Roman Italian · Dinner

Bucatini all’amatriciana

Name: Bucatini all’amatriciana
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Roman Italian
Ingredients: 12 ounces bucatini; 3 quarts water; 2 teaspoons kosher salt; 6 ounces guanciale, cut into short 1/4-inch batons; 1 teaspoon extra-virgin olive oil; 1/3 cup dry white wine; 1/4 teaspoon crushed red pepper flakes; 1 28-ounce can whole peeled San Marzano-style tomatoes, crushed by hand; 1 cup finely grated Pecorino Romano, divided; 1/2 teaspoon black pepper

Bucatini coated in Amatrice’s tomato sauce with crisp-edged guanciale, dry white wine, chile, and Pecorino—savory, bright, and free of onion or garlic.

About 45 minTotal

About 45 minActive

$$Cost

AdvancedDifficulty

Makes 4 servings

Equipment

Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Best large covered skillet
All-Clad D3 12-Inch Fry Pan with Lid · 41126
View at Amazon
Another workable path: Use another covered 12-inch oven-safe skillet or transfer before the oven finish.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched the twelve-inch footprint, fitted lid, tri-ply heat distribution, 600°F oven and broiler rating, current model 41126 and UPC, ownership burden, and exact Amazon identity. Kwilt has not cooked with this pan.
All-Clad D3 12-Inch Fry Pan with Lid · 41126: Its twelve-inch cooking surface gives rice, shrimp, meat, and vegetables room to cook evenly, while the fitted lid and 600°F oven rating cover both the lidded stovetop method and the shepherd's-pie oven finish. Trade-off: It is a premium-priced pan, food can stick without sound preheating and fat control, and the long handle plus lid need more storage room than a basic skillet.
Another workable path: Use another oven-safe 12-inch skillet with a well-fitting lid; if the handle has a lower heat limit, transfer oven-finished food to a suitable baking dish.
Sources
All-Clad model 41126 specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

12 ounces bucatini
3 quarts water
2 teaspoons kosher salt
6 ounces guanciale, cut into short 1/4-inch batons
1 teaspoon extra-virgin olive oil
1/3 cup dry white wine
1/4 teaspoon crushed red pepper flakes
1 28-ounce can whole peeled San Marzano-style tomatoes, crushed by hand
1 cup finely grated Pecorino Romano, divided
1/2 teaspoon black pepper

Instructions

Bring water and salt to a boil. Put guanciale and oil in a and cook over medium-low until the fat renders and edges crisp, 8 to 10 minutes. Transfer guanciale with a slotted spoon, leaving the fat.
Add wine and chile to the skillet and reduce by half. Add tomatoes and simmer briskly until thickened and the oil begins to show at the edges, 12 to 15 minutes.
Boil bucatini until 2 minutes shy of al dente, reserving 1 1/2 cups pasta water. Transfer pasta to the sauce and toss over medium heat, adding water a splash at a time until noodles finish cooking.
Return guanciale, remove from heat, and toss with 3/4 cup Pecorino and black pepper. Serve immediately with remaining cheese.

Rome, LazioRoman cooking traditions

From the table

About this recipe

Amatriciana is associated with Amatrice and became a Roman trattoria standard; the canonical family centers guanciale, tomato, Pecorino Romano, chile, and pasta, with bucatini a familiar Roman pairing.

Amatriciana originated in Amatrice and became a pillar of Roman cooking. Its protected red form centers tomato, guanciale, Pecorino, chile, and often white wine. Onion and garlic are common adaptations but are omitted here to preserve the municipal formulation. Bucatini is a Roman-associated pairing; spaghetti is traditional in Amatrice. This Kwilt version follows the reviewed household adaptation: Follow the Amatrice red-sauce specification closely while selecting bucatini for the rostered Roman expression and stating the spaghetti distinction.

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