Bucatini all’Amatriciana Recipe: Classic Roman Tomato & Pancetta Sauce

Bucatini Amatriciana

• 150g (5.2oz) – Guanciale (Pork Jowl) or Pancetta
• 1 Can (400g) – Whole Tomatoes
• 1 Tbsp (20ml) – Olive Oil
• 40ml (2 Tbsp) – White Wine
• 300g (10.5oz) – Bucatini Pasta
• 1 tsp (4g) – White Sugar
• Seasoning To Taste
• Pecorino Romano Cheese To Serve
• Fresh Torn Basil To Serve
• Extra Virgin Olive Oil To Serve
• Cracked Black Pepper To Serve

• Bring a large saucepan three-quarters full of water to a rolling boil. Season generously with salt.
  
• Crush the whole tomatoes in a bowl, breaking them into chunky pieces with your hands or a masher.
  
• Place a large skillet over medium-low heat. Add olive oil and the guanciale or pancetta while the pan is still cool. Cook gently for 2–3 minutes, stirring frequently, until the pork is golden and the fat has rendered.
  
• Pour in the white wine (or stock) and cook for about a minute to reduce, scraping any browned bits from the pan.
  
• Add the crushed tomatoes and bring the sauce to a gentle simmer. Season, reduce heat to low and simmer for 10–12 minutes, stirring often, until the sauce thickens. Add sugar if desired to balance acidity.
  
• While the sauce reduces, cook the bucatini in the boiling water for two minutes less than the package instructions; it will finish cooking in the sauce.
  
• Transfer the pasta directly from the pot into the sauce with tongs, bringing a little pasta water. The starchy water helps the sauce cling to the bucatini.
  
• Toss the pasta in the simmering sauce for about a minute to finish cooking. Turn off the heat.
  
• Serve by twisting portions into bowls and garnish with grated Pecorino Romano, torn basil, a drizzle of extra virgin olive oil and cracked black pepper. Enjoy.