One of my all time favorite restaurants in Rome is La Matricianella, and one of my favorite Roman pastas is one of its specialties, bucatini all’Amatriciana, a dish that hails from a mountain town southeast of Rome, Amatrice. You may have read about this town a few years ago, when it was devastated by an earthquake in August of 2016.
Among Roman chefs, however, there is some controversy over this dish related primarily to the use of onion and garlic. In fact, the city of Amatrice eventually issued guidelines for the dish that list the “official” ingredients: spaghetti, guanciale, extra-virgin olive oil, white wine, either fresh or canned tomatoes, hot chili pepper, freshly grated Pecorino Romano, and salt.
The last time I wrote about this pasta here, I used a Marcella Hazan recipe, which I’m sure would rile many a purist by its use of onion, pancetta as opposed to guanciale, butter and vegetable oil, Parmesan, and bucatini. Yet despite the substitutions, perhaps even because of then, Hazan’s recipe yields a delicious dish.
But last night I wanted to replicate, as closely as possible, the version I enjoy in Rome. La Matricianella does use bucatini; therefore, so did I. My only other variation from the official recipe as well as from Downie’s, was substituting pancetta for the guancialeI was unable to find a good piece of it here in San Diego.
I also prefer having the pork for this dish in larger chunks than Downie’s “roughly-chopped” style, approximately 1/4” thick, 1/2” wide, and 1” long.
Bucatini all’ Amatriciana (adapted from Cooking the Roman Way: Authentic Recipes from the Home Cooks and Trattorias of Rome, by David Downie
4 ounces pancetta (If you can find guanciale, use that.)
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes (If available, use 1 Italian peperoncino)
1/2 cup Italian dry white wine (Roman Frascati would be ideal.)
1 28-ounce can Italian plum tomatoes, preferably San Marzano
Kosher salt or coarse sea salt
1 pound bucatini
About 1 1/2 cups freshly grated Pecorino Romano
1. Cut the pancetta into chunks approximately 1/4” thick, 1/2” wide, and 1” long.
2. Scatter the pancetta around a thick bottomed, high-sided sauté pan/ Add the oil and the red pepper flakes. Sauté over high heat for 2 to 3 minutes to melt the pork fat, stirring with a wooden spoon or spatula.
3. Once the pancetta colors, but before it begins to crisp, pour in the wine and boil to evaporate it, about 2 minutes.
4. Add the tomatoes and their juice to the pan, crushing them in your hands. Lower the heat and simmer until the tomatoes are reduced almost by half, stirring often, for 30 to 40 minutes. Taste for salt. (If using pancetta, add some freshly ground black pepper.)
5. Bring at least 5 quarts of water to a boil in a large pot. Add a generous amount of salt Cook until the pasta is barely al dente, about 1 to 2 minutes less than the package’s suggested cooking time.
6. Using tongs or a pasta grabber, transfer the pasta directly from the pot to the sauté pan. Stir and toss it vigorously to finish cooking it, about 1 minute. Turn off the heat, stir in 4 heaping tablespoons of the Pecorino Romano and toss to coat the pasta. (Note: Do not drain the pasta for this dish in a colander; transferring the pasta directly from the pot to the sauce, adds just the right of pasta water to loosen the sauce. This is not a sauce you want to thin out with reserved pasta water; it should be thick.)
7. Serve immediately in heated pasta bowls, with the remaining Pecorino Romano on the side.
This recipe serves at least four and when I’m cooking for two I’ll often make the full recipe to have enough sauce for another night. In fact, I may use the remaining sauce for an Amatriciana frittata as suggested by Downie.
Wine Pairing: Montepulciano d’Abruzzo