Bucatini all’amatriciana

Bucatini all’amatriciana

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Easy

4 people


  • 400 g Mutti Peeled Tomatoes
  • 350 g Bucatini
  • 250 g Small cubes of guanciale (Seasoned Italian Pancetta)
  • 150 g of Grated Pecorino Cheese
  • 2 tbsp of Extra Virgin Olive Oil
  • Chili
  • Salt
  • Pepper
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Bucatini all’amatriciana: Method

  1. Heat a large pan with the extra virgin olive oil.
  2. Add the cubed guanciale and cook for about 3 minutes.
  3. Then add the Mutti Peeled Tomatoes and season with salt, pepper and red chili flakes (adjust to your preferred level of spiciness). Let it simmer for about 10-15 minutes.
  4. Cook the Bucatini in a large pot of salted boiling salted water until they are al dente and drain them.
  5. Transfer the Bucatini directly into the pan with the sauce and stir everything well for a couple of minutes.
  6. Remove the pan from the heat, sprinkle the grated pecorino cheese, and serve your delicious Bucatini all’Amatriciana.

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Also made with: Pelati


Tomato tarte tatin

Total time 1h 40 min

Difficulty Challenging

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