Med Effort · High Impact
Date Night
Tagliatelle al Limone e Zafferano
20 min active 8 ingredients
Low Effort · High Impact
Quick Weeknights · Italian
Bucatini all'Amatriciana with Guanciale
A Roman classic featuring cured pork jowl, San Marzano tomatoes, and Pecorino Romano for a deep, savory punch.
25 min active
30 min total
4 servings
5 ingredients
home cook
Why This Works
Rendering the guanciale slowly allows the fat to emulsify with the tomatoes, creating a silky, flavor-packed sauce that clings perfectly to the thick bucatini noodles.
The Upgrade
Add a tablespoon of high-quality tomato paste to the pork fat before the canned tomatoes for an extra layer of umami intensity.
Chef's Secret
Michelin TechniqueReserve at least a cup of the starchy pasta water to emulsify the cheese and fat into a creamy, glossy sauce.
Ingredients
Servings:
Total time including resting: 30 min
Directions
1
Cut the guanciale into thin strips and render in a large skillet over medium heat until crispy.
2
Boil a large pot of salted water and cook bucatini until just al dente.
3
Add red pepper flakes to the pork fat and sauté briefly.
4
Crush the tomatoes by hand and add to the skillet, simmering for 15 minutes.
5
Toss the drained pasta directly into the sauce with half the Pecorino.
6
Finish by plating and sprinkling with the remaining cheese.
Wine Pairing
🍷
Cerasuolo d'Abruzzo
Rosé
The BottleEmidio Pepe Cerasuolo d'Abruzzo
The high acidity and deep fruit profile of this Montepulciano-based rosé cut through the rich, fatty guanciale. It provides a refreshing contrast to the saltiness of the Pecorino while matching the intensity of the tomato base.
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
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