Classic Amatriciana bucatini

Classic Amatriciana bucatini

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(12 ratings)

Prep: 20 mins Cook: 20 mins


Serves 5 - 6
This southern Italian dish is made with just five ingredients - just use the best tomatoes and bacon you can find

Nutrition and extra info

  • Sauce can be frozen

Nutrition: per serving

  • kcal747
  • fat28g
  • saturates13g
  • carbs86g
  • sugars15g
  • fibre7g
  • protein40g
  • salt3.47g
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  • 2kg tomatoes - cherry, plum or ordinary - roughly chopped



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 250g smoked bacon, cut into strips, or cubetti di pancetta



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 2 small red chillies
  • 500g bag bucatini
  • 200g pecorino, grated


  1. Put the tomatoes into a food processor in batches and whizz to a fine pulp. Sieve into a large pan, in batches again, pressing through as much tomato as you can with a wooden spoon. Simmer for 20-30 mins until the sauce has reduced by a third to about 700ml. This homemade passata can now be frozen.

  2. Put the bacon or pancetta into a cold, large, heavy-based frying pan. Place over a medium heat – the fat will slowly melt and the bacon will cook. Add the whole chillies (don’t worry, they come out at the end) and cook for 8-10 mins with the bacon until the bacon is sizzling and golden all over. Stir in the tomato sauce, bring to the boil and simmer for 4-5 mins.

  3. Meanwhile, cook the pasta, then drain well. While still hot, tip it into the sauce, sprinkle with most of the cheese and stir well. Remove the whole chillies, dish the pasta onto plates and sprinkle with the remaining cheese.

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Comments (15)

horatious's picture

I always make Amatriciana Bucatini with pork cheeks, not bacon. That's how I learned to make it from an Italian recipe.

Tyler_Durden's picture

Made it with shop-bought (flavoured) passata and Parmigiano as could not find Pecorino. Turned out fine, although I did add a glass or red wine to the sauce to improve the depth of flavour and also added back most of the (chopped) chilli to turn up the heat a notch.

annie0176's picture

I think the recipe is not quite right. If you use 2 kg tomatoes, you probably have to reduce the liquid by two thirds, not one third as stated. It looks like proper passata if you do this. Also, seasoning with salt, pepper and sugar will bring out the flavour.

Richb437's picture

Very nice and simple.
Works just as well with ready made passata and Parmesan.

saraheyoung's picture

Just made this as was a little disappointed. There was no depth to the tomato sauce. I have made it with carton passata which is nicer and less work.

yuliapilova's picture

Oh, I meant random, of course.

yuliapilova's picture

I used canned tomatoes and chilli powder (I quite overused chilli powder, so it has an effect of gun powder:)), also I used some randomness cheese from the fridge, nevertheless the sauce turned out really good.

howarth76's picture

Made this tonight and found the sauce to be very bland and watery. I added some shop bought passata, Worcester sauce & a few herbs. The finished result was superb. I will certainly make this again but with the changes.

itybity's picture

used parma ham with a lil rind to release bacon like juice, also added button halved mushrooms, a scotch bonnet chilli n asparagus and brocolli about 4 stalks of each for 2 of us, wow...............this will be a regular. Awesome flavours as it is witten but with added veg beefed it out n added to the favaour too, mmmmmmmmmmm! :)

itybity's picture

made this for my m,an to batch freeze, while making n tetsting it was delicious so much so im making it tonight for my mum and i :) great flavours but i may add shrooms jus cuz i love em!

robinmchood's picture

Absolutely gorgeous.... and so simple. I used tagliatelle lacking the buccatini and worked a treat.. Chilli just gives a nice hint of fire without overwhelming anything. Used cherry toms and pancetta with pecorino brought back from our recent trip to Florence... I should have been born Italian I think...

bethocallaghan's picture

Really lovely. I added a pinch of sugar so soften the acid in the tomato.

menapian's picture

Intriguing mix of flavours that left one feeling a little merry.

elizabethr's picture

Making the homemade pasatta is really worth the effort as bursting with flavour - I added extra chilli for extra kick. Great for a weekend pasta dish.

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