

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a