An Italian dish based on a delicious tomato amatriciana sauce with guanciale, although very often meat is replaced with more easily available bacon, as in this recipe. The name of the dish comes from the town of Amatrice, although some sources say that this dish comes from the capital of Italy, where this pasta is often found in Roman restaurants. For me it is a simple and delicious recipe for a special occasion such as my family’s name day 🙂


500 g bucatini pasta
200 g pecorino cheese

Amatriciana Sauce:

1 can chopped tomatoes
3 garlic cloves, minced
1 onion, diced
1 long red chilli, diced
2 bay leaves
150 g sliced pancetta or bacon
95 g tomato paste
125 g of dry white wine
2 tablespoon of olive oil


For the Sauce, heat the olive oil in a large pan over a medium heat. Add the garlic and onion and cook for 8-10 minutes or until the onion is translucent. Add in the chilli, bay leaves and pancetta or bacon and cook until the fat on the meat iis translucent. Add the tomato paste and cook for 2 minutes. Pour in the wine and bring to a boil. Add the tomato and bring back to the boil. Reduce the heat and simmer for 15 minutes or until the sauce thickens. Season with salt and pepper. While waiting for the sauce to thickens. Cook the bucatini pasta according to package instructions. Drain the pasta and add to the sauce. Toss until well combined. Serve with pecorino cheese and basil 🙂


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