Bucatini all'Amatriciana
Amatrice, Italy
Bucatini all'amatriciana is a classic Roman pasta built around a rich tomato sauce, guanciale and Pecorino Romano, traditionally with a touch of chilli. Bucatini — thick, hollow strands of pasta — are particularly well suited to the sauce because the tomato coats the outside while also working its way into the centre of the pasta.
If carbonara and cacio e pepe show Rome's love of restrained, creamy sauces, amatriciana takes a different route: the tomato adds acidity and sweetness to balance the salty, fatty guanciale and sharp Pecorino. It is a satisfying choice when you want one of Rome's famous pasta dishes but prefer a tomato-based sauce.
Why locals eat it
Amatriciana is closely connected with Roman culinary tradition, although its name and history point beyond Rome itself. The dish is associated with Amatrice in the Lazio–Abruzzo area, while its Roman identity became particularly strong as cooks and innkeepers from the Amatrice area brought the preparation to Rome. Turismo Roma describes the tomato-based dish as developing from the older, white gricia and notes the later adoption of bucatini as its characteristic pasta shape.
Local tip
If you're trying amatriciana after carbonara or gricia, expect a noticeably brighter dish because of the tomato. Look for well-rendered guanciale and a sauce that balances tomato with Pecorino rather than overwhelming it with either ingredient. Bucatini should remain al dente and hold plenty of sauce.
Typically made with
Bucatini, Guanciale, Pecorino Romano, Tomato, White wine, Chili pepper. Recipes vary — always check with the vendor if you have allergies.