Italian · Dinner
Crispy Guanciale Tomato Pasta
Bucatini all'Amatriciana
A Roman-Lazio pasta of thick hollow bucatini in a sauce of crisp guanciale, tomato, white wine, and chilli flakes, finished with grated Pecorino Romano and a generous grind of black pepper.
$
5 minsPrep
15 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
520Calories
24gProtein
22gFat
56gCarbs
4gSugar
2gFiber
1240mgSodium
32mgChol
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Instructions
1
Prep
Cut 100g guanciale into 5mm batons. Measure 60ml dry white wine, 400g tomato passata, 60g Pecorino Romano for sauce, 20g for finishing. Have 2 tsp sea salt, 3 tsp chilli flakes, 0.5 tsp black pepper, and 200g bucatini ready.
2
Boil
Bring 4L water to rolling boil, salt with 2 tsp. While water heats, place guanciale batons in cold wide skillet over medium heat. Cook 5–6 minutes, stirring occasionally, until fat renders and guanciale turns crisp and golden.
3
Build 1
Pour 60ml white wine into pan over medium heat. Let bubble 60 seconds until almost evaporated, scraping up caramelised bits. Add 400g tomato passata and 3 tsp chilli flakes. Season with 0.5 tsp salt and 0.25 tsp pepper.
4
Simmer
Reduce heat to medium-low and simmer 10 minutes until sauce thickens and oil rises to surface. While sauce simmers, drop bucatini into boiling water. Cook 9 minutes, stirring at start, until al dente.
5
Build 2
Scoop 160ml pasta water when bucatini is nearly done. Drain pasta and tip directly into sauce skillet with 6 tbsp pasta water. Toss over medium heat 1–2 minutes until every strand is coated.
6
Finish
Remove from heat. Add 60g Pecorino and toss vigorously 30 seconds, adding more pasta water if needed, until cheese melts into glossy sauce without clumping.
7
Plate
Transfer to two plates. Top each with remaining 10g Pecorino and a heavy grind of black pepper. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7.1 oz) dried bucatini
- 100g (3.5 oz) guanciale
- 60ml (1/4 cup) dry white wine
- 400g (14.1 oz) tomato passata
- 3 tsp dried chilli flakes
- 2 tsp fine sea salt
- 0.5 tsp black pepper
- 80g (2.8 oz) Pecorino Romano