Cooking Lucid
Pasta all'Amatriciana
Bucatini in a bold tomato sauce with guanciale, Pecorino, and a hint of chili. A classic from Amatrice — simple ingredients, extraordinary flavor.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — Make the sauce
- 6 oz guanciale (cut into strips)
- 1 small onion (finely diced)
- 4 garlic cloves (sliced)
- 1 can (28 oz) crushed tomatoes
- ½ tsp red pepper flakes
- ½ cup dry white wine
- Salt
Step 2 — Cook and serve
- 12 oz bucatini or spaghetti
- 1 cup Pecorino Romano (grated)
- Freshly cracked black pepper
- Salted water (for boiling)
Instructions
- 1
Render the guanciale
Cook guanciale in a large skillet over medium heat until fat renders and meat is crisp, 6–8 minutes. Remove guanciale, leave fat in pan.
- 2
Build the sauce
Sauté onion in guanciale fat 4 minutes. Add garlic and red pepper flakes, cook 1 minute. Deglaze with wine, simmer 2 minutes. Add tomatoes and simmer 15 minutes until thickened. Season with salt. Return guanciale to pan.
- 3
Toss and serve
Cook pasta until al dente. Toss with sauce and a splash of pasta water. Remove from heat, stir in Pecorino. Serve with black pepper and extra cheese.
Nutrition per serving: 540 cal · 22g protein · 64g carbs · 22g fat · 4g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
