Bucatini All'Amatriciana


This delicious recipe for Bucatini All'Amatriciana is courtesy of Michael Tucker and was adapted from the New York Times.


  • 3 tablespoons extra-virgin olive oil

  • 1 ½ tablespoons butter

  • ½ pound guanciale, cut into 1-by-¼-inch pieces

  • 1 yellow onion, thinly sliced

  • 1 small clove garlic, sliced

  • 3 cups (from about one 28-ounce can) canned whole plum tomatoes, preferably San Marzano

  • ½ teaspoon crushed red pepper flakes

  • Coarse salt

  • 1 pound bucatini pasta

  • 1 ½ cups freshly grated aged pecorino cheese, plus more for serving


  1. Heat oil and butter in a large skillet over medium heat. Add guanciale and cook, stirring, until barely beginning to brown. Add onion and garlic and cook, stirring, until translucent.

  2. Crush tomatoes and add to skillet. Cook, crushing tomatoes with the back of a spoon, until sauce has thickened, about 15 minutes; season with red pepper flakes and salt.

  3. Bring a large pot of salted water to a boil, add bucatini and cook until al dente, about 5 minutes. Drain and transfer to skillet. Return skillet to heat and fold pasta and sauce together until heated through, about 5 minutes. Remove from heat. Fold in 1 1/2 cups cheese; season with salt and serve immediately with more cheese, if desired.

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