This easy Bucatini all’Amatriciana recipe brings rustic, restaurant-quality flavour to your kitchen with just a handful of ingredients.
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Pasta all'Amatriciana is a bold, flavour-packed Italian pasta dish made with a rich tomato sauce, crispy bacon, a hint of chilli, and a sprinkle of Parmesan.
Traditionally made with guanciale and Pecorino Romano, I’ve put a more accessible spin on the recipe using ingredients that are easier to find – without losing that authentic Roman flavour.
Love easy pasta recipes? You'll also love my creamy spinach and blue cheese pasta and paprika chicken pasta.
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✔️ Why you'll love this recipe!
- Big flavour, simple ingredients – With just a few pantry staples, you get a rich, savoury sauce that tastes like it came straight from a Roman trattoria.
- Quick and easy – Ready in around 30 minutes, it’s perfect for weeknights when you want something comforting without spending hours in the kitchen.
- Accessible twist on a classic – By swapping guanciale for pancetta (bacon lardons) and Pecorino for Parmesan, this version keeps all the flavour but uses ingredients you’re more likely to have on hand.
🛒 Ingredient notes
Bucatini pasta – alternatively use spaghetti or tagliatelle instead.
Pancetta – or bacon lardons, cubed.
Olive oil – 1 tablespoon of light olive oil.
Garlic – 2 cloves, finely chopped.
Red Wine - a full bodied red wine adds richness the dish.
Chopped tomatoes – 2 x 400g tins of chopped tomatoes.
Sugar - to balance the acidity of the tomatoes.
Chilli flakes – ½ tablespoon (adjust to taste).
Parmesan cheese – 50g, grated (substitute for Pecorino Romano).
Salt and black pepper – to taste.
Parsley/Basil - optional garnish.
🔪 How to make Bucatini all'Amatriciana
Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.
- Step One: Meanwhile, heat the olive oil in a pan and fry the bacon lardons until browned.
- Step Two: Add the garlic and cook for 1 minute.
- Step Three: Pour in the red wine and cook for 1 minute.
- Step Four: Add the chopped tomatoes, chilli flakes, sugar, salt and pepper. Simmer for 15 minutes.
- Step Five: Add the cooked pasta, parmesan and mix to combine.
- Step Six: Add a little reserved cooking water to the sauce if needed, before serving with a garnish of fresh herbs such as basil or parsley.
Top Tips
- Bucatini can take a bit longer to cook than other pasta shapes, so make sure to follow the package instructions and check for that perfect al dente bite.
- Fry the pancetta until it's nice and crispy to bring out its flavour. This adds a delicious texture contrast to the soft pasta.
- Reserve a cup of pasta water before draining. Adding a bit of this starchy water to your sauce helps it cling to the pasta and makes the sauce silky smooth.
- For a mild kick, use a small amount of chilli flakes; for more heat, feel free to add more. Taste as you go to find the perfect balance for your preference.
🍴 Serving suggestions
Serve your Bucatini all’Amatriciana alongside some warm, crusty garlic bread or focaccia. Both are perfect for soaking up the rich, tangy tomato sauce.
To balance the richness, add a light and refreshing rocket salad with a zesty vinaigrette – the crisp vegetables will provide a fresh contrast to the hearty pasta.
📖 Variations
- Omit the pancetta and use mushrooms for a hearty, umami-packed substitute.
- Swap the bucatini for spaghetti, rigatoni, or even penne for a fun twist on the classic.
- For a richer sauce, stir in a splash of double cream towards the end of cooking, giving the dish a smooth, velvety finish.
🥡 Storage
Store – Allow the pasta to cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days.
Reheating – Gently reheat in a pan with a splash of water or stock to loosen the sauce. Alternatively, you can microwave it in short bursts, stirring in between.
Freezing – While the dish is best enjoyed fresh, you can freeze it for up to 3 months. To freeze, store in an airtight container, and defrost overnight in the fridge before reheating.
❓ Frequently asked questions
Yes, you can prepare the sauce in advance and store it in the fridge for up to 3 days. When ready to serve, simply cook the pasta, then toss with the reheated sauce.
Bucatini all’Amatriciana has a mild heat from the chilli flakes, but you can adjust the amount to suit your taste – add more for a spicier kick or leave it out entirely for a milder version.
Yes! While bucatini is traditional, you can use spaghetti, penne, or rigatoni as alternatives. Just keep in mind that different shapes will affect the texture and sauce absorption.
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Recipe
Easy Bucatini all'Amatriciana
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Ingredients
- 350 g Bucatini or use spaghetti
- 1 tablespoon Olive Oil
- 200 g Pancetta or smoked bacon lardons
- 3 Garlic Cloves peeled and chopped
- 100 ml Red Wine
- 800 g Chopped Tomatoes 2 x 400g tins
- ½ tablespoon Chilli Flakes
- 1 tablespoon Caster Sugar
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 35 g Parmesan grated (or use Pecorino)
- 1 tablespoon Parsley to garnish
Instructions
- Bring a pan of salted water to the boil and cook the pasta until al dente. Reserve a cup of pasta cooking water, drain and set aside.350 g Bucatini
- Meanwhile, heat the olive oil in a pan and fry the bacon lardons until browned and crispy.1 tablespoon Olive Oil, 200 g Pancetta
- Add the garlic and cook for 1 minute.3 Garlic Cloves
- Pour in the red wine and cook for 1 minute.100 ml Red Wine
- Add the chopped tomatoes, chilli flakes, sugar, salt and pepper. Simmer for 15 minutes.800 g Chopped Tomatoes, ½ tablespoon Chilli Flakes, 1 tablespoon Caster Sugar, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- Add the cooked pasta, parmesan and mix to combine.35 g Parmesan
- Add a little reserved cooking water to the sauce if needed, before serving with a garnish of fresh herbs such as parsley.1 tablespoon Parsley
Notes
- Cook the pasta al dente – Bucatini can take a bit longer to cook than other pasta shapes, so make sure to follow the package instructions and check for that perfect al dente bite.
- Crisp the pancetta – Fry the pancetta until it's nice and crispy to bring out its flavour. This adds a delicious texture contrast to the soft pasta.
- Don’t skip the pasta water – Reserve a cup of pasta water before draining. Adding a bit of this starchy water to your sauce helps it cling to the pasta and makes the sauce silky smooth.
- Adjust the chilli – For a mild kick, use a small amount of chilli flakes; for more heat, feel free to add more. Taste as you go to find the perfect balance for your preference.
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