Go Back
–+ servings
Bucatini all'Amatriciana.
Print Pin
5 from 1 vote

Easy Bucatini all'Amatriciana

Try this easy Bucatini all’Amatriciana recipe, featuring crispy pancetta, rich tomato sauce, and a sprinkle of Parmesan. A simple, flavour-packed Italian pasta dish ready in under 30 minutes.
Course Pasta
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 673kcal
Author Beth Sachs

Save this recipe for later?

Enter your email and I’ll send it your way!

Ingredients

Metric - US Customary
  • 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

Top Tips:
  • 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.
 
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.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 

Nutritional Information (Approximate)

Calories: 673kcal | Carbohydrates: 79g | Protein: 23g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 1076mg | Potassium: 747mg | Fiber: 5g | Sugar: 10g | Vitamin A: 708IU | Vitamin C: 21mg | Calcium: 198mg | Iron: 4mg
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram and leave a comment on this post!
QR Code linking back to recipe