This is our Amatriciana. 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!

For this recipe we were inspired by the queen of cucina romana Sarah Cicolini. When we’re in Rome, a stop at her Santo Palato is a must. Sarah introduced us to her secret Amatriciana move: deglazing the guanciale-greasy pan with a tablespoon of red wine vinegar. Brilliant! Such a small detail adds a great depth of flavor to your sauce, believe it or not.


SERVES: 5 people
TIME: 35 minutes



  1. Cut the guanciale into short strips or cubes and put them in a frying pan.
  2. Brown the meat on medium-high until very crisp and then remove it from the pan, leaving 3 tablespoons of rendered fat.
  3. Add the red wine vinegar into the pan and allow it to evaporate, about 1 minute.
  4. Add the tomatoes and let them cook over medium heat for 10-15 minutes.
  5. Once the tomato sauce has thickened, add 4 teaspoons of chili peppers and mix.
  6. Boil a pot of salted water and cook the Bucatini, 2 minutes shy of al dente (about 8 minutes).
  7. Once cooked, reserve 1 cup of pasta water, strain the Bucatini and add to the sauce in the pan. Cook over low heat for 2 minutes, add pasta water if needed.
  8. Add the guanciale and mix well.
  9. When ready to serve, turn off the heat, add Pecorino Romano, and mix well to reach a creamy consistency – you may need to add some pasta water to loosen the sauce and achieve maximum creaminess.
  10. Serve in a bowl with optional extra peperoncino.

bucatini amatriciana recipe roma traditional

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. 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.

    1. Ron Cardone says:


  3. JoAnn T. Hackos says:

    There should be a way to print the recipes

  4. Marie DiSilva Stocki says:

    Please send me information for the Christmas panatone.Thank You. Are you able to send me the news letter? I would love that.

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