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Bucatini all'Amatriciana

Updated: Jul 29


  • 1 lb bucatini

  • 8 oz guanciale (jowl bacon)

  • 1 26oz box crushed San Marzano tomatoes (Pomi brand works well here)

  • 1/4 cup white wine

  • 1/2 tsp red pepper flakes

  • 1/4 cup freshly grated pecorino romano

  • Sea salt and black pepper to taste


  1. Bring salted water to a boil

  2. While the water is coming to a boil, brown the guanciale, then remove to a plate

  3. Add white wine and scrape up the brown bits from the bottom of the pan

  4. add tomatoes and red pepper flakes and return the guanciale to the sauce

  5. Taste and season as needed with salt and pepper, allow sauce to gently simmer while the pasta cooks

  6. Boil the bucatini in the salted water according to package directions

  7. Drain the pasta, reserving 1/4 cup pasta water to loosen the sauce if needed

  8. Toss pasta with the sauce and serve

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