Bucatini <i>All’amatriciana</i> with Tomatoes and Pancetta
Bucatini <i>All’amatriciana</i> with Tomatoes and Pancetta
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Bucatini All’amatriciana with Tomatoes and Pancetta

15 MIN
35 MIN
This classic recipe for pasta sauce from the Italian region of Amatrice is traditionally made with tomatoes, pecorino and guanciale and tossed with bucatini noodles.



  1. In a pot over medium-high heat, soften the garlic in the oil without letting it brown. Add the tomatoes and simmer for 20 minutes or until they begin to burst. With a potato masher, crush the tomatoes until smooth. Cook for 5 more minutes. Set aside.
  2. Meanwhile, in a large skillet over medium-high heat, brown the pancetta for 5 minutes. Season with pepper. Drain on a plate lined with paper towel.
  3. In a pot of salted boiling water, cook the pasta until very al dente. Reserve 1 cup (250 ml) of the cooking water. Drain the pasta. Add the pasta and reserved cooking water to the tomato sauce. Cook for 5 minutes over medium heat, stirring to coat the pasta in the sauce. Add the cheese and stir until melted. Top with the pancetta.


Guanciale is a cured (not smoked) meat product made from pork jowl or cheek.

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