Bucatini all'amatriciana
Preparation
Why this wine?
Good to know
Tips & insights
- Render the guanciale slowly over medium heat until golden and crisp; the fat carries the flavour.
- Keep some of the rendered fat for the sauce and pour off the rest as you like.
- Cook the bucatini very al dente and finish them in the sauce with a little pasta water.
- Stir in the Pecorino only off the heat, otherwise it clumps.
- Guanciale can be replaced with pancetta, which makes the flavour a little milder.
Frequently Asked Questions
Which wine goes with Bucatini all'amatriciana?
The spicy tomato sauce with guanciale and Pecorino calls for a red with lively fruit and tannin that cuts through the fat. We drink our Gigue from LaSuite aux Conseillans with it, a Merlot-driven red with polished tannins from mainly concrete and amphora ageing. Its acidity keeps the tomato in balance.
What is the difference between guanciale and pancetta?
Guanciale is made from pork cheek and is more intense and fattier than pancetta from the belly. For amatriciana, guanciale is the classic choice and gives the sauce its characteristic depth. Pancetta is a good substitute when guanciale is unavailable, though it stays somewhat milder in flavour.
Why no garlic or onion?
The Roman amatriciana traditionally goes without onion and garlic; its flavour rests on guanciale, tomato, Pecorino and peperoncino. Some versions add a little onion, which is regionally debated. For the classic version, leave both out and let the guanciale set the tone.
Which pasta works if there are no bucatini?
Bucatini with their hollow centre are classic, but rigatoni, mezze maniche or spaghetti work well too. What matters is a shape the sauce clings to. Cook the pasta al dente and toss it in the sauce with a little pasta water so everything binds well.
