Bucatini all'Amatriciana

by: Nathalie Charron

  • Preparation 20 min
  • Cooking 15 min
  • Portions 4 pers.

Ingredients needed

  • 500g of Favuzzi bucatini pasta

  • 1 tbsp of Favuzzi Moderate intensity extra-virgin olive oil

  • 200g of chopped guanciale (or pancetta)

  • 2 onions, chopped

  • 2 cloves of garlic, chopped

  • 2 tsp. of Favuzzi Spicy Italian Herbs

  • 1/2 cup of white wine

  • 1 cup of Favuzzi Passata tomato coulis

  • 1 can of Favuzzi San Marzano tomatoes, to grind

  • 1/2 cup of grated Pecorino Romano cheese

  • Salt and pepper

  • Chopped parsley (optional)

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Steps of preparation

  1. In a large skillet over medium-high heat, heat the oil and cook guanciale pieces until golden brown. Set aside.

  2. In the same skillet, cook the onion for a few minutes and add the garlic and spices. Cook for about 2 minutes, then add the pieces of meat.

  3. Deglaze with white wine until reduced.

  4. Add the tomato sauce and tomatoes.

  5. Season with salt and pepper and let simmer.

  6. Meanwhile, cook the pasta according to the instructions on the package (al dente).

  7. Drain the pasta, reserving 1/4 cup of cooking water.

  8. Add the pasta and the cooking water to the sauce and cook for a few minutes, stirring to coat pasta.

  9. Add the cheese and mix well, then remove from the heat.

  10. Serve with Pecorino shavings and chopped parsley to taste.

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