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The Hirshon Bucatini all’Amatriciana

  • Total Time: 0 hours


Units Scale
  • 1 tablespoon (15ml) extra-virgin olive oil
  • 6 ounces (170g) guanciale, cut into slices about 1/8 inch thick and then into 3/4 – by 1/4 inch strips – according to the canonical recipe from the Office of Mayor of Amatrice, only the soft part of the guanciale should be used
  • Large pinch of red pepper flakes
  • Larger pinch of freshly-ground black pepper (TFG addition, omit for resolutely traditional recipe)
  • 1 tbsp dry white wine
  • 1 (15-ounce; 425g) can whole peeled tomatoes, preferably San Marzano, crushed by hand
  • Kosher salt
  • 1 pound (450g) dried bucatini pasta (spaghetti may be substituted)
  • 1 ounce (30g) grated authentic sheep milk Pecorino Romano cheese, plus more for serving


  1. Place the oil, chili flakes and guanciale, which you have to cut into small pieces, into an iron pan. It is a sacred tradition to use the soft part of the pork jowl, or else it is not an amatriciana. Only that way will it have a delicacy and sweetness that is unmatched.
  2. Sauté these ingredients in the pan over medium heat. Add the wine, stir to deglaze.
  3. Add the tomatoes and season with salt and the pepper – allow the sauce to cook over the heat for a few minutes.
  4. In the meantime, boil salted water and cook the pasta until it is al dente, or still slightly firm. Drain and place in a bowl. Add the grated pecorino.
  5. Wait for a few seconds and then add the sauce to the bowl. If you wish, you can add more pecorino after it is served. Eat the bucatini carefully, as it has a tendency to spray sauce when you twirl or bite into it.
  • Prep Time: 0 hours
  • Cook Time: 0 hours


  • Calories: 664.41 kcal
  • Sugar: 4.36 g
  • Sodium: 467.21 mg
  • Fat: 23.99 g
  • Saturated Fat: 7.66 g
  • Trans Fat: 0.06 g
  • Carbohydrates: 86.8 g
  • Fiber: 4.01 g
  • Protein: 22.69 g
  • Cholesterol: 35.44 mg