Bucatini Amatriciana

November 17, 2009

Author Notes: This recipe appears in my book as "Bucatini Amatriciana with MP3 File Sharing Technology." That one's a little complicated (but very funny) so I've removed the technology and simplified it for you here. Giulia Melucci

Serves: 2


  • 1 tablespoon olive oil
  • 1/4 cup pancetta, chopped
  • 1/4 cup onion, chopped
  • 1 small (14-16 oz) can chopped tomatoes
  • 1/2 pound bucatini
  • 1/4 cup pecorino romano, grated by you
  • freshly gound pepper
In This Recipe


  1. Heat the olive oil over medium heat in a skillet large enough to hold the sauce and the pasta. Add the onions and pancetta and let them cook until they are nicely caramelized. Meanwhile, put up a large pot of water to boil for the pasta.
  2. Add half the tomatoes to the onions and pancetta. Your water should be boiling, add a good dose of salt and the bucatini and cook until al dente.
  3. While the pasta is cooking add the rest of the tomatoes to the sauce and continue cooking until pasta is ready.
  4. Drain the pasta well, add it to the skillet with the sauce and continue cooking the pasta with the sauce for about 30 seconds. Remove from heat, add the cheese and a little freshly ground pepper. Serve in warm bowls.

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Reviews (3) Questions (0)

3 Reviews

PhoebeLapine November 18, 2009
bucatini is truly one of my favorite pasta shapes. Especially with a rich tomato sauce with pancetta. yum!
Kelsey B. November 18, 2009
This is truly one of my go-to pasta dishes. I always have a big box of perciatelli on hand to make this since it is so easy to do on a moment's notice!
lastnightsdinner November 17, 2009
One of my favorite pasta dishes :)