Bucatini amatriciana

By the GetYourMacros team · 24 September 2026

Guanciale, passata and pecorino: the sauce from Amatrice cooks only as long as the pasta, not a minute more.

• Time 30 min
• Course First course
• Diet Omnivore
• Cuisine Italian
• Allergens gluten, dairy

Ingredients (1 serving)

• 80 g Pasta
• 120 g Tomato passata
• 20 g Guanciale (cured pork jowl)
• 24 g Pecorino romano
• Chili flakes to taste
• Black pepper to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Cut the guanciale into strips and render it in a cold pan over low heat for eight minutes, until it gives up its fat and crisps.
2. Lift the strips out with tongs and set them aside: they go back in at the end, so they stay crisp instead of softening in the sauce.
3. Add the chilli flakes to the fat left behind, let them open for a few seconds, then pour in the tomato passata.
4. Cook the sauce over a lively heat for ten minutes, until it darkens and pulls away from the sides of the pan, then season with salt.
5. Meanwhile boil the bucatini in salted water and drain them al dente, keeping a ladleful of the cooking water.
6. Toss the pasta through the sauce, return the guanciale, take the pan off the heat and finish with the grated pecorino and a grind of black pepper, loosening with cooking water if needed.

Tips

• Swapping guanciale for pancetta changes the dish: guanciale is sweeter and far fattier, and that is where the flavour comes from.
• In Amatrice there is no onion in it: if the sauce tastes thin, cook it longer rather than adding something else.

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