Bucatini all'Amatriciana

Method

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1. Put the guanciale in a cold, wide pan and set over medium-low heat. Render slowly for 8 to 10 minutes until the pieces are crisp and a generous pool of fat has collected.

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2. Lift out half the guanciale with a slotted spoon and reserve it for the top, so some stays crisp.

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3. Add the crumbled peperoncino to the fat and swirl for 20 seconds, then pour in the wine and let it bubble away.

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4. Add the crushed tomatoes and salt. Simmer at a lively bubble for 12 to 15 minutes, until the sauce darkens and the fat separates at the edges.

   Mark done Start 12 min timer

5. Cook the bucatini in well-salted water until 2 minutes short of al dente, reserving 250 ml of water.

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6. Tip the drained pasta into the sauce with a splash of water and toss over the heat for 2 minutes so it finishes cooking in the sauce.

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7. Off the heat, stir through most of the Pecorino and toss until glossy, loosening with more pasta water as needed.

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8. Serve topped with the reserved crisp guanciale, the remaining Pecorino and plenty of black pepper.

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Chef’s Tips

• Guanciale is worth seeking out. Pancetta makes a good dish but not an amatriciana.
• Onion and garlic are both traditionally absent. Amatrice takes this seriously.
• Bucatini spits sauce — the hollow strand is a hazard. A napkin is not optional.

Common Substitutions & Variations

• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pairing Suggestions

• A Cesanese or a young Montepulciano
• Serve with nothing but bread
• Finish with fresh figs

Storage & Reheating

Refrigerate 2 days. Reheat in a pan with a splash of water; the microwave makes the guanciale chewy.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.