Bucatini all’Amatriciana is a timeless Roman pasta that proves how powerful simplicity can be. In this version, guanciale is slowly rendered, releasing its rich, savoury fat that becomes the base of the sauce. Passata is added and gently simmered until it thickens just enough to cling to every strand of bucatini, while a touch of chili brings warmth without overpowering the dish. Finished with plenty of Pecorino Romano, the sauce turns silky and deeply flavourful—rustic, comforting, and unmistakably classic.

Yield: 4 Servings

Mis en Place

500 g Bucatini
180–220 g Guanciale, cut into lardons
500–600 g Mutti Passata
1 Small Dried Chili (or about ½ tsp chili flakes)
80–100 g Pecorino Romano, finely grated
Salt, for pasta water

Method

Step 1

Render the guanciale
Start in a cold pan, medium heat. Let the fat slowly render and the guanciale turn golden and slightly crisp.

You should have a nice pool of fat—don’t drain it, just remove the cooked guanciale.

Step 2

Add chili and let it become fragrant in the fat for 30 seconds.

Step 3

Pour in your passata and simmer gently for about 10–12 minutes. Add majority of cooked guanciale, reserving some for garnish.

Step 4

Cook pasta
Salt your water well and cook the bucatini until just under al dente.

Step 5

Emulsify
Transfer pasta into the sauce with a splash or two of pasta water. Add a few good handfuls of grated pecorino romano. Toss over medium heat until glossy and coated.

Step 6

Serve
Plate pasta, top with more pecorino and a few pieces of guanciale.