Bucatini all'Amatriciana
- ⏱ 35 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Bucatini tossed with a savory tomato and guanciale sauce, finished with Pecorino Romano.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Bucatini all'Amatri...
0/0
COOK 1COOK 2
1Cut the guanciale
2Crush the tomatoes
Crush the whole peeled tomatoes by hand
3Plate and serve
+ 9 more steps in the app
Bucatini all'Amatri...
0/0
COOK 2COOK 1
1Cut the guanciale
Cut the guanciale into slices about 1/8 inch thick...
2Crush the tomatoes
3Plate and serve
+ 9 more steps in the app
Ingredients
- 1 tbsp extra-virgin olive oil
- 170 g guanciale (cut into slices about 1/8 inch thick and then into 3/4- by 1/4-inch strips)
- 1 pinch red pepper flakes
- 1/4 cup dry white wine
- 1 can whole peeled tomatoes (crushed by hand)
- kosher salt and freshly ground black pepper, to taste
- 450 g dried bucatini pasta
- 30 g grated Pecorino Romano cheese
The full plan
Split between two cooks — each step says who's on it.
1. Cut the guanciale COOK 1
- Cut the guanciale into slices about 1/8 inch thick and, into 3/4- by 1/4-inch strips
2. Crush the tomatoes COOK 2
- Crush the whole peeled tomatoes by hand
3. Boil the bucatini COOK 2
- Meanwhile, boil the dried bucatini pasta in salted water until just shy of al dente, about 1 minute less than the package recommends
4. Brown the guanciale COOK 1
- In a large skillet, heat the extra-virgin olive oil over medium-high heat until shimmering
- Add the guanciale and red pepper flakes and cook, stirring, until lightly browned, about 5 minutes
- Add the dry white wine and cook, scraping up any browned bits on the bottom of the pan, until nearly evaporated, about 3 minutes
- Add the whole peeled tomatoes and bring to a simmer
- Season with kosher salt and freshly ground black pepper
🤝 Cook 2 hands over the tomatoes.
5. Transfer the pasta COOK 2
- Using tongs, transfer the dried bucatini pasta to the sauce, along with 1/4 cup pasta cooking water
🤝 Cook 1 hands over the tomatoes.
6. Finish the pasta COOK 2
- Cook over high heat, stirring and tossing rapidly, until the pasta is al dente and the sauce has thickened and begins to coat the noodles
- Remove from heat, add the grated Pecorino Romano cheese, and stir rapidly to incorporate
7. Plate and serve BOTH
- Season to taste with more salt and pepper
- Serve right away, passing more cheese at the table
See it in action
Two phones, one kitchen — ticking a step on one updates the other instantly.
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Cook this with your co-chef
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