Bucatini all’Amatriciana

Name: Bucatini all’Amatriciana
Total time: 20 min
Ingredients: 2 tablespoons olive oil; 4 ounces pancetta, cut into 1-inch thin julienne sticks, about 1⁄2 cup; 1⁄2 medium onion, peeled and diced, about 1⁄2 cups; 2 cloves garlic, peeled and minced, about 1 tablespoon; 1 (28-ounce) can crushed tomatoes; 1 teaspoon kosher salt; 1⁄2 teaspoon crushed red pepper; 1⁄2 teaspoon coarse black pepper; 12 ounces bucatini spaghetti, about 3 cups; 2 ounces Pecorino Romano cheese, grated, about 1⁄2 cup

Estate Comforts

Bucatini all’Amatriciana

Print Recipe

The Strategy:

To guarantee your bucatini is consistently perfect, gently undercook it to the al dente stage, allowing it to finish its journey by soaking up every drop of the accompanying sauce just before serving. This method ensures each hollow tube passionately absorbs the sauce, creating a deeply integrated flavor profile and an exquisitely tender yet resilient bite. Present this glorious union directly from the pot, letting its inviting aroma and beautifully coated strands promise an unforgettable culinary moment at your table.

Serves: 4 | Total Time: 20 minutes till it’s ready

Ingredients

For sauce base

2 tablespoons olive oil
4 ounces pancetta, cut into 1-inch thin julienne sticks, about 1⁄2 cup
1⁄2 medium onion, peeled and diced, about 1⁄2 cups
2 cloves garlic, peeled and minced, about 1 tablespoon

For sauce seasoning

1 (28-ounce) can crushed tomatoes
1 teaspoon kosher salt
1⁄2 teaspoon crushed red pepper
1⁄2 teaspoon coarse black pepper

For pasta and serving

12 ounces bucatini spaghetti, about 3 cups
2 ounces Pecorino Romano cheese, grated, about 1⁄2 cup

Overhead prep shot of thick bucatini pasta, pancetta sticks, diced onion, minced garlic, crushed tomatoes, olive oil, spices, and Pecorino Romano cheese

Instructions

Heat the olive oil in a skillet over medium heat. Add the pancetta and cook until just golden and crisp, about 3 minutes. Add the onion and garlic. Cook for 1 minute more. Pour in the tomatoes. Season with salt and both peppers.
Reduce the heat to low and simmer the sauce for 15 minutes while the flavors blend.
Cook the pasta in a pot of boiling, salted water. The pasta should be tender and not mushy since it will continue to cook in the sauce. About 8 to 10 minutes will do it.
Drain the pasta, reserving about 1 cup of the pasta water.
Add the pasta to the skillet, tossing to coat with sauce. If the pasta is too dry, add some of the pasta water to loosen it. Stir in the cheese.
Divide into bowls and serve with more cheese.

Make it “My Way”:

Other substitutions for pancetta in this dish are julienne slices of prosciutto, soppressata and salami. You can also substitute canned crushed tomatoes with roasted cherry tomatoes.

Extreme close-up action shot tossing al dente bucatini pasta directly into a skillet of simmering red tomato sauce and crispy pancetta

The full recipe lives in the Vault

Ingredients, step-by-step method, and every chef-tested detail are reserved for members of the Estate Registry.

Join the Estate Registry

The Heart of the Table

This is arguably the most commanding, unapologetically bold pasta dish in the traditional Roman repertoire. It demands very few ingredients but relies heavily on precise execution and unapologetic seasoning. It is fiery, fatty, and deeply satisfying.

A gorgeous single-view lifestyle photo of freshly prepared Bucatini all’Amatriciana.

Neighborly Grace

THE PRESENTATION: Twirl the pasta high into dark, wide bowls using a carving fork, ensuring the crispy pancetta pieces are visibly scattered across the top. Serve immediately before the thick pasta absorbs too much liquid and becomes gummy.
THE POUR: A crisp, dry Italian white wine with bright minerality, like a Pecorino or a sharp Frascati. The bracing acidity of the white wine cuts beautifully through the rich pork fat and fiery red pepper.
THE VIBE: Loud, energetic, and slightly chaotic. This is the perfect centerpiece for a sophisticated but relaxed gathering around a large kitchen island, where the wine flows freely and the conversation is as fiery as the sauce.

Chef’s Recommendations

The Bright Salad Against It: Roasted Fennel, Lemon and Veggie Salad with Avocado Dressing
Pancetta in Both: Stuffed Portobello Mushrooms
The Pitcher for the Table: Weekend Sangria
The Italian Close: Biscotti with Brown-Sugared Pine Nuts and Chocolate Chips

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Bucatini all’Amatriciana

Bucatini all’Amatriciana

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

✨ The Gilded Swaps