Imported from Italy: Bucatini all’Amatriciana

By dani2011dhs@gmail.comSeptember 6, 2023No Comments

Imported from Italy: Bucatini all’Amatriciana

Story and photography by June Naylor

“Bucatini all’Amatriciana,” is a beloved pasta dish featuring bucatini noodles, pancetta, and a rich tomato sauce, topped with freshly grated Parmesan. Here’s how you can enjoy!

Bucatini all’Amatriciana

During the pandemic, bucatini became the most sought-after pasta in the nation. Cooks in New York and Chicago were panicked when stores ran short of this noodle, which is like spaghetti but with a tiny hole through the center. Fortunately, it’s widely available today. Serves 4 to 6


  • 1 sweet yellow onion, chopped
  • 2 to 3 teaspoons extra-virgin olive oil
  • 6 to 8 ounces pancetta (or chopped bacon)
  • 1 (28-ounce) can San Marzano tomatoes, pureed
  • Black pepper, to taste • Crushed red pepper, to taste
  • 1 package bucatini
  • Freshly grated Parmesan, 1/2 cup to 1 cup, according to taste


Combine chopped onion, olive oil and pancetta in a large skillet. Cook over medium heat, stirring occasionally, until pancetta is crisp and onion is translucent. Add tomatoes and stir well, reducing heat to medium-low. Add black pepper and crushed pepper, stir well, cover and continue to simmer on low. Cook bucatini according to package instructions, removing from heat about 1 minute early. Drain well. Stir drained pasta into the large skillet with sauce, folding in grated Parmesan until completely combined. Serve immediately.