Bucatini all’Amatriciana

This is our Amatriciana. It is the classic recipe. You may be asking, “no onion?!” That is correct. This dish is simple! Semplicissimo. When your tomatoes are sweet, there is no need for onion. Stick with San Marzano Tomatoes and you can’t go wrong!

Serves 5 people


150 grams of Guanciale
500 grams Faella Bucatini
500 grams of San Marzano Tomatoes, broken up with your hands
Pecorino Romana
Chili pepper
Extra virgin olive oil


1. Cut the guanciale into short strips and put them in a frying pan with a little bit of olive oil and a little bit of chili pepper
2. Brown the meat and then remove it from the pan
3. Add tomatoes and let them cook for 5-10 minutes
4. Put the browned guanciale in the oven, so that it remains hot
5. When the bucatini is cooked (in salted water), strain the pasta
6. Add the pasta to the tomato in the pan
7. Add the guanciale and mix well
8. When ready to serve, add a dusting of pecorino Romana

Join the Conversation

  1. Evelyn Miele says:

    I wish the san marzano tomatoes were in a jar rather than a can because of BPA. I assume guanciale is meat. Correct?

  2. ar.danielle@gmail.com Author says:

    Ciao Evelyn! Sometimes Danicoop uses BPA-free cans, but that really depends on the single batch. You can always reach out and ask us whether the batch available is BPA-free or not. Yes, guanciale is cured meat product prepared from pork jowl or cheeks and is one of the essential ingredients in Roman cuisine.

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