Take a trip to Rome in your own kitchen with this quick and easy recipe for classic Italian bucatini all’amatriciana, a robust pasta dish made with tomatoes, pancetta, and white wine.



red pepper flakes

black pepper

Guanciale & Pancetta


 canned tomatoes

Pecorino cheese

Bucatini pasta

Heat the pancetta gently to render the fat.

Cook until browned and crisp.

Stir in the onion and olive oil.

Cook until softened, then stir in the garlic and spices.

Pour in the wine and scrape the pan.

Simmer until the liquid is reduced.

Stir in the tomatoes.

Cook until thickened, about 15 minutes.

Toss the sauce with al dente pasta cooked in a large pot of boiling salted water and sprinkle with grated pecorino cheese.

Pour a glass of red wine and buon appetito!