Bucatini all'Amatriciana

An Icon of Lazio’s Culinary Heritage By Master Chef Gianluca Deiana Abis

📜 HISTORY

Bucatini all'Amatriciana originates from the town of Amatrice, nestled in the mountains of northern Lazio. The dish is a proud evolution of the ancient "gricia", a humble shepherd’s pasta made with guanciale (cured pork cheek), pecorino, and black pepper—but without tomato, which was only introduced in the 18th century after arriving from the Americas.

The tomato-based Amatriciana sauce, first documented in Roman trattorias in the 19th century, soon became one of the cornerstones of Roman cuisine, thanks to the proximity and influence of Amatrice. Even today, Romans consider this dish a staple, though purists argue it belongs to the shepherds and stone paths of Lazio's rural highlands.

The use of bucatini—a thick, spaghetti-like pasta with a hole running through the center—helps the sauce cling to the pasta both inside and out, making every bite a celebration of its rustic roots.

🍝 RECIPE

Prep Time: 10 minutesCook Time: 25 minutesDifficulty: Easy

🛒 INGREDIENTS (Serves 4)

• 400g bucatini

• 150g guanciale (cut into thick lardons)

• 400g San Marzano tomatoes, peeled (or 250ml passata)

• 60g grated Pecorino Romano DOP

• 1 small chili pepper (optional, dried or fresh)

• White wine, dry – 50ml

• Extra virgin olive oil – 1 tbsp (optional, only if guanciale is too lean)

• Salt, to taste

• Black pepper, freshly ground (sparingly)

👨‍🍳 INSTRUCTIONS

1. Prepare the guancialePlace the guanciale in a cold, heavy-bottomed pan (no oil unless it's lean). Turn on to medium heat and slowly render the fat, stirring occasionally until the edges are golden and crispy—about 7–8 minutes.

2. Deglaze and add spiceOptional: add a small chili pepper to the pan and let it toast slightly.Deglaze with white wine, scraping up the fond. Let the alcohol evaporate (2 minutes).

3. Add tomatoesAdd peeled and crushed San Marzano tomatoes (or passata) to the pan. Stir gently and simmer for 15–20 minutes over low heat until the sauce thickens. Adjust salt cautiously—guanciale and pecorino are salty.

4. Cook the bucatiniIn generously salted boiling water, cook the bucatini until al dente (usually 1–2 minutes less than the package suggests).

5. Toss and finishDrain the pasta and add directly to the sauce. Toss vigorously over medium heat, adding half of the Pecorino Romano. Stir until it emulsifies into a creamy coating.

6. Plate and garnishServe immediately, sprinkled with the remaining Pecorino. Black pepper only if desired—authentic versions use very little.

🍷 WINE PAIRING

Cesanese del Piglio DOCG – A bold, spicy red from Lazio with rustic tannins and notes of cherry, perfect to stand up to guanciale’s richness and the sauce’s umami.Alternative: Montepulciano d’Abruzzo (for a softer touch) or a Frascati Superiore (if you prefer white).

👨‍🍳 CHEF TIP

Never use pancetta instead of guanciale—the fat texture and flavor are completely different. And don’t drown the pasta in sauce; Amatriciana is meant to coat, not smother. Less is more.