Bucatini All’amatriciana with Tomatoes and Pancetta

Bucatini All’amatriciana with Tomatoes and Pancetta

  • Preparation 15 min
  • Cooking 35 min
  • Servings 4

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.

  • Sans noix
  • Sans oeufs



    • 2 garlic cloves, chopped
    • 2 tbsp (30 ml) olive oil
    • 1 can (28 oz/796 ml) whole plum tomatoes
    • 1/2 lb (225 g) pancetta or guanciale (see note), cut into 1/2-inch (1 cm) dice
    • 3/4 lb (340 g) bucatini, spaghettoni or rigatoni pasta
    • 1 cup (70 g) Pecorino cheese, freshly grated


Note from Ricardo

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

Personal Note

To help you with this recipe

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