Bucatini all' Amatriciana

Bucatini is like hollowed-out spaghetti (they get their name from the Italian word "buco" or hole). These holes allow water to enter when boiling, allowing for shorter cooking times. They also slurp up any sauce they are mixed with, making them ideal sauce tunnels. Needless to say, our first experience with bucatini was a pleasurable one. Tossed in a classic tangy Amatriciana sauce and finished off with a dash of pecorino, this is pasta at its finest slurp.

Bucatini all' Amatriciana

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  • Prep Time


  • Total Time


  • Servings



  • 200

    g of Bucatini Pasta

  • 1

    tbsp of Olive Oil

  • Half Medium-sized Onion (diced)

  • ½

    tbsp of Crushed Red Pepper Flakes

  • 100

    g of Pancetta (cut into quarter inch strips)

  • 50

    ml of White Wine

  • 1

    (14oz) can of Italian Diced Tomatoes

  • Salt and Black Pepper (to taste)

  • Grated Pecorino (to serve)


1. Heat oil in a frying pan over medium heat. Add in the onions and fry till soft and translucent. Stir in red pepper flakes as well as pancetta and cook for a few minutes till brown. Pour over wine and allow to reduce, then add in tomatoes. Stir well and bring sauce to a boil, then lower the heat to allow it to simmer for 10 minutes. 2. In the meantime, bring a pot of water to a boil and season it with salt (For every liter of water, add 1 tsp of salt). Cook the pasta till al dente and drain, reserving a cup of pasta water. 3. Add pasta into the pan, then toss, stir and coat the pasta with the sauce. If sauce is too dry, add a little pasta water to loosen it. Season with salt and pepper to taste. Serve with grated pecorino cheese and a drizzle of olive oil. Enjoy!


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