Bucatini Amatriciana

Cook & Prep Time

50 min



Bucatini Amatriciana

A classic rustic pasta recipe – so simple yet so delicious. The sauce clings perfectly to the bucatini pasta which is traditionally used!


  • 300g bucatini
  • 400g canned organic whole peeled tomatoes
  • 140g guanciale or pancetta
  • 1 spring onion
  • pecorino romano cheese, grated
  • 1/3 glass of red wine
  • salt
  • pepper
  • extra virgin olive oil, optional


Step 1

Put plenty of water in a large saucepan to boil, add a handful of coarse salt and bring to the boil.

Step 2

Heat a frying pan, add the guanciale cut into strips or diced and sauté. When golden, add the chopped spring onion and soften (add a little extra virgin olive oil if needed). Add the red wine and let it reduce. Crush or blend the organic tomatoes and add, cook until the sauce has thickened over a low heat for about 20 minutes. Season with pepper and grated pecorino cheese.

Cook the pasta al dente, drain and toss in the piping hot sauce, serve immediately.