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How to make Bucatini all'Amatriciana

Updated on October 2, 2012
bucatini alla amatricciana
bucatini alla amatricciana
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"Bucatini all' Amatriciana" is the typical pasta from Roma's zone.

This recipe is one of the oldest of the Italian Cuisine and now exist many variants of it that come from different region of Italy and country of the world where Italian have emigrated.

This one is the simplest recipe of "Bucatini all' Amatriciana" and I think the closest one to the original, because we have to think that those recipes are from poor people and poor people used poor ingredients.


Cook Time

Prep time: 15 min
Cook time: 12 min
Ready in: 27 min
Yields: Four people


  • 320 gr Of bucatini
  • 250 gr Tomatoes
  • 100 gr Pork belly (guanciale)
  • Half teaspoon sugar
  • One teaspoon white wine vinegar
  • One onion
  • One Hot pepper
  • Olive oil Extra Vergine
  • Grated pecorino


  1. Slice the onion, cut the bacon and put everything to sauté with olive oil to low heat and when the onions start to become red, add the chilli, tomatoes and stir, add half teaspoon of sugar, after a little lift the flame and add a little vinegar and let it evaporate.
  2. Salt (not too much because the bacon is tasty) and then open the flame for at least 10 minutes. Meanwhile put the bucatini cook, drain well, (cooked al dente), season with the sauces, which you must remove the red pepper, add the pecorino and serve.

Buon Appetito

Nutrition Facts
Calories 492
Calories from Fat0
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.


Direct ancestor of "Amatriciana" seems to be the pasta "gricia" or "griscia" of Grisciano, a village of five hundred souls a few kilometers from Amatrice. The gricia, was born by the inventive of women of the village which they mixed the ingredients of mountain pastures and pig farms in the valley, they did not know the in fact that tomato that, from America, would arrive in Europe only in late 1700. Then, with the passing of time, was inevitable to add the red vegetable with bacon and pecorino cheese at the dough, the other two important ingredients of this famous dish.

The tomatoes should be those named "casalini" cultivated in the Roman countryside and to whom has the merit of the particular bittersweet flavor that characterizes the sauce. Apparently this recipe is to be attributed at a chef of the capital Roma, originally from Amatrice, the "red" version of amatriciana, however the "white" was born as I tell in the note above.


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    • angelo di fluno profile image

      angelo di fluno 9 years ago from Italy


    • Lgali profile image

      Lgali 9 years ago

      nice recipe