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bucantini all’amatriciana

Yields1 Serving

I first fell in love with this dish in Roma, eating it straight out of the pan at "Taverna Trilussa" in Trastevere. A simple tomato-based pasta but the enormous flavour comes from the guanciale ( dried pork cheek) hard to find here in Australia so substitute with pancetta. When I get the chance I love to cook it for friends in Rome. it is a very simple pasta sauce but everyone loves it.

Traditionally it is served with bucantini, a long pasta with a hole in the middle so I say stick to the way they do it in Roma!

 400 g bucatini pasta
 150 g guanciale or pancetta, cut into 1cm batons
 1 large onion, thinly sliced
 1 tsp chilli flakes (optional)
 600 g tinned tomatoes
 freshly grated pecorino cheese to serve

Cook the pasta in a large pan of salted boiling water until al dente.


While the pasta is cooking, heat a pan and fry off the pancetta in it's own fat until crispy. Take out of the pan and drain on kitchen paper. Add a little oil to the pan along with the onion and chilli flakes. Allow the onion to soften then add the tomatoes and pancetta.


Bring to a boil, turn the heat down and simmer for 5 minutes, season with S&P. When the pasta is cooked, add it to the pan and combine with the sauce. Add a good amount of pecorino to the pasta and serve.

Nutrition Facts

Serving Size 4