Amatriciana

What You'll Need

Let's Get Cooking

1. 1

   Cut guanciale into strips or cubes and grate Pecorino Romano; bring 5L salted water to a boil in a large pot.

   ~5m

   Use rock salt for pasta water to enhance flavor without overpowering sauce.

2. 2

   In a large skillet over medium-low heat, add guanciale (no oil) and cook until fat renders and edges crisp, stirring occasionally; remove half the guanciale to a plate, keep fat in pan.

   ~7m

   Low heat prevents burning for authentic crisp texture.

3. 3

   Optional: Deglaze with white wine, simmering until evaporated; add crushed tomatoes, chili (if using), pinch of salt, and pepper; simmer gently until reduced.

   ~15m

   Crush tomatoes by hand for rustic texture, not pureed passata.

4. 4

   Cook bucatini in boiling water until just before al dente (follow package, ~8-10 minutes total); reserve 1 cup pasta water.

   ~10m

   Undercook slightly as pasta finishes in sauce for perfect absorption.

5. 5

   Transfer pasta directly to skillet with some pasta water; add reserved guanciale, half the Pecorino off-heat, and toss over low heat 1-2 minutes, adding pasta water to loosen if needed.

   ~2m

   Off-heat cheese prevents clumping into balls.