Bucatini all’amatriciana

I haven’t posted pasta in a while, so here a typical pasta from Rome: Bucatini all’amatriciana. This is, together with carbonara, one of my favorite pasta dishes. It is simple yet hearth warming with the pancetta and the chili flakes. And is cheesy too with the pecorino. What do you want more?

Bucatini all’amatriciana

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 2 Servings


  • 2-3 oz pasta per person (long pasta
  • 1-2 oz pancetta per person
  • chili flakes
  • tomato sauce
  • 1 oz. grated pecorino
  • 1 small onion
  • salt
  • - pepper
  • - EVOO


  1. Prepare pasta according to the instructions on the box. You will need a long thick pasta like bucatini. Bucatini are essentially very thick spaghetti with a hole in the middle. If you cannot find them bavette should do.
  2. While preparing pasta, start with the sauce. In a pan warm a bit of oil, add the diced onion, the diced pancetta and the chili flakes. Let cook until the onion is tender and the pancetta has rendered all the fat.
  3. Now add the tomato sauce, season to taste with salt and pepper, and let cook for some time (15-30 minutes).
  4. Just before taking the sauce off the heat, add part of the grated cheese to the sauce and let it melt.
  5. Mix the pasta with the sauce and let your guest add more cheese and pepper as desired.
  6. On the news front, I am happy to let you all know that I am now part of the foodbuzz featured publisher program. I got to know the wonderful world of food blogging and most of your great websites through foodbuzz, so I am honored that they would accept me as a featured publisher. Hopefully this will be another step to make my blog interesting for you all!

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15 Responses to Bucatini all’amatriciana

  1. Pingback: Pasta alle olive | An Italian cooking in the Midwest

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  4. The Minister says:

    I prefer my amatriciana with paccheri but I can live with bucatini.

  5. Tiffany says:

    LOVE the chili flakes! Mmmmmm 😀

  6. [email protected] Homestyle Cooking Around The World says:

    My mouth is watering. I will have to try this!

  7. Pola says:

    @Nami: pecorino is often also called romano over here. I guess the correct name is pecorino Romano: pecorino romano is a grating cheese and then there are pecorino sardo and toscano that are table cheeses. They are all made with sheep milk, but in different part of Italy.

  8. Nami @ Just One Cookbook says:

    I don't think I ever used Pecorino! I'm glad you posted this recipe… something we can't find in our local "Italian" restaurant. I'm going to try this!

  9. Paolo says:

    Great pasta & great pictures!

    Congratulations for becoming a foodbuzz featured publisher! Much deserved.

  10. Burwell General Store says:

    You just made this my favorite dish, too! I can't wait to try this. Thanks for sharing another mouthwatering post.

  11. Erin says:

    Oh yum! We have pasta on the menu this week, but this looks so much better than what I was going to make!

  12. Jasmin Adili says:

    Yummy! Check out my blog!


  13. Frank says:

    Indeed, it doesn't get better than this…. 🙂

  14. Nicole says:

    I made this once and I totally messed it up! It was a sad day! Yours looks delicious

  15. Manu says:

    Mamma che fameeeee…. it is my husband's all time favourite! With pecorino is deliciously creamy!! Great pictures!

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