Can I substitute guanciale with bacon or pancetta?

Pancetta is a closer substitute than bacon, but guanciale's distinct pork jowl flavor is essential to authentic amatriciana. Bacon will make the sauce taste different and less authentic.

Do I need to use San Marzano tomatoes?

San Marzano tomatoes are traditional and have fewer seeds and lower acidity, which creates a smoother sauce. High-quality canned whole tomatoes are acceptable, but San Marzano is worth sourcing.

What is the Pecorino Romano rind for?

The rind simmers in the sauce to add umami depth and richness. Remove it before serving or leave it in based on preference.

Can I make this sauce ahead?

Yes, the sauce can be made 1-2 days ahead and refrigerated. Reheat gently on the stovetop before tossing with fresh pasta.

Why do I add water to the guanciale?

The water helps render the guanciale's fat gently and prevents it from burning while crisping, extracting maximum flavor into the cooking fat.

Bucatini all'Amatriciana (Roman Guanciale Pasta)

Name: Bucatini all'Amatriciana (Roman Guanciale Pasta)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 6 oz guanciale; 2 tbsp water; 1/2 cup dry white wine; 1 (28 oz) can San Marzano tomatoes; Kosher salt, to taste; Freshly ground black pepper, to taste; 4-5 fresh basil leaves, plus more for garnish; 1 piece Pecorino Romano rind; 1/2 lb bucatini pasta; Extra virgin olive oil, for drizzling; Pecorino Romano cheese, for grating

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Bucatini all'Amatriciana (Roman Guanciale Pasta) | CookOS

Ingredients

6 oz guanciale
2 tbsp water
1/2 cup dry white wine
1 (28 oz) can San Marzano tomatoes
Kosher salt, to taste
Freshly ground black pepper, to taste
4-5 fresh basil leaves, plus more for garnish
1 piece Pecorino Romano rind
1/2 lb bucatini pasta
Extra virgin olive oil, for drizzlingoptional
Pecorino Romano cheese, for gratingoptional

11 Ingredients

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Instructions

1
Trim the tough outer layer from the guanciale, then slice it into lardons (small strips).
2
Place the guanciale in a cold, large skillet over medium-low heat. Add a splash of water to help it render.
3
Cook for 15-18 minutes, stirring occasionally, until the water has evaporated and the guanciale is golden brown and crispy.
4
Using a slotted spoon, remove the crispy guanciale and set it aside on a paper towel-lined plate. Leave the rendered fat in the skillet.
5
Deglaze the skillet with the white wine, scraping up any browned bits from the bottom. Cook until the wine has reduced by about three-quarters.
6
Add the can of San Marzano tomatoes to the skillet and crush them with a potato masher or the back of a spoon.
7
Season the sauce with kosher salt and freshly ground black pepper. Add a few fresh basil leaves.
8
Add the Pecorino Romano rind to the sauce, nestling it in. Reduce heat and let the sauce simmer for 20 minutes.
9
While the sauce simmers, bring a large pot of salted water to a boil. Add the bucatini and cook until al dente, about 1-2 minutes less than the package directions.
10
Remove and discard the Pecorino rind from the sauce. Using tongs, transfer the cooked pasta directly into the skillet with the sauce.
11
Toss the pasta in the sauce over the heat for about 2 minutes to allow it to absorb the flavors and finish cooking.
12
Serve the pasta immediately. Garnish with a drizzle of extra virgin olive oil, more freshly grated Pecorino Romano, fresh basil leaves, and the reserved crispy guanciale.